Baked Chicken With Cream of Chicken Soup Recipe
This Baked Chicken with Cream of Chicken Soup is a heartwarming, comforting dish perfect for any weeknight dinner. The recipe brings together tender chicken breasts, fresh broccoli, and a creamy, savory sauce topped with melted mozzarella cheese. The blend of spices and herbs enhances the flavor, making each bite a delightful experience. The dish’s simplicity and quick preparation time make it a favorite for busy families who want a nutritious, delicious meal without spending hours in the kitchen.
Ingredients List
For this recipe, you will need 2 large chicken breasts, sliced in half lengthways, 150g of broccoli florets, 1 tablespoon of vegetable oil, 1 tablespoon of paprika, 1 tablespoon of mixed herbs, 400g of cream of chicken soup, 50g of grated mozzarella cheese, and 10g of chopped parsley (optional).
When selecting your ingredients, ensure the chicken breasts are fresh and of high quality. Opt for organic or free-range chicken if possible, as it tends to be more flavorful and tender. Fresh broccoli florets are preferable, but if you use frozen, make sure they are thoroughly thawed and patted dry. Choose a good quality cream of chicken soup for the best flavor, and freshly grated mozzarella cheese will melt more smoothly than pre-shredded varieties.
Step-by-Step Instructions
Start by preheating your oven to 190C/375F. This ensures that the oven reaches the correct temperature while you prepare the rest of the ingredients. Slice each chicken breast in half lengthwise to create four thinner pieces, which will cook more evenly and quickly.
Pour a tablespoon of vegetable oil into the bottom of your casserole dish or an oven-proof pan, and arrange the chicken pieces on top. Scatter the broccoli florets around the chicken. The broccoli will absorb the flavors from the chicken and the creamy sauce, becoming tender and delicious.
Sprinkle the chicken and broccoli generously with paprika and mixed herbs. This combination of spices adds depth and complexity to the dish. Season with a pinch of salt and a generous amount of freshly ground black pepper.
Pour the cream of chicken soup over the chicken and broccoli, ensuring it is evenly distributed. If you prefer a thinner sauce, you can add 50ml of chicken stock at this stage. This will help to create a more liquid sauce that will soak into the chicken and broccoli.
Evenly distribute the grated mozzarella cheese over the chicken, broccoli, and soup mixture. The cheese will melt and create a golden, bubbly crust on top. Cover the dish with kitchen foil and place it in the oven to bake for 20 minutes. This initial bake allows the chicken to cook through and the flavors to meld together.
After 20 minutes, remove the foil and continue baking for an additional 15 minutes. This uncovered baking time allows the cheese to become golden and bubbly, adding a deliciously crispy topping to the dish.
Once done, remove the dish from the oven. For a touch of freshness, sprinkle with chopped parsley before serving. This adds a burst of color and a subtle herbaceous note that complements the creamy chicken and broccoli.
Recipe Tips & Frequently Asked Questions
- How to ensure the chicken is cooked perfectly: Slice the chicken breasts evenly to ensure they cook at the same rate. Use a meat thermometer to check that the internal temperature reaches 75C/165F.
- Tips for making the sauce creamier or adjusting the thickness: For a creamier sauce, add a splash of heavy cream or milk. To thicken the sauce, you can mix in a tablespoon of flour or cornstarch before adding it to the chicken and broccoli.
- Suggestions for seasoning variations to suit different tastes: Experiment with different herbs like thyme or rosemary. For a bit of heat, add a pinch of cayenne pepper or chili flakes.
- Common issues and solutions when making this recipe: If the chicken is drying out, make sure it is covered well with sauce. If the broccoli is too soft, reduce the baking time slightly.
- Can this recipe be made ahead of time? Yes, you can assemble the dish ahead of time and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from the refrigerator.
- How to store and reheat leftovers effectively: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 180C/350F until heated through, or in the microwave on medium power to prevent the chicken from drying out.
What to Serve With This Recipe
This baked chicken pairs wonderfully with a variety of side dishes. Consider serving it with fluffy mashed potatoes, which will soak up the creamy sauce beautifully. A side of steamed green beans or a simple mixed salad provides a nice contrast in texture and freshness.
