Baked Cream of Chicken Breasts
This baked cream of chicken breasts is a delicious and comforting dish that combines juicy chicken with a creamy sauce. It's an easy cream of chicken recipe perfect for busy nights or family dinners, making it one of the best recipes for cream of chicken breasts.
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 pinch poultry seasoning
- 1 (10.5 ounce) can condensed cream of chicken soup
- 10 ½ ounces milk
Instructions
- Preheat your oven to 350°F (175°C). While the oven warms up, take out a 9x13-inch baking dish to hold the chicken breasts.
- Layer the chicken breasts in the dish without overlapping. Sprinkle the poultry seasoning over the top for a mild, savory kick.
- In a medium bowl, whisk together the condensed cream of chicken soup and milk until smooth and well combined. This will be the creamy sauce that keeps the chicken moist while baking.
- Pour the soup mixture over the chicken, ensuring each piece is thoroughly coated. This will help infuse the breasts with flavorful moisture as they bake.
- Transfer the dish to the oven and bake for 1 ½ hours, uncovered. About halfway through, baste the chicken with the sauce to keep it juicy.
- The dish is ready when the chicken’s internal temperature reaches 165°F (74°C) and its juices run clear. Serve hot over egg noodles, rice, or alongside roasted vegetables for a complete meal.
Notes
If desired, serve over egg noodles. You may substitute cream of chicken, half-and-half, or water for milk if desired.