Growing up, my mom’s go-to dinner was always chicken breast with cream of chicken soup. It was one of those meals that showed up on our table at least twice a month, and honestly, I never got tired of it. My sister would complain about having it “again,” but I looked forward to that creamy, comforting dish every time.
Now that I’m cooking for my own family, I’ve kept this recipe in regular rotation. It’s one of those no-fuss meals that comes together quickly on busy weeknights, and the best part is that it only needs a handful of ingredients you probably already have in your pantry. Even my pickiest eater asks for seconds when this hits the table.
Why You’ll Love This Chicken and Cream Soup Bake
- Quick weeknight dinner – Ready in under an hour, this recipe is perfect for those busy evenings when you need a satisfying meal without spending hours in the kitchen.
- Budget-friendly ingredients – Using simple pantry staples and common ingredients like chicken breast and cream of chicken soup, this recipe won’t break the bank.
- Kid-approved meal – The creamy sauce and melted cheese make this dish a hit with children, while the broccoli adds a healthy touch parents will appreciate.
- Minimal prep work – With just a few ingredients and basic cooking steps, you can get this dish in the oven without any complicated techniques or fancy equipment.
Options for Substitutions
This easy chicken recipe is pretty adaptable and here’s what you can swap if needed:
- Vegetable oil: Any neutral cooking oil works here – canola, sunflower, or even olive oil are good options. Just avoid oils with strong flavors like sesame oil.
- Chicken breasts: You can use chicken thighs instead – they’re actually more forgiving and stay juicier. Just cook them for about 2-3 minutes longer per side.
- Broccoli florets: Feel free to swap with cauliflower, green beans, or asparagus. Frozen vegetables work too – just thaw and drain them well first.
- Cream of chicken soup: Cream of mushroom or cream of celery soup make good alternatives. You can also use cream of potato for a different twist.
- Mozzarella cheese: Any melting cheese works well here – try cheddar, provolone, or Swiss cheese. Just make sure it’s shredded for even melting.
- Mixed herbs: If you don’t have mixed herbs, use any combination of dried thyme, oregano, and basil. Fresh herbs work too – just double the amount.
How to Know When the Chicken Breast is Done
The most reliable way to check if your chicken is fully cooked is to use a meat thermometer – it should read 165°F (74°C) when inserted into the thickest part of the breast.
If you don’t have a thermometer, cut into the thickest part of the chicken – the meat should be completely white throughout with no pink areas.
The cream sauce should be bubbling around the edges, and the cheese on top should be melted and slightly golden.
Let the dish rest for about 5 minutes after cooking to allow the sauce to thicken and the chicken to retain its juices.
Storage Instructions
Keep Fresh: This creamy chicken dish stays good in the fridge for up to 3 days when stored in an airtight container. The sauce might thicken a bit in the fridge, but don’t worry – that’s totally normal! It’s perfect for meal prep since you can portion it out for easy lunches or dinners.
Freeze: If you want to save some for later, this dish freezes really well for up to 2 months. Just put it in a freezer-safe container once it’s completely cool. The broccoli might be a bit softer after freezing, but the flavors will still be great!
Reheat: When you’re ready to eat, warm it up in the microwave in 1-minute intervals, stirring between each, until it’s heated through. You can also reheat it on the stovetop over medium-low heat. If the sauce seems too thick, just stir in a splash of milk or chicken broth to thin it out.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 tablespoon vegetable oil
- 2 large chicken breasts, halved lengthwise
- 150g broccoli florets
- 1 tablespoon paprika
- 1 tablespoon mixed herbs
- 400g cream of chicken soup
- 50g shredded mozzarella cheese
- 10g chopped parsley (optional)
Step 1: Preheat the Oven and Prepare the Chicken
Preheat your oven to 190°C (375°F).
Slice the chicken breasts in half lengthways, creating four thinner pieces.
This allows the chicken to cook more evenly and quickly.
Step 2: Arrange Ingredients in the Casserole Dish
Add one tablespoon of vegetable oil into the base of your casserole dish or oven-proof pan to prevent sticking.
Place the chicken pieces on top of the oiled base.
Distribute the broccoli florets around the chicken pieces in the dish.
Step 3: Season and Add Soup
Sprinkle paprika and mixed herbs over the chicken and broccoli.
Season with a small pinch of salt and a generous grind of black pepper.
Pour your canned Cream of Chicken Soup over the chicken and broccoli, optionally adding 50ml of chicken stock if you want to loosen up the sauce.
Step 4: Add Cheese and Bake
Sprinkle your preferred cheese all over the chicken, broccoli, and Cream of Chicken Soup for added flavor and creaminess.
Cover the dish with kitchen foil to help the ingredients cook thoroughly.
Bake in the preheated oven for 20 minutes covered, then remove the foil and continue baking for an additional 15 minutes to allow the cheese to brown and become bubbly.
Step 5: Serve
Remove the casserole dish from the oven and let it cool slightly before serving.
Optionally, sprinkle some fresh parsley over the top for extra color and flavor.
Serve hot and enjoy your delicious, cheesy chicken and broccoli bake!