Quick Baked Chicken with Cream of Chicken Soup

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Recipe Image
Image: eatinspired.com / All Rights reserved
A family-friendly dinner solution that combines tender chicken breasts with creamy, savory soup for a meal that’s ready in under an hour. Growing up, my mom would make this comforting dish on busy weeknights when time was tight but we still wanted something warm and satisfying. The beauty of this recipe lies in its simplicity – just a few pantry staples and minimal prep work create a crowd-pleasing main course that pairs perfectly with rice or mashed potatoes. Whether you’re feeding hungry kids after soccer practice or hosting an informal dinner with friends, this no-fuss chicken dish delivers reliable results every time.

Ingredient List

  • 3.5 oz mozzarella cheese, shredded
  • 14 oz cream of chicken soup
  • 2 tbsp olive oil
  • 2 pieces chicken breast, cut lengthwise
  • 5.3 oz broccoli florets
  • 1 tbsp dried mixed herbs
  • 1 tbsp smoked paprika
  • 0.35 oz fresh parsley, diced (optional)
Preparation Time 15-20 minutes
Cooking Time 35-40 minutes
Total Time 50-60 minutes
Level of Difficulty Easy

Step-by-Step Instructions

  1. Preheat oven to 190°C (375°F). Slice chicken breasts in half lengthways to create 4 thinner pieces. Coat the base of a casserole dish with 1 tablespoon vegetable oil.
  2. Place sliced chicken in the oiled dish and arrange broccoli florets evenly around it.
  3. Season with paprika, mixed herbs, salt, and pepper. Pour Cream of Chicken Soup over the ingredients. Optional: add 50ml chicken stock for a thinner sauce.
  4. Cover with grated cheese, then seal with kitchen foil. Bake for 20 minutes.
  5. Remove foil and bake for additional 15 minutes until cheese is melted and bubbly.
  6. Remove from oven and let cool briefly. Garnish with parsley if desired before serving.

Recipe Image
Image: eatinspired.com / All Rights reserved

Recipe Image
Image: eatinspired.com / All Rights reserved

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