PREPARE: Firstly, preheat the oven to 425☏. Then, flatten chicken breasts if they’re more than ¾” thick by pounding with a meat tenderizer or rolling pin. You can print the recipe with or without photos. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. This section shows how to cook baked chicken breast with cream of chicken soup in the oven, with step-by-step photos and details about the technique. This is so savory and delicious and always a crowd pleaser. One of our favorite recipes is Chicken in White Wine Sauce with Mushrooms. WHAT TO MAKE NEXT: We love turning boneless skinless chicken breasts into flavorful dishes with creamy sauce. After it’s cooked, add in ¼ cup of heavy cream and whisk into the sauce. To omit the cream of chicken soup, make the recipe as planned without the cream of mushroom soup. Substitute freshly grated cheddar cheese for Parmesan cheese if you prefer. Substitute boneless skinless chicken thighs for chicken breasts. You may substitute cream of mushroom soup for cream of chicken soup. Substitute ¼ teaspoon dried basil, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon dried thyme and a pinch of onion powder for 1 teaspoon Italian seasoning. Spices: salt, Italian seasoning, paprika, black pepper.Meat Ingredients: boneless chicken breasts.Refrigerated/Frozen Ingredients: Parmesan cheese.Pantry Ingredients: olive oil, condensed cream of chicken soup, sun-dried tomatoes.See recipe card below for ingredient amounts and print the recipe. I would love for you to follow along and discover more amazing recipes.You may have all of these cream of chicken and chicken breast bake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE. If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. Allow thawing in the fridge overnight then cook according to directions. To freeze this recipe mix all ingredients together (cooked rice and chicken just like in the recipe) in an alumni casserole dish.Ĭover tightly and place in the freezer for 2-3 months. Then I add it to casseroles or soups for dinner. I use it for easy wraps or salads for lunch. Make it ahead of time and use it all week long. I love using my chicken from my all-purpose slow cooker chicken. This recipe is perfect with leftover chicken. Optional: I topped mine with fresh diced parsley for garnish Cooking Tip: Then remove it from the oven and serve and enjoy. When your casserole is ready bake for 15-20 minutes. Step three: Last all you need to fo is top the casserole with the remaining ½ cup of cheese. Seasoning: Onion Powder, Garlic Powder, Salt, and Pepper.Cream of Chicken Soup: I used 1 family style can.Chicken: that has been cooked and shredded.Bake until it is heated through and the cheese is melted. You can use my All-Purpose Slow Cooker Chicken recipe for the chicken if you would like.īasically, all you need to do is mix all your ingredients together, and then top with cheese. Just make sure you have cooked rice and cooked chicken. I love quick and easy chicken and rice recipes, so I do have a few of those on the blog. If you love a good classic dinner recipe, I think you would also like this simple chicken casserole recipe also. My kids love it just as much as me and it has quickly become a staple meal in our home. It's a recipe that my mom used to make and a favorite of mine growing up. This Chicken and Rice Casserole is a classic dinner. This is a great recipe to make and serve a large group of people or the next potluck you got to! It's creamy and cheesy and a recipe that you are going to love. This simple Chicken and Rice Casserole only take a few ingredients and it bakes in 15 minutes or less. Jump to Recipe Jump to Video Print Recipe
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |