Baked chicken with cream of chicken soup and sour cream

If you haven't made this Tasty 2-Step Chicken Bake before, you should know, you will be making this a lot.  It is hands-down one of the easiest, most versatile and foolproof recipes for chicken ever.  Here's what you need to do- place the chicken into a baking dish- spread the soup on top.  Cover and bake.  2 ingredients and 2 steps for moist, tender chicken in a creamy gravy.  And you can customize Tasty 2-Step Chicken Bake to use whatever you have on hand- it will work with different condensed cream soups or see the tips below for more ideas!

Ingredients

cost per recipe: $7.45

• 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup

Instructions

• Tips

  • Try Italian-Style Chicken!  Stir 1 teaspoon Italian seasoning into the soup before topping the chicken.  Bake as shown above.  Before serving, top with 1/2 cup chopped tomato and 2 tablespoons chopped fresh basil.
  • Try Baked Dijon Chicken!  Stir 1 tablespoon Dijon-style mustard into the soup before topping the chicken.  Bake as shown above.
  • You can also make this on the stovetop!  Brown the chicken in 1 tablespoon vegetable oil in a skillet.  Stir in the soup and 1/2 cup water.  Cover and cook for 5 minutes or until the chicken is done.

• Step 1

  Heat the oven to 400°F.   While the oven is heating, season the chicken with salt and pepper.  Place the chicken into an 8x8x2-inch baking dish.  Spread the soup over the chicken.  Cover the baking dish.

• Step 2

  Bake for 25 minutes or until the chicken is done.

Reviews

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• Great easy basic Chicken and Cream of Mushroom soup

  Rebecca K.

  June 14, 2017

  I've made this for years. I vary sometimes but always come back to the basic which are skinless boneless breast (4), 2 cans of Cream of mushroom soup, spread some mayonnaise on the top of the chicken. Spread Long grain rice and wild rice combo on the bottom of the baking dish. I use the 90 second Uncle Ben's. Place the chicken over the rice, sprinkle Italian breadcrumbs over the mayonnaise chicken. Mix can of mushroom soup with 1/2 cup of chicken broth, add a tablespoon of minced garlic, salt and pepper. Pour the mixture over the chicken. Cover with aluminum and cook at 400 pre-heated degrees for 40 minutes. Very tasty and moist chicken and gravy for the rice. Served with a salad or broccoli on the side. Enjoy.

• Delicious

  MommaBear

  January 15, 2013

  I make the same recipe but with pork chops, onions and garlic. I will try it with chicken.

• Yum-o!

  Sarah K.

  July 8, 2018

  The important thing is that you use chicken breast HALVES. If you try the whole chicken breast, it takes forever to cook all the way through. So filet your chicken or use chicken breast tenderloins. I add a can of drained mushrooms too and call this mushroom chicken. Good with rice or noodles, and a green veggie.

• Easy and delicious!

  Brenda M.

  February 15, 2019

  Made this for my family and they loved it! I served it with garlic and herb riced cauliflower and some veggies and it was an awesome meal. I seasoned the chicken prior to baking with some Mrs. Dash garlic and herb seasoning. Trying it tonight with broccoli cheese soup and am serving it with 4 cheese riced cauliflower and green beans. Can’t wait to see how it tastes with this soup!

• Tasty 2-Step Chicken Bake

  shorty6494

  March 21, 2006

  I LOVE this recipe! Its so easy to make and turns out great. The chicken is super tender and the soup turns into a tasty gravy. Serve it with mashed potatoes corn for a great "comfort food" meal without all the work!! :)

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