Good Baked Chicken
A comforting baked chicken dish with creamy, cheesy sauce topped with crispy crackers, perfect for family dinners and easy to prepare in advance.
Ingredients
Instructions
- Spray an oblong baking dish with cooking spray.
- Place the chicken breasts cut in half into the dish.
- Mix the cream of chicken soup and sour cream together in a bowl.
- Pour the mixture over the chicken without diluting it.
- Bake uncovered at 250°F for 2 hours.
- Sprinkle grated cheese on top of the chicken.
- Crumble Ritz crackers and sprinkle over the cheese.
- Pour melted margarine over the crackers.
- Bake for an additional 25 to 30 minutes at 350°F or until lightly browned.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in the cream of chicken soup and sour cream mixture for a few hours before baking. You can substitute the Ritz crackers with crushed cornflakes or panko breadcrumbs for a different texture. If you prefer a lighter version, use Greek yogurt in place of sour cream. Be sure to check the internal temperature of the chicken; it should reach 165°F.
Serving Suggestions
Serve this baked chicken alongside steamed vegetables or a fresh salad for a balanced meal. It pairs beautifully with Cecilia'S Potato Casserole for a comforting family dinner. For a complete spread, consider adding garlic bread or roasted potatoes. This dish also works well as a filling in wraps or sandwiches the next day.
Storage & Reheating
Store any leftover baked chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for 15-20 minutes until heated through. Cover with foil to prevent drying out. You can also microwave individual portions for a quick meal, but the oven method will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Good Baked Chicken contains roughly 419 calories, with 21g protein, 21g carbohydrates, and 28g fat. It is an excellent source of protein (41% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 897mg per serving (39% 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 breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them first for even cooking. If you use frozen chicken, increase the baking time to ensure the meat is cooked through. Always check the internal temperature to confirm doneness.
What can I use instead of cream of chicken soup?
If you need a substitute, you can make a homemade version using a roux of flour and butter, mixed with chicken broth and seasonings. Alternatively, you can use cream of mushroom soup or vegetable broth for a different flavor profile.
How can I make this recipe spicy?
To add heat, incorporate diced jalapeños or a splash of hot sauce into the cream of chicken and sour cream mixture. You can also sprinkle crushed red pepper flakes over the chicken before baking for an extra kick.
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).