Baked Chicken With Cream of Chicken Soup Recipe
This speedy, cheesy baked chicken with cream of chicken soup requires only five minutes of preparation and ranks among my top comfort foods. Its rich, creamy sauce and tender chicken make it an ideal meal for busy weeknights. The addition of broccoli not only adds a pop of color but also boosts the dish's nutritional value.
Print
Pin
Servings: 4 servings
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.
Notes
Top Tips: Avoid cutting the broccoli florets too small, as larger pieces will prevent them from overcooking and becoming mushy. To ensure even distribution of the paprika and mixed herbs, mix the spices together in a small bowl before seasoning the chicken. For meal prep, double the recipe quantities and save the extra servings for later. You can also use boneless, skinless chicken thighs, and I recommend using 4-6 for this recipe.
Serve With: Pair this dish with fluffy rice, any type of pasta, or mashed potatoes for a warm and comforting meal.
Leftovers: Storage: Keep leftovers in an airtight container in the fridge for up to four days. Alternatively, you can cover the baking dish with a couple of layers of kitchen foil and store it in the fridge for a few days; reheating on the stovetop worked perfectly for me. Reheating: Reheat leftovers in the microwave for three minutes at 800W, stirring halfway through. You can also place the casserole dish on the stovetop and heat it on a low setting until it’s bubbling and hot. Freezing: Prepare this creamy chicken and broccoli casserole ahead of time and freeze it in an airtight container for up to three months. When ready to enjoy, thaw overnight in the fridge and then bake as directed.