Baked chicken breast with cream of chicken soup combines seasoned chicken, mushrooms, and cheddar in one creamy, bubbling casserole. It cooks in one dish, needs no searing, and is ready in about 30 minutes.
Why You'll Love My Baked Chicken Breast with Cream of Chicken Soup
- One-dish preparation: The chicken, mushrooms, creamy sauce, and cheese all cook in the same casserole dish.
- No searing required: Slicing the chicken lengthwise helps it cook quickly without an extra stovetop step.
- Creamy and cheesy: Condensed chicken soup forms the savory sauce, while cheddar adds a bubbling finish.
- Weeknight timing: Five minutes of preparation and a short two-stage bake keep dinner practical.
This chicken bake began as a quick weeknight idea and soon became one of my regular comfort meals. I wanted something warm and creamy without extra pans or stovetop work. It has the same practical spirit as my Italian dressing chicken, but the finish feels richer. The mushroom sauce also brings the cozy character I enjoy in creamy balsamic chicken. I still make this dish when I want an easy dinner that feels especially comforting.
I like how the savory soup coats the chicken while the mushrooms absorb the seasoned sauce. The chicken stays soft beneath a bubbling layer of cheddar. Slicing the breasts lengthwise helps the pieces cook quickly and evenly. Unlike my cast iron chicken breast, this version needs no searing before it reaches the oven. Adding cheese after the first bake keeps its flavor distinct and creates the creamy finish.
Key Ingredients in Baked Chicken Breast with Cream of Chicken Soup
These ingredients build the seasoned chicken, savory mushroom sauce, and cheesy topping.
- Chicken and seasonings: I slice the chicken breasts lengthwise so the four pieces cook quickly. Garlic powder, paprika, and mixed herbs provide the savory seasoning.
- Mushrooms and olive oil: For me, the mushrooms make the creamy sauce more substantial, while olive oil helps the seasonings coat the chicken.
- Condensed cream of chicken soup: I use the soup undiluted so it forms a thick sauce instead of becoming watery.
- Cheddar and parsley: My final cheddar layer adds the bubbling finish, while parsley can bring fresh color before serving.
How to Make Baked Chicken Breast with Cream of Chicken Soup
The chicken bakes in two stages so the cheddar melts without covering the dish for the entire cooking time. You can find the complete printable recipe with measurements below.
1. Prepare the chicken: Slice the chicken breasts in half lengthwise and place them in an 8x11.5 inch (20x30 cm) casserole dish.
2. Season and coat: Sprinkle salt, black pepper, garlic powder, paprika, and Italian seasoning over the chicken breasts. Drizzle with extra virgin olive oil, then rub to coat the chicken evenly with the spices.
3. Add the mushrooms: Add sliced mushrooms around the chicken. Season lightly with salt and black pepper.
4. Add the creamy soup: Pour the condensed cream of chicken soup over the chicken and mushrooms, ensuring everything is well covered.
5. Bake the chicken: Place the casserole in a preheated oven at 375°F (190°C). Bake for about 17 minutes until the chicken is nearly cooked through.
6. Add the cheese: Remove the baking dish from the oven and evenly sprinkle grated cheddar cheese over the top.
7. Melt the cheese and finish: Return the dish to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbling.
8. Garnish and serve: Sprinkle chopped parsley on top for a fresh finish. Serve hot and enjoy your creamy, cheesy baked chicken in cream of chicken soup!
Helpful Swaps
- Spinach or frozen peas: Add either vegetable for extra color. Watch the sauce consistency and confirm that the chicken is fully cooked.
- Boneless chicken thighs: Boneless, skinless thighs can replace the breasts, but they may require additional cooking. Check that they reach 165°F (74°C).
- Mozzarella: Replace some or all of the cheddar with grated mozzarella for a milder, stretchier topping.
Tips for Baked Chicken Breast with Cream of Chicken Soup
- Season before adding the sauce: Rub the spices and oil directly onto the chicken so the seasoning stays against the meat.
- Distribute the mushrooms: Arrange them around and between the chicken pieces so they cook throughout the sauce.
- Use the recommended dish: A similarly sized casserole keeps the chicken in one layer and prevents the sauce from spreading too thinly.
- Add the cheese near the end: The second bake melts the cheddar while limiting unnecessary browning during the first stage.
Storage
I refrigerate leftovers in an airtight container for up to 3 days. I reheat them covered in the oven so the chicken and creamy sauce warm gently.
What to Serve with Baked Chicken Breast with Cream of Chicken Soup
I like serving this creamy chicken with air fryer potato wedges or Greek lemon rice. For a fresher contrast, I add a tomato burrata salad alongside.
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Recipe
Baked Chicken Breast with Cream of Chicken Soup
Ingredients
- 2 boneless, skinless chicken breasts - sliced lengthwise into 4 pieces
- 1 teaspoon salt - divided
- ½ teaspoon ground black pepper - divided
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon mixed herbs
- 2 tablespoons extra virgin olive oil
- 150 g mushrooms - sliced
- 300 g condensed cream of chicken soup - 1 can
- 150 g sharp cheddar cheese - grated
- 1 tablespoon chopped parsley - optional
Instructions
- Preheat the oven to 190 °C. Arrange the 4 chicken pieces in an 8 × 11.5-inch (20 × 30 cm) casserole dish.
- Season the chicken with most of the 1 teaspoon salt and ½ teaspoon ground black pepper. Add the 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 tablespoon mixed herbs. Drizzle with the 2 tablespoons extra virgin olive oil, then rub the seasonings evenly over the chicken.
- Scatter the 150 g mushrooms around the chicken. Season them with the remaining ¼ teaspoon salt and ¼ teaspoon ground black pepper. Spread the 300 g condensed cream of chicken soup over the chicken and mushrooms.
- Bake the chicken breast with cream of chicken soup for 17 minutes.
- Remove the dish from the oven and sprinkle the 150 g sharp cheddar cheese evenly over the top. Bake for another 5-10 minutes, until the cheese is melted and bubbling and the thickest part of the chicken reaches 74 °C.
- Sprinkle with the 1 tablespoon chopped parsley, if using, and serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This baked chicken with cream of chicken soup is the ultimate comfort food! So easy to throw together and always a crowd pleaser.