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Baked Chicken With Cream Of Chicken Soup

Baked Chicken With Cream of Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup shredded sharp cheddar cheese
  • 1 cup crushed buttery crackers
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Kosher salt and black pepper

Method
 

  1. Pat chicken dry and season both sides with salt and pepper. Set aside.
  2. Whisk the cream of chicken soup, sour cream, cheddar, garlic powder, paprika, and a pinch of salt and pepper in a bowl until smooth.
  3. Arrange chicken in a 9x13-inch baking dish, pour the sauce over, and spread to coat completely.
  4. 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).
  5. Rest for 5 minutes, then scoop each breast onto a plate and spoon the creamy sauce and topping over the top.

Notes

This dish is great for weeknights because you can mix the sauce while the oven heats. If you are using thicker chicken breasts that push past 8 ounces, give them a quick horizontal slice to create two cutlets so they cook through without the topping burning.