Cheesy baked chicken with cream of chicken soup is a simple, flavorful one-pan meal ready in about 30 minutes. Tender chicken breasts are topped with creamy soup and melted cheese, then baked until bubbly and golden for a rich, comforting dinner anyone can make.
One-Pan Quick Cheesy Baked Chicken Breast with Cream of Chicken Soup
What started as a quick weeknight idea turned into one of my favorite comfort meals, baked chicken with cream of chicken soup that tastes like it's been cooking all day. With chicken breast, mushrooms, cheddar cheese, and a can of condensed cream of chicken soup, everything bakes together in one dish until the juicy chicken breast, creamy sauce, and melted cheese come together perfectly. It's the kind of cozy chicken casserole that feels special but is still an easy one-pan recipe anyone can make.
Now it's one of my favorite weeknight go-tos, the kind of 30-minute dinner that's pure comfort. There's no searing or complicated prep, just layer the chicken, add cream of chicken soup and cheese, and then bake. This cheesy baked chicken always brings that cozy satisfaction without the extra work.
Why You'll Love My Recipe
- Simple Ingredients: Chicken breast, mushrooms, cream of chicken soup, and cheddar cheese, nothing complicated, just cozy flavors that work.
- One Pan: Everything bakes together in one dish, less cleanup, more ease.
- Great for Weeknights: Quick to prep and always a hit with the whole family.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken & Seasoning: I use boneless, skinless chicken breasts sliced in half so they cook faster, seasoned simply with salt, black pepper, garlic powder, paprika, and mixed herbs. You can also use boneless, skinless chicken thighs.
- Olive Oil & Mushrooms: A drizzle of extra virgin olive oil helps the spices stick, while white or cremini mushrooms soften in the oven and soak up all the flavor.
- Cream of Chicken Soup: I rely on Campbell's for a creamy, comforting base that ties everything together into a rich sauce.
- Cheese & Garnish: Sharp cheddar melts into a bold, golden topping, sometimes with a bit of mozzarella, and parsley adds a fresh finishing touch.
How to Bake Chicken with Cream of Chicken Soup
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
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) for a regular oven or 340°F (170°C) for a fan-assisted oven. 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!
How to Serve
I like pairing this creamy, cheesy dish with rice, pasta, or mashed potatoes, sometimes even with potato wedges. A simple salad, or garlic bread make the meal complete.
My Tips for Recipe Success
Add Veggies if You Like: Sometimes I tuck in a handful of baby spinach or frozen peas with the mushrooms before baking; it's an easy way to round out the meal.
Shred Your Own Cheese: I always grate my cheese fresh; it melts more smoothly.
Make It a Freezer Meal: You can assemble everything in the baking dish, cover tightly, and freeze it unbaked. Just thaw overnight and bake the next day as usual.
Storage: Let it cool, then store in an airtight container in the fridge for up to 3 days. Reheat covered in the oven to keep the chicken tender and the cheese melty.
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Recipe
Baked Chicken Breast with Cream of Chicken Soup
Ingredients
- 2 Skinless Boneless Chicken Breasts - Cut in half lengthwise
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Garlic Powder
- 1 tablespoon Paprika
- 1 tablespoon Mixed Herbs
- 2 tablespoon Extra Virgin Olive Oil
- 150 g Mushrooms - Sliced
- 300 g Condensed Cream of Chicken Soup - 1 can
- 150 g Grated Cheddar Cheese
- 1 tablespoon Parsley - Optional
Instructions
- Preheat the oven to 375°F (190°C) for a regular oven or 340°F (170°C) for a fan-assisted oven.
- Cut the chicken breasts in half lengthwise to make 4 thin pieces and place them in a 8x11.5 inch (20x30 cm) casserole dish.
- Sprinkle the chicken breasts with salt, black pepper, garlic powder, paprika, and mixed herbs. Pour the extra virgin olive oil over the chicken and rub to coat evenly.
- Scatter sliced mushrooms around the chicken. Season the mushrooms with a little salt and pepper. Pour the cream of chicken soup over the chicken and mushrooms, making sure everything is well coated. Bake for 17 minutes.
- Remove from the oven and sprinkle grated cheddar cheese evenly on top. Return to the oven and bake for another 5-10 minutes, until the cheese is melted and bubbly.
- Sprinkle chopped parsley on top 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.