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Baked Chicken With Cream Of Mushroom Soup And Vegetables in white rectangle dish

Baked Chicken With Cream Of Mushroom Soup And Vegetables

This recipe is not only delicious but also incredibly nutritious, making it perfect for everyone—whether you're a vegetarian or a chicken lover. Packed with plenty of fresh vegetables and tender chicken, this dish strikes the perfect balance between health and flavor. Two unique and flavorful ingredients set this soup recipe apart: onion soup mix and cream of mushroom soup. For the vegetables, I use a mix of broccoli, carrots, onions, and baby potatoes.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course dinner,, Main Course
Cuisine American
Servings 4

Ingredients
  

For the Chicken and Sauce:

  • 4 boneless skinless chicken breasts (or thighs for more flavor)
  • 1 can 10.5 oz cream of mushroom soup (regular or low-sodium)
  • 1/2 cup milk or chicken broth to thin the soup
  • 1 packet 1 oz onion soup mix (adds extra flavor)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika optional, for a hint of smokiness
  • Salt and pepper to taste

For the Vegetables:

  • 2 cups baby potatoes halved or quartered, or substitute with diced regular potatoes
  • 1 cup baby carrots
  • 1 cup broccoli florets optional, for baked chicken with cream of mushroom soup and broccoli
  • 1 medium onion sliced

Optional Garnish:

  • 2 tbsp fresh parsley chopped, for serving

Instructions
 

  • Preheat your oven to 375°F (190°C) for even baking.
  • In a medium mixing bowl, whisk together the cream of mushroom soup, milk or chicken broth, onion soup mix, garlic powder, smoked paprika, salt, and pepper. Set aside.
  • Grease a 9x13-inch baking dish with cooking spray.
  • Arrange the chicken breasts in the dish, spacing them evenly.
  • Scatter the baby potatoes, carrots, and onions (and broccoli, if using) around the chicken.
  • Pour the prepared cream of mushroom soup mixture over the chicken and vegetables, ensuring everything is well-coated.
  • Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender. The sauce should be bubbly, and the top slightly browned.

Notes

  • For extra crispy chicken, sear the chicken breasts in a skillet for 2-3 minutes on each side before baking.
  • Always taste and adjust seasoning to your preference before pouring the sauce.
  • If you prefer a thicker sauce, reduce the liquid slightly or stir in 1 tbsp of flour or cornstarch before baking.
Keyword Baked Chicken With Cream Of Mushroom Soup, Baked chicken with vegetables, cream of mushroom soup chicken