Creamy Chicken Bake is a crowd-pleasing classic that combines the ease of a casserole with the comforting richness of a cream sauce. It’s incredibly versatile — pair it with rice, pasta, or veggies — and requires only a few basic ingredients. The hands-off baking time makes it ideal for busy evenings, and it reheats beautifully, making it great for leftovers or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Cream of chicken soup (or cream of mushroom)
Sour cream
Garlic powder
Onion powder
Salt
Black pepper
Shredded cheddar cheese or mozzarella
Crushed crackers or breadcrumbs (optional, for topping)
Fresh parsley (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Place chicken breasts evenly in the baking dish. Season with salt, pepper, garlic powder, and onion powder.
In a bowl, mix cream of chicken soup and sour cream until smooth.
Spread the mixture over the chicken, covering each piece completely.
Sprinkle shredded cheese evenly over the top.
If using, add a layer of crushed crackers or breadcrumbs for extra crunch.
Cover with foil and bake for 25–30 minutes.
Remove foil and bake for an additional 10–15 minutes, or until the chicken is cooked through and the top is golden and bubbly.
Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Servings and timing
This recipe serves 4–6 people. Prep time: 10 minutes Cook time: 40–45 minutes Total time: 50–55 minutes
Variations
Low-Carb: Skip the cracker topping and serve with cauliflower rice or steamed greens.
Extra Cheesy: Use a blend of cheeses like Parmesan, Swiss, or Pepper Jack for added flavor.
Veggie Addition: Add broccoli, spinach, or mushrooms into the sauce before baking.
Spicy Twist: Mix in a dash of hot sauce or cayenne pepper for heat.
Cream Substitute: Use Greek yogurt or cream cheese in place of sour cream for a different texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and bake in the oven at 350°F (175°C) for 15–20 minutes until heated through. Microwave individual portions for 2–3 minutes, stirring halfway through. This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great and stay juicy. Adjust the cooking time if needed.
Can I make this ahead of time?
Yes, assemble the dish and refrigerate it (covered) up to 24 hours in advance. Bake when ready to serve.
Can I use homemade cream sauce?
Absolutely. A quick white sauce made from butter, flour, broth, and cream works as a substitute for canned soup.
What can I serve with Creamy Chicken Bake?
It pairs well with mashed potatoes, rice, pasta, or steamed vegetables.
Is this dish freezer-friendly?
Yes, bake it first, let it cool, then wrap tightly and freeze. Reheat thoroughly before serving.
Can I make it without cheese?
Yes, the dish is still flavorful without cheese, but the cheese adds richness and texture.
How do I know when the chicken is done?
Use a meat thermometer; chicken is done when it reaches 165°F (74°C) internally.
Can I add vegetables to the bake?
Yes, add chopped broccoli, spinach, mushrooms, or peas directly into the sauce before baking.
What if I don’t have sour cream?
You can substitute with Greek yogurt, cream cheese, or a mixture of milk and flour for creaminess.
How do I make it gluten-free?
Use gluten-free cream soup and top with crushed gluten-free crackers or skip the topping entirely.
Conclusion
Creamy Chicken Bake is a rich, comforting, and satisfying meal that comes together with minimal effort. With its creamy sauce, tender chicken, and golden topping, it’s the kind of dish that brings people back for seconds. Whether you’re cooking for a busy weeknight or a relaxed weekend meal, this recipe offers simple comfort food at its best.
Creamy Chicken Bake is a comforting, oven-baked casserole made with tender chicken breasts smothered in a rich cream sauce and topped with melted cheese. It’s a cozy, fuss-free dinner perfect for weeknights or meal prep.
Ingredients
4 boneless, skinless chicken breasts
1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
1 cup sour cream
1 tsp garlic powder
1 tsp onion powder
Salt, to taste
Black pepper, to taste
1 ½ cups shredded cheddar cheese or mozzarella
1 cup crushed crackers or breadcrumbs (optional)
2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Place chicken breasts in the baking dish and season with salt, pepper, garlic powder, and onion powder.
In a bowl, mix cream of chicken soup and sour cream until smooth. Spread over the chicken.
Sprinkle shredded cheese evenly on top.
If using, top with crushed crackers or breadcrumbs for crunch.
Cover with foil and bake for 25–30 minutes.
Remove foil and bake an additional 10–15 minutes, or until the chicken is fully cooked and the top is golden and bubbly.
Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
Use boneless, skinless chicken thighs for a juicier alternative.Substitute Greek yogurt or cream cheese for sour cream if preferred.Add chopped vegetables like broccoli, mushrooms, or spinach to the sauce before baking.To make it gluten-free, use a gluten-free cream soup and gluten-free cracker topping or skip the topping.Great for make-ahead meals—assemble and refrigerate up to 24 hours in advance.
