This quick Cheesy Baked Chicken with Cream of Chicken Soup is one of my favourite comfort dishes. With the addition of broccoli florets, the chicken is seasoned with herbs and spices, then cooked in a cheesy, creamy sauce and topped with parsley. It's great served with rice, mashed potato, or pasta. It all comes together in less than 45 minutes, all made in one pan, and is such a crowd-pleaser.
This is one of those dishes that you'll be making on repeat. I've added in broccoli florets to this recipe, but you could add in cauliflower, aubergine, courgette, or just remove any vegetables and keep it simple, just baking the chicken with the cream of chicken soup.
To make this dish extra cheesy, I've topped it with grated mozzarella, but you could also add cheddar and parmesan for a deeper, richer flavour.
If you're looking for more easy creamy chicken recipes, then you'll love my Easy White Ragu or my Marry Me Chicken Pie which is such a beautiful centre piece dish with crispy filo topping. You'll also want to try out my Cheesy Quick Baked Pesto Chicken or my Gorgonzola Chicken recipe. Another great weeknight dinner option is my Chicken and Broccoli Pasta Bake, it's always a winner!
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Why You'll Love This Recipe
- Quick - This classic cheesy chicken bake dish takes less than 45 minutes to make. It's really simple, all you've got to do is add all your ingredients into your baking dish, cover with kitchen foil, place it into the oven for 20 minutes, remove the foil, place it back into the oven for another 15 minutes, and you're done! A super easy, super quick creamy chicken bake dinner. Another two really easy chicken recipes I adore are my Scallion Chicken and Honey Ginger Chicken, they pair well with rice, noodles, or veggies, and are a go-to of mine!
- One Pan - When everything is made in one pan, there's less washing up, less effort, and more comfort. Just place all the ingredients in your baking dish or oven proof pan, bake, and then you're done. Very similar to my chicken piccata recipe which is all made in one pan and super delicious served alongside rice, pasta, or salad.
- Prep in advance - Another great thing about this chicken bake with cream of chicken soup recipe, is that you can prep it in advance, and then reheat it in the oven when you're ready to serve. If you're looking for more prep in advance dishes, my ground beef and sweet potato recipe is a winner!
I love a one pan dish, so if you're looking for some more, you should check out my Lemon Boursin Pasta, Easy Asparagus Orzotto, or my Simple Boursin Pie.
Ingredients
- Chicken breast: I've used chicken breast for this recipe because they're really low effort and great for this recipe. They're also really tender once cooked and soak up all the creamy flavours. You could also use skinless and boneless chicken thighs. The dark meat will create a more juicy texture as they contain a higher fat content.
- Broccoli: Added for a bit of greenery, extra nutrition, and slight crunchy texture. I think broccoli goes really well with chicken and cream, so this it's the perfect addition to a creamy chicken bake. I've provided some alternative vegetables in the next segment of the blog. If you're a fan of broccoli and looking for a great side dish, then try out my loaded mashed potato bowl!
- Mozzarella cheese: Grated mozzarella cheese is perfect for this recipe. You could also use sliced mozzarella too, just make sure it's evenly spread across the dish. If you're mozzarella's number on fan, then you'd love my baked mozzarella pasta, just an idea for a weeknight dinner!
- Cream of chicken soup: A real classic and family favourite, Campbell's cream of chicken soup is such a pantry staple. You can make all kinds of things with including this creamy cheesy chicken bake. It's a great white sauce that pairs well with the other ingredients. If you can't find Campbells, any store owned canned cream of chicken soup will do.
- Mixed herbs: I've used a pre-made store pot of mixed herbs. It includes dried herbs like oregano, thyme, and parsley.
See the recipe card for full information on ingredients.
Ingredient Substitutions
- Chicken breast: Feel free to use chicken thigh (skinless and boneless) for this recipe. If you don't want to use chicken, you could use pork loin too. If you're looking for a vegetarian option, any vegan chicken alternative will do, or you could turn it into a cauliflower bake.
- Broccoli: I always like adding vegetables to a creamy chicken sauce. So, if you don't like broccoli, I'd recommend adding in some cauliflower florets, chopped courgette, aubergine, or even some butternut squash would be delicious too.
- Mozzarella cheese: If you don't have mozzarella, you could add on grated cheddar cheese or parmesan. Both are stronger in flavour so bear that in mind.
- Cream of chicken soup: If you can't find cream of chicken soup, cream of mushroom soup would work well. A great recipe is Nixon's Chicken that uses cream of mushroom soup too! However, if you don't have access to either of them, then I'd recommend using single cream and adding in some minced garlic (maybe two cloves). The flavour won't be the same, but you'll still end up with a delicious white sauce baked chicken.
- Mixed herbs: If you don't have a pre-made jar, then add in dried herbs like oregano, thyme, and parsley.
- Paprika: If you don't have paprika, you can use cajun seasoning or a teaspoon of chilli powder for extra flavour and colour.
