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

Creamy Baked Chicken Recipe

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4.5 19
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"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


  • 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


  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.

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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!"

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."

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!!"

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."

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!"

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