Creamy Baked Chicken with Vegetables
Chicken breasts baked in cream of chicken soup with mixed vegetables and green beans. Ready in under 30 minutes with just three ingredients.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
comfortamericanchickentendercreamyweeknightmain-dishdinner
Ingredients
- 4 pieces (about 1.5 lbs) chicken breasts, boneless and skinless
- 1 can (10.5 oz) cream of chicken soup
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 375°F.
- 2
Pat chicken breasts dry with paper towels, then season all over with black pepper and a pinch of salt.
- 3
Spread cream of chicken soup in a 9×13-inch baking dish, then nestle chicken breasts into the soup.
- 4
Bake uncovered for 20 minutes, until chicken registers 165°F at the thickest part.
- 5
Serve chicken with the creamy sauce spooned over top, alongside warm mixed vegetables and green beans.
Tools you’ll need
- 9×13-inch baking dish
- paper towels
- instant-read thermometer
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