I forgot that I had bought a few packs of chicken breasts, so before they would expire, I decided to make my super easy chicken bake recipe. This recipe is so easy and uses simple ingredients such as canned cream of mushroom soup but actually tastes like you’ve spent hours prepping & cooking, so I thought I’d share it with you!
This cream of mushroom soup chicken bake takes only about 5 minutes to prep and is ready for you to enjoy in about 30 minutes! It’s the perfect meal for those busy days.
I usually prefer to make things from scratch, but sometimes there is a need for these simplified recipes too! We all know that shortcuts can be a lifesaver especially during the holiday season and this is one easy casserole that is going to be on repeat, it is at my house!
This the kind of recipe that really pleases everyone, even those picky eaters. This baked cream of mushroom chicken recipe is also low carb, it’s a fast, hearty family meal that everyone is going to love. Give my recipe a try, you won’t be disappointed.
INGREDIENTS:
4 large chicken breasts cut in half lengthwise
1/2 teaspoon of garlic powder optional
1/2 teaspoon of dried Italian seasoning
Fresh ground pepper to taste
1 can of cream of mushroom soup
2 cups of shredded cheese (I use a mix of mozzarella and cheddar)
STEPS:
Preheat your oven to 375F.
Cut the chicken breasts in half lengthwise to make 8 thinner pieces.
Lay the chicken pieces side-by-side in a large casserole dish (9×13 works well) and season them with the garlic powder, Italian seasoning, and some pepper.
Spread the cream of mushroom soup over top of the seasoned chicken, making sure that each piece is coated.
Sprinkle the shredded cheese on top of each piece of chicken.
Cover the baking dish with foil and bake for 30 minutes (internal temperature of the chicken should be165F). I recommend uncovering after 30 minutes and broiling the chicken for 2 minutes to brown the cheese a bit.
Enjoy! Bon appétit!
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