Chicken And Onion Bake
A comforting chicken and onion bake with creamy sauce and mild seasonings, perfect for family dinners and versatile with mashed potatoes or rice.
Ingredients
Instructions
- Place chicken pieces, skin side up, in a 12 x 7 1/2 x 2-inch baking dish.
- Stir together undiluted cream of chicken soup, snipped parsley, and poultry seasoning; stir in frozen small onions.
- Spoon the mixture over the chicken pieces.
- Bake, covered, in a 350°F oven for about 1 hour or until the chicken is tender.
- Stir the sauce and sprinkle with paprika before serving.
Tips & Substitutions
For a more flavorful dish, consider marinating the chicken in the cream of chicken soup mixture for a few hours before baking. You can substitute fresh onions for the frozen ones if preferred, and add garlic for an extra kick. If you like a bit of heat, a pinch of cayenne pepper can enhance the flavor. For a different texture, try adding some sliced mushrooms or bell peppers.
Serving Suggestions
Serve this Chicken And Onion Bake alongside fluffy rice or creamy mashed potatoes to soak up the delicious sauce. A fresh green salad or steamed vegetables like broccoli or green beans make great side dishes. For a heartier meal, consider pairing it with garlic bread or a warm dinner roll. This dish also pairs beautifully with the flavors of Tomato Chicken And Rice.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20-25 minutes. This helps to maintain moisture and prevent the chicken from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Onion Bake contains roughly 357 calories, with 16g protein, 67g carbohydrates, and 15g fat. It is an excellent source of vitamin A (251% of the Daily Value), iron (158% of the Daily Value), and dietary fiber (123% of the Daily Value). At about 357 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of soup for this recipe?
Yes, you can substitute the cream of chicken soup with cream of mushroom or even cream of celery for a different flavor profile. Just keep in mind that the overall taste of the dish will change slightly, but it can still be delicious.
Is it possible to make this recipe in advance?
Absolutely! You can prepare everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time if it's coming straight from the fridge to ensure it cooks through completely.
What can I do if the chicken isn't tender after baking?
If the chicken isn't tender after the suggested baking time, cover it with foil and continue to bake, checking every 10 minutes until it reaches the desired tenderness. Cooking times may vary based on the size of the chicken pieces, so ensure they are cooked through to 165°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).