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Creamy Baked Chicken Recipe
Creamy Baked Chicken Recipe photo by Taste of Home
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Creamy Baked Chicken Recipe

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4.5 23 32
Publisher Photo
"Creamy Baked Chicken is comforting and easy to prepare," says Barbara Clarke of Punta Gorda, Florida.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 6 servings

Ingredients

  • 1 broiler/fryer chicken (3 pounds), cut up
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup water
  • 1 teaspoon minced chives
  • Salt and pepper to taste
  • 1/2 teaspoon paprika

Directions

  1. 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.
  2. Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Yield: 6 servings.
Originally published as Creamy Baked Chicken in Taste of Home April/May 2001, p13

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Creamy Baked Chicken

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
mjmurphy 254722
Reviewed Sep. 27, 2016

"This recipe is one of our favorites. So versatile, it also cooks beautifully in the crock pot when you use boneless, skinless chicken breasts. Just yummy either way."

MY REVIEW
dawnrosanne 247240
Reviewed Apr. 18, 2016

"My whole family loved it! I omitted the sour cream, and instead added in 1/2 cup of creamed corn. I followed the suggestions made by another reviewer, Chris1414. Turned out perfectly!"

MY REVIEW
mrsh318 243290
Reviewed Feb. 5, 2016

"This recipe was easy to make and the chicken was very moist and tender. I used boneless breasts. My husband also loved it. The sauce was delicious and I served it over some egg noodles. I would definitely make this again."

MY REVIEW
Chris1414 242845
Reviewed Jan. 29, 2016

"I have made this recipe several times, but I altered the recipe a bit. I use three boneless, skinless chicken breasts (and I don't cut them up). I sprinkle salt and pepper on each side of the chicken breasts, and then I shake them up one at a time in a large freezer bag that is filled with one cup of flour. I then follow the rest of the recipe exactly as it is (except that I only use four ounces of sour cream rather than eight). This recipe is fantastic. It's very simple, very affordable, and extremely tasty. I serve it with corn and long grain and wild rice."

MY REVIEW
jstowellsupermom 232953
Reviewed Sep. 15, 2015

"Whole family loved this!!! I used boneless, skinless chicken and only baked for about 30 minutes. Served over rice with the extra sauce in the baking dish!! I bet this would be a good slow cooker meal too, if using skinless chicken!"

MY REVIEW
luckischmitz@yahoo.com 229290
Reviewed Jul. 10, 2015

"I used 6 skinned thighs, one can of soup, half the sour cream and water and it was very tasty and moist."

MY REVIEW
luigimon 228647
Reviewed Jun. 28, 2015

"This is pretty good! I used boneless, skinless breasts and baked it for about 45 minutes....could have come out a little sooner, but the sauce is yummy! I had it with buttered, Parmesan egg noodles, and what a combo!!"

MY REVIEW
newrecipejunkie 224945
Reviewed Apr. 16, 2015

"I made this last night and it was so good! Wish I had read the reviews first like I usually do. I used bone-in chicken thighs and left the skin on since the directions didn't say to remove it. My sauce did have grease sitting on top in places but everything was delicious! I will make it again but remove the skin first."

MY REVIEW
bblatt01 92307
Reviewed Mar. 30, 2014

"Very easy and very tasty! My family loved it too! I used skinless frozen chicken thighs which I sauteed in a little bit of olive oil with a touch of garlic and parsley prior to putting into the pan with the sauce on top. It was awesome!"

MY REVIEW
daddyspunkin_n_mommaspuddin 29998
Reviewed Jan. 16, 2014

"This recipe is great. So easy to make and so very yummy. I didn't use 3lbs of chicken so I saved half of the mix and used it the next night."

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