Just for your information...I have not tested the recipe with the substitute ingredients. They're just suggestions that I believe would work really well! 🙂
Recipe Variations
Vegetarian Chicken Baked in Cream of Chicken Soup: Firstly, I'd recommend using a star vegetable like cauliflower steaks or aubergine strips as your chicken replacement. Then for the creamy element of the dish, use Cream of Mushroom Soup.
Air Fryer Chicken Baked in Cream of Chicken Soup: Can you bake this in the air fryer? Absolutely. Simply add all your ingredients into the base of your air fryer, then air fry for 20 minutes at 160C/320F. Your chicken should be cooked and cheese melted and golden. Cook for a further 5 minutes if your air fryer tends to undercook things - all air fryers are different so just bear that in mind.
Step-By-Step Instructions
Step 1: Preheat the oven to 190C/375F. Slice the chicken breasts in half lengthways, to make 4 thinner pieces. Next, add one tablespoon of vegetable oil into the base of your casserole dish or oven-proof pan and top with your chicken pieces.
Step 2: Place your broccoli florets around the chicken.
Step 3: Sprinkle over your paprika and your mixed herbs. Season with a pinch of salt and a grind of pepper.
Step 4: Pour your canned Cream of Chicken Soup over your chicken and broccoli. (Optionally add 50ml chicken stock to loosen up the sauce).
Step 5: Sprinkle your cheese of choice all over the chicken, broccoli, and cream of chicken soup. Cover with kitchen foil and bake in the oven for 20 minutes. Remove the foil and bake for a further 15 minutes.
Step 6: Remove from the oven and serve up with an optional sprinkle of parsley for extra greenery.
Top Tips!
- Don't cut the pieces of broccoli too small. You want them to be big enough so that they don't overcook and go all mushy.
- To ensure the paprika and mixed herbs are spread equally across the dish, feel free to mix the spices together in a small before seasoning the chicken.
- If you want to make this for meal prep, feel free to double up on the quantities for this recipe and then save it for another day.
What To Do with Leftovers
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. You can also tightly cover the baking dish with a couple of layers of kitchen foil to store - I did this for a couple of days and then reheated it on the stove top and it was perfect!
- Reheating: Leftovers are great just reheated in the microwave for 3 minutes at 800W, stirring halfway through. You could also just place the casserole dish onto the stovetop as I mention above and heat it on a low setting until bubbling and hot.
- Freezing: You can make this creamy chicken and broccoli casserole ahead of time and freeze it! Freeze in an airtight container for up to 3 months. When you are ready to enjoy, thaw overnight in the fridge. Then bake as directed.
FAQs
This white sauce creamy chicken bake is great served with rice, pasta, or any kind of potatoes. Add another side of veggies if you'd like some more greens too.
You can either make your own cream of chicken soup, or you can replace it with single cream and 2 minced garlic cloves. The herbs, paprika, and garlic, baked with the chicken and the cheese will add a lovely creamy flavour. It won't taste the same as the cream of chicken soup, but it will have a delicious taste nonetheless.
Absolutely, you can use skinless and boneless chicken thighs. I'd recommend using 4 for this recipe.
Other Related Recipes You Might Enjoy
If you tried this Baked Chicken with Cream of Chicken Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Quick Cheesy Baked Chicken with Cream of Chicken Soup
Equipment
- 1 casserole dish
- kitchen foil
Ingredients
- 1 tablespoon vegetable oil
- 2 large chicken breasts, sliced in half lengthways
- 150g broccoli florets
- 1 tablespoon paprika
- 1 tablespoon mixed herbs
- 400g cream of chicken soup
- 50g grated mozzarella cheese
- 10g chopped parsley (optional)
Instructions
- Preheat the oven to 190C/375F. Slice the chicken breasts in half lengthways, to make 4 thinner pieces. Next, add one tablespoon of vegetable oil into the base of your casserole dish or oven-proof pan and top with your chicken pieces.
- Place your broccoli florets around the chicken.
- Sprinkle over your paprika and your mixed herbs. Season with a small pinch of salt and a big grind of pepper.
- Pour your canned Cream of Chicken Soup over your chicken and broccoli. (Optionally add 50ml chicken stock to loosen up the sauce).
- Sprinkle your cheese of choice all over the chicken, broccoli, and cream of chicken soup. Cover with kitchen foil and bake in the oven for 20 minutes. Remove the foil and bake for a further 15 minutes.
- Remove from the oven and serve up with an optional sprinkle of parsley for extra greenery.
Notes
- Don't cut the pieces of broccoli too small. You want them to be big enough so that they don't overcook and go all mushy.
- To ensure the paprika and mixed herbs are spread equally across the dish, feel free to mix the spices together in a small before seasoning the chicken.
- If you want to make this for meal prep, feel free to double up on the quantities for this recipe and then save it for another day.
- Use boneless and skinless chicken thighs if you like. I'd recommend using 4-6 for this recipe.
Maria
Loved it! I added red peppers and it not only looked great but tested even better.
Emily Roz
Thank you for your comment Maria! I'm so glad you enjoyed it! Ooo love the addition of the red peppers! 🙂 Em xx