Quick Cheesy Baked Chicken with Cream of Chicken Soup

Cheesy baked chicken in a black pan topped with parsley.

5 from 36 votes

Quick Cheesy Baked Chicken with Cream of Chicken Soup

This quick cheesy baked chicken with cream of chicken soup takes 5 minutes to prep and is one of my favourite comfort dishes.

Prep Time5

Cook Time35

Total Time40

Course: Main Course, Side Dish

Cuisine: American, European

Servings: people

Calories: 433kcal

Author: Emily Roz

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 8 people.

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.
Use boneless and skinless chicken thighs if you like. I'd recommend using 4-6 for this recipe.

Serve with: fluffy rice, any type of pasta, or mashed potato for a warm comforting meal.

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.

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