Baked Chicken With Cream of Chicken Soup Recipe

Baked Chicken With Cream of Chicken Soup Recipe

A swift and comforting baked chicken dish enriched with a luscious cream of chicken soup and topped with golden cheese — perfect for busy evenings.

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Course: Main Course, Side Dish

Cuisine: American, European

Keyword: Baked Chicken With Cream of Chicken Soup Recipe

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: people

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.

Notes

For best results, keep broccoli florets in larger pieces to prevent them from becoming overly soft during baking. To ensure an even coating of spices, blend paprika and mixed herbs before sprinkling. This dish doubles effortlessly for meal prep — simply adjust quantities accordingly. Substitute with boneless, skinless chicken thighs if preferred. Pair with fluffy rice, pasta, or creamy mashed potatoes for a satisfying meal. Store any remaining portions in an airtight container in the refrigerator for up to four days. Reheat in the microwave for about three minutes at 800W, stirring once, or warm gently on the stovetop until hot. To freeze, prepare ahead, store in a sealed container for up to three months, thaw overnight in the fridge, and bake as directed.