This cream of chicken breast recipe uses six easy ingredients to make a delicious flavorful meal.
Cream of chicken soup and chicken breasts are baked in the oven with onions and green beans. The result is a creamy sauce similar to gravy that tastes perfect served with mashed potatoes or pasta.
Cream of Chicken Soup With Chicken Breasts
- Cream of chicken soup makes this recipe easy peasy! Just mix, dump and bake. We added some sauteed onion and garlic for more flavor.
- Baking the chicken in a creamy sauce helps to keep the chicken breast meat moist and tender.
- Ingredients are inexpensive! Canned soup, canned beans, onion, and potatoes cost us $6. We purchased our chicken breasts on sale so that also helped to save money.
- Adding mashed potatoes or pasta will really fill you up! The creamy sauce tastes similar to gravy and is perfect with either of these side dishes.
- For more easy chicken recipes try our
Need more cheap meal inspiration? Try our 109 Cheap Easy Meal Ideas which are simple, perfect for busy nights, and budget-friendly.
Recipe Ingredients
Just six simple ingredients are all you need for this recipe. You can also serve with optional mashed potatoes, but that's not required. Here's an overview of what you'll need:
CHICKEN: Four small boneless, skinless chicken breasts are needed for the recipe. If the chicken is too thick, you can slice in half. Smaller chicken breasts will bake faster.
VEGETABLES: Chopped yellow onion and minced garlic are sauteed in a frying pan. These are added on top of the chicken, along with canned green beans.
BASE: This sauce couldn't be easier to make. Two cans of condensed cream of chicken soup are mixed with milk.
MASHED POTATOES: We used 3 medium russet potatoes and a bit of milk to make creamy mashed potatoes. Potatoes are optional for the recipe, but they really taste good together!
How To Make Cream of Chicken Breasts
- Cook the onion and garlic in a frying pan over medium-high heat with a bit of cooking oil.
- Add chicken to a baking dish and season with salt and pepper. Pour the onions over top.
- Mix the cream of chicken soup and milk together then pour on top of the chicken.
- Cover with foil, then bake until chicken is fully cooked. In the last 10 minutes, remove the foil and stir in the green beans.
- Serve with mashed potatoes, pasta or rice for a filling meal.
Leftover cream of chicken breasts can be stored in an airtight container in the fridge for up to 3-4 days. This recipe can be reheated in the microwave or back in the oven (covered with foil) until heated through.
Recipe Tips
- Swap chicken breasts with any other chicken cut. Boneless skinless chicken thighs or chicken drumsticks will also work.
- This recipe tastes great when served with mashed potatoes. You could also serve with mashed sweet potatoes, on top of pasta, with quinoa or rice.
- The best way to tell if the chicken is done is with a meat thermometer. Poke it through the center of the chicken breast to read the temperature. Once it reaches 165°F internally, it's cooked.
More Chicken Breast Recipes
- Baked Orange Chicken Breast are baked in the oven with orange zest, honey and spices.
- Ranch Chicken Breasts are first brined (for juiciness) and then coated in ranch dressing.
- Baked Salsa Mozzarella Chicken is one of our favorite healthy recipes! My husband says this tastes like pizza.
- Everything Bagel Chicken Breasts have lots of flavor from the seasoning.
- Pineapple Chicken with Rice with sweet and sour sauce is another family favorite.
Ingredients
- 1 cup chopped yellow onion - about ¼ of a medium onion
- 3 garlic cloves, minced - or ½ tsp garlic powder
- 4 small chicken breasts
- ½ tsp salt
- ¼ tsp ground black pepper
- 21 oz cream of chicken soup - 2 cans
- 1 cup milk
- 14.5 oz canned green beans - drained
Side of Potatoes:
- 3 medium russet potaotes - peeled and chopped
- 2-3 Tbsp milk
Instructions
- Preheat the oven to 400°F.
- Add a bit of cooking oil to a frying pan over medium-high heat. Add in the chopped yellow onion. Cook until onion turns translucent, about 1-2 minutes.
- Spray a baking dish with a bit of cooking oil. Add in the chicken breasts. If chicken is too thick, you can slice in half. Season the chicken with salt and pepper. Pour the cooked garlic and onion over top.
- Add two cans of cream of chicken soup to a large bowl along with the milk. Stir together.
- Pour the chicken soup overtop of the chicken breasts. Cover the dish with aluminum foil. Bake for 40-50 minutes, or until the juices run clear, chicken is no longer pink, and reaches an internal temperature of 165°F
- In the last 10 minutes of baking, remove the foil and stir in the drained canned green beans. Bake uncovered for the last 10 minutes.
- Optional Step: While the chicken is baking, peel and chop russet potatoes. Add them to a pot and cover with enough water. Bring to a boil, then reduce to let simmer until potatoes are tender when poked with a fork.Drain the potatoes through a strainer. Add them back to the pot with a splash of milk. Mash with an electric mixer or hand masher until potatoes are smooth and creamy.
- Add potatoes to serving plates. Slice the chicken into strips and place on top along with green beans. Drizzle the cream of chicken sauce over everything. Serve and enjoy!
Notes
- Swap chicken breasts with any other chicken cut. Boneless skinless chicken thighs or chicken drumsticks will also work.
- This recipe tastes great when served with mashed potatoes. You could also serve with mashed sweet potatoes, on top of pasta, with quinoa or rice.
- The best way to tell if the chicken is done is with a meat thermometer. Poke it through the center of the chicken breast to read the temperature. Once it reaches 165°F internally, it's cooked.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Barb says
Can I use 1 can of cream of chicken soup
Andi says
You could but there will be less sauce and perhaps less flavor. You may need to add a bit more milk in replacement.
Angela says
Hi, I was wondering if I could use I use a plant base milk for the recipe? This recipe looks so good.
Andi says
It should be okay. There is also milk in the cream of chicken soup though just in case you were wanting this recipe to be dairy free.