Baked Chicken With Cream of Chicken Soup (Ready in 45 Minutes)
This baked chicken with cream of chicken soup is my go-to when I want something warm and completely hands-off. The oven turns a few pantry staples into a dish that tastes like a slow-simmered Sunday supper.
You just layer everything in one pan, and the creamy sauce keeps the chicken absurdly juicy while the buttery cracker topping gets crisp. It is the kind of weeknight dinner that asks almost nothing of you and still feels like you really cooked.
Why This One Stays in the Rotation
That bubbly sauce clinging to the chicken and the golden, crunchy top are what keep me coming back. The cream of chicken soup mixes with sour cream and a little cheese into a sauce that stays velvety in the oven instead of breaking.
It also means I never have to wonder if the chicken will dry out. I have made this dozens of times for busy nights, and the result is always the same: tender meat with a topping that shatters under your fork.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs): try to pick pieces of even thickness so they finish at the same time.
- 1 can (10.5 oz) cream of chicken soup: any brand works; I use the classic condensed kind.
- 1/2 cup sour cream: full-fat keeps the sauce from separating.
- 1/2 cup shredded sharp cheddar cheese: optional, but it adds a nice savory bite.
- 1 cup crushed buttery crackers (such as Ritz): panko breadcrumbs work, too, for a lighter crunch.
- 2 tbsp unsalted butter, melted: to toss with the crumbs.
- 1/2 tsp garlic powder
- 1/2 tsp paprika: sweet or smoked both work.
- Kosher salt and black pepper
Variations / Substitutions
- Chicken thighs: use boneless thighs and add about 5 extra minutes in the oven; they stay even juicier.
- Cheese: swap the cheddar for Monterey Jack, mozzarella, or leave it out entirely for a simpler sauce.
- Topping: use crushed cornflakes, potato chips, or seasoned breadcrumbs if you are out of crackers.
- Dairy-free: use a dairy-free cream soup and a plain unsweetened yogurt alternative; the sauce will still be creamy.
- Spice it up: add a pinch of cayenne or a few dashes of hot sauce to the sauce mix.
Soft Oatmeal Sandwich Cookies are a sweet way to finish the meal after this chicken.
How To Make Baked Chicken With Cream of Chicken Soup
Step 1: Season the Chicken
Pat the chicken breasts completely dry with a paper towel. Season both sides generously with salt and a few grinds of black pepper. Let them sit on the cutting board while you build the sauce.
The dry surface helps the seasoning adhere and encourages a little browning at the edges, even under all that sauce. You are not looking for color here so much as an even, tacky coating.
Step 2: Whisk the Creamy Sauce
In a medium bowl, whisk together the entire can of cream of chicken soup, the 1/2 cup sour cream, the 1/2 cup shredded cheddar, the 1/2 teaspoon garlic powder, and the 1/2 teaspoon paprika. Add a pinch of salt and pepper, then whisk until smooth.
The sauce will be thick but spreadable. That body matters because it stays put on the chicken instead of running off into the bottom of the dish.
Step 3: Assemble the Dish
Arrange the seasoned chicken breasts in a 9×13-inch baking dish, spacing them just slightly apart. Spoon the sauce mixture over the top and use the back of the spoon to spread it so every piece is coated edge to edge.
Coating the chicken all the way to the sides keeps the outer edges from drying out in the oven. The sauce will mostly stay on top during baking but will melt down into a glossy layer around the chicken.
Step 4: Add the Topping and Bake
Preheat your oven to 375°F (190°C). In a small bowl, toss the 1 cup crushed crackers with the 2 tablespoons melted butter until the crumbs are evenly damp. Sprinkle the buttered crumbs over the sauced chicken, pressing lightly so they stick.
Bake for 30 to 35 minutes. You will know it is ready when the topping is deep golden, the sauce is bubbling around the edges, and the thickest part of the largest breast registers 165°F (74°C) on an instant-read thermometer. The whole kitchen will smell toasty and savory.
Step 5: Scoop and Serve the Chicken
Pull the dish from the oven and let it rest for 5 minutes so the sauce tightens just slightly. Then scoop each chicken breast onto a plate, spooning a generous puddle of the creamy sauce and some of that crunchy topping over every piece.
That little extra sauce pooled in the dish is not meant to be left behind. Drag your serving spoon right through it and ladle it on top.
A Few Tips Before You Start
- Pound thicker ends: if one end of a breast is plump, give it a gentle pound to even the thickness so the whole piece finishes at the same time.
- Make your own crumb topping: a cup of coarse fresh breadcrumbs tossed with butter and a pinch of salt works just as well as crackers.
- Don’t skip the rest time: those 5 minutes let the sauce set enough to cling to the chicken instead of running all over the plate.
Bake times for different cuts:
| Cut | Cook time at 375°F (190°C) |
|---|---|
| Boneless, skinless breasts (6 oz each) | 30 to 35 mins |
| Boneless, skinless thighs | 35 to 40 mins |
| Bone-in, skin-on thighs | 45 to 50 mins |
Storing Leftovers
- Refrigerate: let the chicken cool, then tuck it into an airtight container. It keeps well for up to 4 days.
- Reheating: warm individual portions in a 350°F (175°C) oven for about 15 minutes, or microwave on medium power until hot. The topping will soften a bit in the microwave, but the flavor holds.
What To Serve With Creamy Baked Chicken
Mashed potatoes are the obvious choice because that extra sauce acts like a ready-made gravy. Steamed green beans or buttered peas cut through the richness without asking for another pan. A simple arugula salad with lemon dressing also works, the bright citrus keeps each bite from feeling heavy.
Frequently Asked Questions
Can I use cream of mushroom soup instead?
Yes, cream of mushroom gives a slightly earthier flavor and works exactly the same way in the sauce.
What can I substitute for the sour cream?
Plain Greek yogurt is the best swap. Use full-fat or 2% so it does not curdle, and the tang will be nearly identical.
How do I keep the cracker topping from getting soggy?
Toss the crumbs really well with the melted butter so they toast instead of steaming. Baking uncovered at a proper 375°F (190°C) also helps the topping crisp.
Can I prep this the night before?
Yes, assemble the dish without the topping, cover, and refrigerate. Add the buttered crumbs right before baking, and plan for an extra 5 minutes in the oven since you are starting cold.
Baked Chicken With Cream of Chicken Soup Recipe
Ingredients
Method
- Pat chicken dry and season both sides with salt and pepper. Set aside.
- Whisk the cream of chicken soup, sour cream, cheddar, garlic powder, paprika, and a pinch of salt and pepper in a bowl until smooth.
- Arrange chicken in a 9×13-inch baking dish, pour the sauce over, and spread to coat completely.
- Toss crushed crackers with melted butter and sprinkle over the chicken. Bake at 375°F (190°C) for 30 to 35 minutes, until golden and a thermometer reads 165°F (74°C).
- Rest for 5 minutes, then scoop each breast onto a plate and spoon the creamy sauce and topping over the top.
Notes
