Baked Chicken With Cream of Chicken Soup Recipe
This quick cheesy baked chicken with cream of chicken soup is the ultimate comfort food that comes together in just 40 minutes. Juicy chicken, tender broccoli, and melted cheese create a cozy weeknight dinner.
Perfect for busy evenings, this dish needs only a handful of ingredients and minimal prep. Serve it with fluffy rice or mashed potatoes for a hearty meal everyone will love.
What You Need for Quick Cheesy Baked Chicken with Cream of Chicken Soup
- Chicken breasts – Sliced thin for quicker, even cooking while staying juicy and tender.
- Broccoli florets – Add fresh green crunch and balance the richness of the creamy sauce.
- Cream of chicken soup – The hero ingredient that creates the creamy, savory base for baking.
- Grated mozzarella cheese – Melts into a gooey, golden topping that makes this dish irresistible.
- Paprika – Adds a gentle smoky warmth that lifts the flavor of the creamy sauce.
- Mixed herbs – Infuse the dish with an aromatic touch that complements the cheesy chicken perfectly.
How to Make Quick Cheesy Baked Chicken with Cream of Chicken Soup
Preheat the oven and slice your chicken breasts to create four thin pieces for even cooking. Lightly oil a casserole dish and lay the chicken inside, tucking broccoli florets around the meat.
Season the chicken and broccoli generously with paprika, mixed herbs, salt, and pepper for a flavorful boost. Pour the cream of chicken soup evenly over everything, then sprinkle a hearty handful of grated mozzarella on top.
Cover the dish with foil and bake until the chicken is cooked through and the sauce is bubbling. Uncover for the last stretch in the oven to allow the cheese to turn golden and deliciously melty.
Recipe Tips & Tasty Twists
Keep broccoli florets slightly larger to avoid mushiness and maintain a pleasant bite. For extra flavor, mix the paprika and herbs beforehand to spread the seasoning evenly over the chicken.
This recipe is versatile—swap chicken breasts for boneless thighs if you prefer dark meat. Add a splash of chicken stock if you like a looser sauce. For meal prep, double the batch and enjoy comforting leftovers all week.
Pair this cheesy baked chicken with rice, pasta, or creamy mashed potatoes to soak up every drop of that savory sauce.
Storing and Reheating Leftovers
Leftover quick cheesy baked chicken with cream of chicken soup keeps well in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave, stirring halfway through to ensure it heats evenly.
Alternatively, warm it gently on the stovetop until piping hot. For longer storage, freeze in an airtight container for up to three months. Thaw overnight in the fridge and bake until hot and bubbly when you’re ready to enjoy it again.
Baked Chicken With Cream of Chicken Soup Recipe
Ingredients
- 400 g cream of chicken soup
- 1 tablespoon mixed herbs
- 2 large chicken breasts halved lengthways
- 10 g chopped parsley optional
- 1 tablespoon paprika
- 50 g grated mozzarella cheese
- 150 g broccoli florets
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 190°C (375°F). Halve the chicken breasts lengthwise to yield four thinner fillets, then pour the vegetable oil into a casserole dish and arrange the chicken atop the oil. Scatter the broccoli florets around the chicken. Evenly dust the chicken and broccoli with paprika and mixed herbs, seasoning lightly with salt and freshly ground black pepper. Gently pour the cream of chicken soup over the entire dish, adding 50ml of chicken stock if desired to loosen the sauce. Generously sprinkle the grated mozzarella across the top. Cover the dish with kitchen foil and bake for 20 minutes, then uncover and continue baking for an additional 15 minutes until the cheese is bubbling and golden. Remove from the oven and garnish with chopped parsley if desired before serving.
