Cream Of Chicken Recipes Baked

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And guess what? We’re about to make magic with a can of cream of chicken soup and your oven. No sweat, all flavor, and basically zero effort. Get ready to impress yourself (and maybe anyone else lucky enough to be around) with this ridiculously easy, unbelievably delicious baked chicken dish!

Why This Recipe is Awesome

Look, if you can open a can and preheat an oven, you’re basically a Michelin-star chef with this one. It’s the ultimate ‘I-need-comfort-food-NOW’ dish that practically cooks itself. Seriously, it’s idiot-proof; even I haven’t messed it up. Plus, it smells incredible, making your neighbors think you actually *try* in the kitchen. Bonus points! This one-pan wonder means fewer dishes, more chill time, and a happy belly. What’s not to love?

Ingredients You’ll Need

Gather ’round, my aspiring chef. Here’s what you’ll need to transform into a kitchen wizard:

• Cream of Chicken Soup: The MVP, obviously. One can (10.5 oz or 298g), undiluted. Don’t even *think* about adding water unless you’re trying to make soup soup.
• Chicken: Boneless, skinless chicken breasts or thighs. Pick your poison, or whatever’s on sale. About 1-1.5 lbs, cut into 1-inch pieces or left whole (your call!).
• Rice: Uncooked, long-grain white rice. Don’t rinse it, we’re not fancy today. 1 cup.
• Chicken Broth/Water: Broth gives it more oomph, but water works if you’re feeling minimalist. 1.5 cups.
• Onion: Small, diced. Optional, but adds a nice flavor kick. Don’t cry, it’s worth it.
• Garlic: Minced. Because everything is better with garlic. 2-3 cloves, or a teaspoon of jarred stuff if you’re really lazy (no judgment!).
• Salt & Pepper: To taste. Don’t be shy, but don’t overdo it.
• Veggies (Optional but Recommended): Frozen peas, corn, or a bag of mixed veggies. Adds color and, like, actual nutrients. 1 cup.
• Cheese (Optional but Highly Recommended): Shredded cheddar or your fave melty cheese. For that glorious cheesy crust. 1/2 cup.

Step-by-Step Instructions

Alright, apron on (or not, whatever), let’s get cooking! These steps are so easy, you could probably do them in your sleep.

1. Preheat & Prep: Crank your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Don’t forget to spray it with non-stick stuff unless you *want* a sticky situation later.
2. Rice & Broth Base: Pour the uncooked rice into the bottom of your prepared dish. If using diced onion and garlic, sprinkle them over the rice now. Then, carefully pour in the chicken broth (or water). Give it a gentle swirl to combine.
3. Chicken Placement: Place your chicken pieces directly on top of the rice mixture. Try to get them in a single layer if possible. Season them generously with salt and pepper.
4. Soup Smother: Open that can of cream of chicken soup. Spoon it evenly over the chicken. Don’t spread it too thin; let it do its creamy magic and cover those chicken bits.
5. Veggie Power (Optional): If you’re adding frozen veggies, scatter them around the chicken or on top of the soup layer. No need to thaw ’em, the oven will handle it.
6. Bake Time! Cover the dish tightly with aluminum foil. Pop it into your preheated oven and bake for 40 minutes. The foil helps steam the rice and cook the chicken evenly.
7. Uncover & Cheese (Optional): After 40 minutes, carefully remove the foil (watch out for steam!). If you’re adding cheese, sprinkle it generously over the top now.
8. Final Bake: Return the dish to the oven, uncovered, for another 15-20 minutes, or until the chicken is cooked through (internal temp 165°F/74°C), the rice is tender, and the cheese (if using) is bubbly and golden.
9. Rest & Serve: Let it rest for 5-10 minutes before serving. This allows the sauce to thicken a bit and the flavors to meld. Dig in and bask in your glory!

Common Mistakes to Avoid

We all make mistakes, even in the kitchen. But with these pro tips, you’ll dodge the common blunders like a ninja!

• Forgetting to Cover It: This isn’t a roast, folks. Covering with foil is absolutely key for perfectly cooked rice and moist chicken. Rookie mistake! Don’t let your chicken dry out.
• Not Seasoning the Chicken: Don’t rely solely on the soup for flavor. Give that chicken some love with salt and pepper before it gets smothered. It makes a world of difference.
• “Preheating the Oven? Nah”: Thinking you can just throw it in a cold oven and expect magic. Nope. Science, people. Science. A preheated oven ensures even cooking and prevents weird textures.
• Using *Diluted* Soup: The can says “condensed” for a reason. Do *not* add water to the soup itself unless you want a watery mess. We’re using it straight from the can, undiluted.

Alternatives & Substitutions

Feeling creative? Or just missing an ingredient? No worries, we’ve got options!

• Cream of Mushroom/Celery: If cream of chicken isn’t your jam, or you’re out, these are decent stand-ins. The flavor profile will shift, but still delish and creamy!
• Rotisserie Chicken: Got leftover rotisserie? Shred it and add it *after* the rice is mostly cooked (about halfway through the baking process) or simply mix it in with the rice and broth before baking, then spoon the soup over. Super easy and a great way to use up leftovers!
• Add a Kick: A dash of hot sauce, a pinch of red pepper flakes, or some smoked paprika can totally elevate the flavor if you like a little heat. Or a spoonful of Dijon mustard for some tang.
• Different Grains: Quinoa or brown rice could work, but you might need to adjust liquid and cooking times (usually more liquid, longer cook) as they’re denser. Stick to white rice for your first go for foolproof results, FYI.
• Veggies Galore: Feel free to experiment with other frozen veggies like broccoli florets, bell peppers, or even sliced mushrooms.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and maybe a little sass)!

• “Can I use frozen chicken breasts?” You *can*, but they’ll release more water and take longer to cook. Best to thaw ’em first for optimal results. Less watery, more yummy.
• “What if I don’t have chicken broth?” Water works perfectly fine! The cream of chicken soup provides plenty of flavor, so don’t stress. You won’t miss it too much.
• “How do I know when the rice is cooked?” It should be tender and have absorbed all the liquid. If it’s still hard, add a splash more liquid, re-cover, and bake for another 10-15 minutes. Patience, grasshopper.
• “My sauce is too thin/thick!” Too thin? Let it rest longer, it thickens as it cools. Too thick? Next time, add a tiny bit more broth/water with the soup. Easy peasy!
• “Can I make this ahead of time?” You bet! Assemble everything (minus the cheese) and store it covered in the fridge for up to 24 hours. Just add about 15-20 minutes to the baking time if cooking from cold.
• “Is this healthy?” Well, it’s comfort food, so it’s soul-satisfying, which counts for something, right? Pair it with a side salad if you want to feel virtuous.
• “Can I add fresh herbs?” Absolutely! A sprinkle of fresh parsley or chives at the end adds a lovely touch. Go wild!

Final Thoughts

There you have it, superstar! A ridiculously easy, unbelievably tasty baked cream of chicken dish that’ll make you feel like a culinary genius without, you know, actually *being* one (yet!). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Don’t forget to take a picture and brag a little. You know you want to. Happy cooking, friend!