Creamy Baked Chicken
I love having a baked chicken recipe that I can count on when I’m up against the clock. It’s simple to put together and I don’t need any special ingredients. It’s pretty much stuff I normally have on hand. I have to say, there are more times than I’d like to admit, but weekdays can often get out of hand around here. I have kids involved in multiple sports as well as a variety of other after-school activities; finding something healthy to cook that doesn’t require a lot of time might seem out of the question. Fortunately, I can get this yummy Creamy Baked Chicken in the oven in a matter of minutes, then it’s off to take care of whatever else is going on. At least we all sit down to a nice hot, home cooked meal. Definitely a plus!
| Servings |
|
- 3-4 boneless, skinless chicken thighs or breasts
- 1 10-3/4 oz can condensed cream of chicken soup, undiluted
- 1/2 cup water
- 1/2 cup sour cream
- salt and pepper, to taste
- 1 cup button mushrooms, quartered optional
Ingredients
|
|
- Place the chicken in a greased 9" x 13" baking dish.
- In a bowl, combine the condensed cream of chicken soup with the water, sour cream, salt and pepper. Stir in mushrooms, if using. Spoon mixture over the chicken.
- Bake, uncovered, at 350°, for 1 hour or until the chicken juices run clear. Depending on the size, chicken thighs might take a little less time and chicken breasts could take a bit more. Chicken should be cooked to an internal temperature of 165° F.
Consuming undercooked chicken can result in food-borne illnesses. Of course, overcooking means you'll be left with try chicken, which is never pleasant. The best way to make sure that your chicken is done perfectly is to use an instant read thermometer.
