Description
Tender chicken breasts are baked in a rich, savory sauce made with condensed soups and sour cream.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
- 1/2 cup (120g) sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooked rice or noodles, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper until the mixture is smooth.
- Pour about half of the sauce into the bottom of the prepared baking dish and spread it into an even layer.
- Arrange the chicken breasts in a single layer on top of the sauce. Do not overlap the pieces.
- Pour the remaining sauce over the chicken. Use a spatula to make sure all the chicken is completely covered.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 to 50 minutes, or until the chicken is cooked through and the sauce is bubbly.
- To confirm the chicken is done, insert a meat thermometer into the thickest part of a breast. It should read 165°F (74°C).
- Let the dish rest for 5 minutes before serving over rice or noodles.
Notes
- For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C).
- For more even cooking, you can gently pound the thicker end of the chicken breasts to a uniform thickness.
- If you only have one type of condensed soup, you can use two cans of the same kind, such as two cans of cream of chicken.
- Garnish with fresh chopped parsley for a bit of color before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American