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Creamy Baked Chicken

"Creamy Baked Chicken is comforting and easy to prepare," says Barbara Clarke of Punta Gorda, Florida.
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    6 servings

Ingredients

  • 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 sour cream
  • 1/2 cup water
  • 1 teaspoon minced chives
  • Salt and pepper to taste
  • 1/2 teaspoon paprika

Directions

  • 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.
  • Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.

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Reviews

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Average Rating:
  • Survivorgirl
    Mar 15, 2020

    Excellent and Easy! Next time I am going to use boneless and skinless chicken. I am also going to have fun trying different soup flavors. For example, the golden mushroom soup gave this a wonderful caramel color. It looked as good as it tasted! I will also try this in my slow cooker also! Very versatile and with few changes can be customized to your tastes. Makes enough sauce to put over rice, mashed potatoes or pasta.

  • jaiswayney
    Nov 21, 2017

    No comment left

  • Purplerose6971
    Sep 7, 2017

    This was delicious !! I used skinless chicken thighs and followed the recipe! My family loved it!! I'm going to use boneless and skinless chicken thighs next time.

  • Ruth
    Jul 26, 2017

    So easy and so good. I used skinless thighs because that is what I had thawed. The chicken was so moist and the gravy(sauce) was wonderful. Put it over steamed rice and served green beans on the side. My husband went back for seconds, he loved it! And he isn't crazy about chicken! Gets five stars from me.

  • Debglass11
    Nov 29, 2016

    Easy to make! I used boneless, skinless chicken breasts. The chicken was moist and tender and we served it over rice. Next time, I'll add white wine in place of the water to round out the sauce a bit. An easy and versatile weeknight meal!

  • mjmurphy
    Sep 27, 2016

    This recipe is one of our favorites. So versatile, it also cooks beautifully in the crock pot when you use boneless, skinless chicken breasts. Just yummy either way.

  • dawnrosanne
    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!

  • mrsh318
    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.

  • Chris1414
    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.

  • jstowellsupermom
    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!