For beverage pairings, a chilled glass of Chardonnay or a light Pinot Grigio complements the creamy, savory flavors of the dish. For non-alcoholic options, a sparkling water with a twist of lemon or a refreshing iced tea works well.
Presentation is key to making this dish look as good as it tastes. Serve the chicken and broccoli on a large platter, garnished with a sprinkle of chopped parsley. Arrange the side dishes around it for a visually appealing, family-style meal.
Customization and Variations
This recipe is versatile and can be adapted to suit various dietary needs. For a gluten-free version, ensure that your cream of chicken soup is gluten-free. If you’re looking to reduce the fat content, use a low-fat cream of chicken soup and reduced-fat mozzarella cheese.
Substitutions for key ingredients can also create exciting variations. Try using cauliflower florets instead of broccoli for a different flavor profile. You can also swap out the chicken breasts for boneless, skinless chicken thighs for a juicier, richer dish.
Adding extra vegetables or proteins is a great way to make this dish even heartier. Consider mixing in sliced mushrooms, bell peppers, or even some baby spinach. For added protein, stir in some cooked bacon bits or sausage slices before baking.
This Baked Chicken with Cream of Chicken Soup is a simple yet delightful recipe that brings comfort and flavor to your table. Its creamy sauce, tender chicken, and perfectly seasoned broccoli make it a dish the whole family will love. Try this recipe for an easy weeknight dinner and enjoy the delicious results. Share your experience and let us know how you customized this dish to make it your own.
Ingredients:
2 large chicken breasts, sliced in half lengthways
150g broccoli florets
1 tablespoon vegetable oil
1 tablespoon paprika
1 tablespoon mixed herbs
400g cream of chicken soup
50g grated mozzarella cheese
10g chopped parsley (optional)
Instructions:
- Begin by preheating your oven to 190C/375F. Carefully slice each chicken breast in half lengthwise to create four thinner pieces. Pour a tablespoon of vegetable oil into the bottom of your casserole dish or an oven-proof pan and arrange the chicken pieces on top. Scatter the broccoli florets around the chicken.
- Generously sprinkle the chicken and broccoli with paprika and mixed herbs. Add a pinch of salt and a generous amount of freshly ground black pepper for seasoning.
- Pour the cream of chicken soup over the chicken and broccoli, ensuring it is evenly distributed. For a thinner sauce, you can add 50ml of chicken stock at this stage if desired.
- Evenly distribute the grated mozzarella cheese over the chicken, broccoli, and soup mixture. Cover the dish with kitchen foil and place it in the oven to bake for 20 minutes. After this initial bake, remove the foil and continue baking for an additional 15 minutes to allow the cheese to become golden and bubbly.
- Once done, remove the dish from the oven. For a touch of freshness, sprinkle with chopped parsley before serving. Enjoy your baked chicken with a rich and creamy finish.
Baked Chicken With Cream of Chicken Soup Recipe
Ingredients
- 2 large chicken breasts sliced in half lengthways
- 150 g broccoli florets
- 1 tablespoon vegetable oil
- 1 tablespoon paprika
- 1 tablespoon mixed herbs
- 400 g cream of chicken soup
- 50 g grated mozzarella cheese
- 10 g chopped parsley optional
Instructions
- Begin by preheating your oven to 190C/375F. Carefully slice each chicken breast in half lengthwise to create four thinner pieces. Pour a tablespoon of vegetable oil into the bottom of your casserole dish or an oven-proof pan and arrange the chicken pieces on top. Scatter the broccoli florets around the chicken.
- Generously sprinkle the chicken and broccoli with paprika and mixed herbs. Add a pinch of salt and a generous amount of freshly ground black pepper for seasoning.
- Pour the cream of chicken soup over the chicken and broccoli, ensuring it is evenly distributed. For a thinner sauce, you can add 50ml of chicken stock at this stage if desired.
- Evenly distribute the grated mozzarella cheese over the chicken, broccoli, and soup mixture. Cover the dish with kitchen foil and place it in the oven to bake for 20 minutes. After this initial bake, remove the foil and continue baking for an additional 15 minutes to allow the cheese to become golden and bubbly.
- Once done, remove the dish from the oven. For a touch of freshness, sprinkle with chopped parsley before serving. Enjoy your baked chicken with a rich and creamy finish.