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Creamy Baked Chicken Recipe

Creamy Baked Chicken Recipe

"Creamy Baked Chicken is comforting and easy to prepare," says Barbara Clarke of Punta Gorda, Florida.
TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD: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.

Nutritional Facts

8 ounce-weight: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Creamy Baked Chicken

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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!"

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."

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."

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!"

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."

Reviewed Mar. 27, 2013

"I sauted 3 large boneless breast with seasoned salt and garlic power in a little olive oil. Didn't add any water to receipe, added paprika and parsley to soups. Served with noodles and broccoil. Hubby who usually cooks said it was a keeper."

Reviewed Nov. 13, 2012

"Awesome recipe!! No idea what the "greasy"comments are about. Cut up a spring chicken for the very first time to make this recipe. AWESOME!!!"

Reviewed Sep. 27, 2012

"This is the same sauce (minus the water and paprika) that I make for my chicken enchiladas and my saucy meatballs. Excellent taste and easy to make. Thanks!"

Reviewed Feb. 22, 2011

"This is so quick and easy! I love it and makes enough for four people easily. I added some onion powder and garlic salt to the mixture. I will definitely make this again!"

Reviewed Oct. 19, 2010

"LOVED it."

Reviewed Aug. 22, 2010

"Sooooo simple! I did not use the broiler chicken, but used chicken breasts instead. I put salt, pepper, and some onion salt directly on the chicken, dumped the rest of the contents over the top, and voila! Using chicken breasts, the dish wasn't greasy at all. Very good weekday recipe!"

Reviewed Aug. 19, 2010

"The sauce was so greasy my family hated it!!! I had to feed it to the dog."

Reviewed Aug. 19, 2010

"The sauce was so greasy my family hated it!!! I had to feed it to the the dog."

Reviewed Mar. 29, 2010

"I used chicken breast without the bone or skin, I needed to cut the cooking time in have, the breast was a little dry but it had a grate taste will try it again but cook it less time."

Reviewed Jan. 28, 2010

"I absolutely love this recipe! Very easy to make with few ingredients. The grocery store was out of chives??? instead I tried green onion. I also chopped up some garlic for extra flavor. Delicious! I will try rice next time....egg noodles went well with this dish."

Reviewed Jan. 25, 2010

"this is super easy and so yummy! Its really good over rice."

Reviewed Oct. 24, 2008

"Super easy, fast dish! Whip it up with noodles and frozen veggies for a complete meal. I browned the chicken in a pan before baking. This helped remove some of the grease. I also think you could add more meat because I ended up with a lot of left over sauce. Tasty, quick dish."

Reviewed Feb. 13, 2008

"This was good, however next I would use boneless skinless chicken breasts, because this dish was a little greasy. The sauce was so good over noodles."

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Wine Pairings

Full-Bodied White Wine

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