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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Creamy Chicken Bake Recipe

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This recipe for Creamy Chicken Bake is from Oseth & Anderson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One whole onion, roughly chopped
2-3 large carrots, in thick slices
1 cup chopped celery
2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
1 can Cream of Celery Soup
1 can Cream of Chicken Soup
1 Cup Sour Cream
1/2 Cup Water
1/2 teaspoon Onion Powder
1 teaspoon Chives (chopped)
Few dashes of Paprika
Salt and Pepper to taste
Directions:
Directions:
Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9x13 baking dish or similar size.

Place vegetables in bottom of baking dish.

Place chicken breasts, over vegetables, in baking dish in a single layer - lightly salt and pepper.

In a medium size bowl mix soups, sour cream, onion powder, chives and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika.

Bake on middle rack, uncovered, for approximately 1 hour, until chicken breast is cooked thoroughly and internal temperature reaches 170 degrees f. Cooking time will vary depending on size of breasts. *The best way to make sure the chicken is ready is checking the internal temperature.

When ready, serve with your favorite veggie, like broccoli or green beans and a side of rice or noodles. Be sure to top your rice or noodles with the creamy sauce. Enjoy!


Add additional chives on top after baking - so good!
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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