Quick Creamed Chicken Breasts
Creamy, comforting chicken breasts baked with mushroom soup and sour cream, perfect for a quick family dinner with a rich flavor profile and easy preparation.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Place 6 boned chicken breasts in a shallow baking dish.
- Combine 1 cup canned cream of mushroom soup, 1 cup cultured sour cream, and 1/2 cup chopped mushrooms.
- Pour the mixture over the chicken breasts.
- Sprinkle with paprika.
- Bake uncovered for about 1 hour until cooked through.
Tips & Substitutions
For a lighter version, substitute low-fat sour cream and use a homemade mushroom sauce instead of canned soup. Fresh herbs like thyme can enhance the flavor profile. If you don’t have sour cream, Greek yogurt works well as a substitute. Ensure the chicken is evenly coated with the sauce for the best flavor and moisture retention during baking.
Serving Suggestions
This dish pairs beautifully with steamed rice or mashed potatoes to soak up the creamy sauce. A side of sautéed green beans or a simple salad can add freshness and balance to the meal. For a heartier option, consider serving with crusty bread for dipping. Browse more American recipes for additional ideas.
Storage & Reheating
Store leftover creamed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish covered with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 20 minutes. Alternatively, microwave in short intervals, stirring occasionally, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Creamed Chicken Breasts contains roughly 171 calories, with 13g protein, 19g carbohydrates, and 5g fat. It is an excellent source of vitamin D (27% of the Daily Value) and protein (25% of the Daily Value), and a good source of vitamin A and calcium.
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 they're still slightly frozen, you may need to increase the baking time to ensure they are cooked through. Always check the internal temperature to be 165°F (75°C).
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can make a quick homemade version using sautéed mushrooms, butter, flour, and broth, then blending it until smooth. Alternatively, any creamy soup, like cream of chicken, can work in its place.
How do I know when the chicken is fully cooked?
The best way to check if the chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (75°C). Additionally, the juices should run clear when the chicken is pierced. If they are still pink, return to the oven for additional cooking.
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).