Chicken Baked In Soup
A comforting baked chicken dish featuring creamy mushroom and celery soups, topped with cheese and onions, perfect for hearty family dinners or make-ahead meals.
Ingredients
Instructions
- Put chicken in an oblong baking dish.
- Sprinkle with grated cheese and chopped green onions.
- Combine undiluted cream of mushroom and cream of celery soups with white wine and pour over chicken.
- Bake uncovered at 350°F (175°C) for 2 hours.
- May be prepared a day in advance and baked the next day.
Tips & Substitutions
For enhanced flavor, consider marinating the chicken in white wine and chopped green onions for a few hours before baking. If you don't have cream of mushroom or cream of celery soup, you can substitute with any cream soup you prefer. Adding a splash of lemon juice can brighten up the dish. For a variation, try using chicken thighs instead of whole pieces for more tenderness.
Serving Suggestions
Serve this dish alongside a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with a side of rice or mashed potatoes to soak up the creamy sauce. For a comforting twist, serve with a bowl of Bacon And Baked Potato Soup. Garnish with additional chopped green onions before serving for a pop of color.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until heated through, about 20-25 minutes, or in the microwave, stirring occasionally to ensure even heating. This dish also freezes well; just make sure to cool it completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Baked In Soup contains roughly 1020 calories, with 50g protein, 23g carbohydrates, and 73g fat. It is an excellent source of calcium (112% of the Daily Value), protein (101% of the Daily Value), and vitamin A (76% of the Daily Value). Note that it is relatively high in sodium, at 1737mg per serving (76% of the Daily Value).
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 frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's recommended to thaw it first for even cooking. If using frozen chicken, you may need to increase the baking time slightly to ensure it is fully cooked through. Always check the internal temperature to reach at least 165°F (75°C).
What can I substitute for white wine?
If you prefer not to use white wine, you can substitute it with chicken broth or apple juice for a hint of sweetness. Alternatively, a mixture of vinegar and water can mimic the acidity of wine. Just adjust the amount based on your taste preference.
Can I make this dish in advance?
Absolutely! This dish can be prepared a day in advance. Simply assemble the ingredients and cover the baking dish tightly with plastic wrap or aluminum foil. When ready to cook, remove the cover and bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
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).