Creamy Chicken Bake

· 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts) 

· 1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount 

· 1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount 

· 1 Cup Sour Cream 

· 8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional 

· 1/2 Cup Water 

· 1/2 teaspoon Onion Powder 

· 1 teaspoon Chives (chopped) 

· Few dashes of Paprika 

· Salt and Pepper to taste

· Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9×13 baking dish or similar size. 

· Place chicken breast in baking dish in a single layer – lightly salt and pepper. 

· In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika. 

· Bake on middle rack, uncovered, for approximately 1 hour, until chicken breast is cooked thoroughly and internal temperature reaches 165-170 degrees f. Cooking time will vary depending on size of breasts. *The best way to make sure the chicken is ready is checking the internal temperature. 

· When ready, serve with your favorite veggie, like broccoli or green beans and a side of rice or noodles. Be sure to top your rice or noodles with the creamy sauce! Enjoy!

Source : here

1 Response to "Creamy Chicken Bake"

  1. Omit the onion powder, and add 1/2 cup of white wine in place of the water to this recipe, and it tastes like a dish at a fine dining restaurant!Easy and perfect for company.