Cream Of Chicken Bake Recipes

CREAM OF CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish and season to taste.
• Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.

CREAMY BAKED CHICKEN

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.

HOW TO MAKE CREAMY CHICKEN BAKE RECIPE

Steps:

• Preheat oven to 350°F.
• Place the chicken breasts on a lightly greased with non-stick cooking spray 9x13 inches baking pan, sprinkle with salt and pepper.
• In a bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives. Then, spoon this mixture over chicken breasts in baking pan and sprinkle with paprika.
• Bake in the preheated oven for one hour or until chicken breasts are ready and cream mixture is lightly browned. Check the readiness of chicken breasts with a cooking thermometer (the safe internal temperature for cooked chicken is 165°F). Enjoy with your favorite side dish.

EASY CREAMY CHICKEN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

CREAM OF CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees.
• Mix condensed soups, water, 1/2 & 1/2, pearl onions, baby carrots, salt, and pepper in a bowl.
• Spray the bottom and sides of a casserole dish with cooking spray.
• Pour 1/2 soup mixture on bottom of caaserole dish.
• Slice chicken breasts in half to make them thinner. Lay halved chicken breasts on top of soup mixture.
• Pour remaining soup mixture over chicken breasts.
• Cut the 1/4 stick of butter into 6 slices and lay on top of chicken/soup evenly.
• Bake at 350 degrees for 90 minutes.
• Let stand 5-10 minutes before serving.

CREAM OF CHICKEN CASSEROLE

Steps:

• Boil chicken breasts until fully cooked (after cooking, cube, shred, or leave whole).
• Put in casserole dish and set aside.
• Mix soup, mayonnaise, and cheese together.
• Pour over chicken.
• Bake at 350°F for 20 to 30 minutes (until hot).
• Sprinkle with lemon juice during last 5 minutes of baking.

CREAMY BAKED CHICKEN

Steps:

• Set oven to 350 degrees.
• Lightly grease a 13 x 9-inch baking dish.
• Heat oil in a skillet and brown the chicken on both sides (seasoning with season salt and pepper while browning) place the chicken into the baking dish.
• In a large bowl mix together cream of chicken soup, sour cream, soft cream cheese, garlic, onion, green onions, Parmesan cheese, cheddar cheese and black pepper until well combined.
• Season with salt if desired.
• Pour over the chicken in the baking dish and turn the chicken to coat with the sauce.
• Sprinkle with more grated Parmesan cheese if desired.
• Bake for about 40-45 minutes, or until the chicken is cooked.
• Serve over cooked rice.

FAVORITE CREAMY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.