As a working mom, there are many times when my desire to make my family delicious, homemade meals every night and my energy to do so after working all day are in startling contrast. I always have the ingredients to make a few “pantry” meals on these occasions – where many of the ingredients are things that I keep on hand in the pantry or freezer – so that I can whip them together with little effort. Such items include spaghetti and tacos… and this creamy baked chicken.
I love this dish because it’s warm and creamy (as the name would lead you to believe), but also flavorful and hearty – perfect for a winter dinner. I know that there are some anti-cream of anything soup arguments (and I do have a recipe for my homemade version here) but i have found a few versions that I don’t mind and keep on hand for recipes like this. My grandmother used to make a similar dish to this when I was growing up, but with no veggies or sour cream. I have adjusted it over time to suit our tastes.
The beauty of this recipe is that all you really need to do is mix everything together, pour it over your chicken, and bake!
I like to use mushrooms and peppers in my dish because I love the flavors they impart, and we usually always have some on hand – whether frozen or fresh – but you can really try substituting anything you have on hand.
So simple, right? I use a lot of chicken tenderloins because I personally don’t like huge chicken breasts (it’s a weird quirk of mine) and it’s just easier to buy them this way. Also, it makes portion control so much easier – as some chicken breasts are massive and far more than one serving (except for my husband. He can EAT).
I usually cook some rice in the rice cooker, and quickly steam a green veggie or make a salad while the chicken is baking. The hour the chicken takes is perfect to make sure homework is completed and required reading is finished. Usually, I even can sneak in a few chapters of my latest book while we are waiting on dinner.
Then, dinner is served!
- 2 lbs boneless, skinless chicken breasts
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup chopped mushrooms
- 1/2 cup sliced bell peppers
- 1/4 tsp dill
- 1/2 tsp minced onion
- 1/4 cup white wine
- ground pepper
- 1/4 tsp nutmeg
- Preheat the oven to 350 degrees.
- Put chicken in the bottom of a 9 x 13 casserole dish.
- Mix together the rest of the ingredients and pour over chicken.
- Sprinkle the top with paprika and dill, if desired.
- Bake at 350 degrees for one hour.
- Serve over rice or egg noodles.
- Taste your creamy topping before you pour over - depending on your soups you may need to add salt.