Baked Chicken With Cream Of Chicken

2

I never had a Baked Chicken With Cream of Chicken before coming to Paris. It’s really delicious and looks really good on the table with peas and rice. I also like the way it stick together when you cut it, like french fries or Fettuccine Alfredo. The kids love this dish too!

Grandma’s Chicken Casserole

Grandma’s Chicken Casserole

Watch Video

  • Prep10 Min
  • Total45 Min
  • Servings8

When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.

Ingredients

  • 3cups chopped cooked chicken
  • 2cans (10.5 oz each) condensed cream of chicken soup
  • 2cups shredded Cheddar cheese (8 oz)
  • 3cups Progresso™ plain panko crispy bread crumbs
  • 6tablespoons butter, melted

Steps

  • 1Heat oven to 350°F.
  • 2Place chicken evenly in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
  • 3In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

  • tip 1Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.
  • tip 2Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.
  • tip 3Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

Nutrition

520 Calories, 29g Total Fat, 27g Protein, 37g Total Carbohydrate, 2g Sugars

Chicken Baked in Garlic Parmesan Cream Sauce

One-pan creamy chicken thighs baked in garlic parmesan cream sauce are tender and juicy on the inside, and crispy on the outside. This delicious dish makes a perfect dinner in under 45 minutes with minimum prep and clean-up!

Winner winner chicken dinner. This is what dinner is all about. Roasted chicken in a creamy garlic parmesan sauce. Yes, please!

Now, this is not one of my fitness recipes, but it’s only 451 calories per serving so this recipe is great for cheat night and I promise it’s worth every bite!

This chicken baked in garlic parmesan cream sauce is the ultimate baked chicken dinner. It’s an easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. It can be made with thighs or breasts for the white meat lovers. 

Because this dish is a “one skillet” meal, it’s very easy to prepare and cook. It all begins with browning your favorite cut of chicken in a few tablespoons of butter until golden brown.

Then the chicken is removed from the pan and more butter is added along with a ton of garlic then some flour, chicken broth, parmesan, and heavy cream and thus the garlic parmesan cream sauce is born <3

Everything is then mixed together until bubbly which gives you the most fragrant, most delicious garlic cream sauce ever. At this point, the chicken is tossed baked into this yummy sauce, and baked to perfection. 

One pan Baked Chicken with Garlic Parmesan Cream Sauce

One-pan chicken thighs baked in garlic parmesan cream sauce is tender and juicy on the inside, and crispy on the outside. This delicious dish makes a perfect dinner in under 45 minutes with minimum prep and clean-up!

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6

Calories: 451kcal

Ingredients

  • 2 lbs bone-in chicken thighs 6-8 pieces
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

For the Garlic Parmesan Cream Sauce

  • 2 tablespoons unsalted butter
  • 5 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth or water
  • 1/4 cup freshly grated Parmesan
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 375 degrees F.
  • Season chicken with Italian seasoning, salt & pepper. Melt 2 tablespoons butter in a large skillet over medium – high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; remove chicken from skillet and set aside. Prep cream sauce in the same skillet.

To make the garlic parmesan cream sauce:

  • Melt 2 tablespoons butter in the same skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add italian seasoning and flour. Whisk lightly browned, about 1 minute. Whisk in chicken broth until fully incorporated with flour. Gradually whisk in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.
  • Return chicken into the skillet, on-top of the parmesan cream sauce. Bake in pre-heated oven for 30-35 minutes or until chicken is cooked through and skin is crispy.Garnish with fresh herbs or parmesan cheese. Serve with rice, veggies, or a salad. Enjoy!

Video

Notes

Chicken breasts can also be used in the recipe by reducing the baking time in half.To make the dish healthier, use half & half instead of heavy cream.

Crisp & Creamy Baked Chicken Recipe

35 Min(s)

15 Min(s) Prep

20 Min(s) Cook

Bring worlds of deliciousness together with our Crisp & Creamy Baked Chicken Recipe. This baked chicken recipe is a tasty, cheesy delight to behold.

What You Need

Select All

4 Servings

4 small boneless skinless chicken breasts (1 lb.)

6 Tbsp. (about 1/2 of pkt.) SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix

1 cup long-grain white rice, uncooked

2/3 cup (about 1/2 of 10-3/4-oz. can) condensed cream of celery soup

1/4 cup milk

1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIAADD TO CART

ADD TO SHOPPING LIST

Let’s Make It

1

Heat oven to 400°F.

2

Coat chicken with coating mix as directed on package; place in 13×9-inch baking dish sprayed with cooking spray. Discard any remaining coating mix.

3

Bake 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package, omitting salt.

4

Mix soup and milk until blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is hot and bubbly. Serve with rice.

Kitchen Tips

Tip 1

Storage Know-How

Place leftover condensed soup in covered container and refrigerate up to 2 days. To prepare as soup, heat as directed on label, using 2/3 cup water or milk.

Tip 2

How to Store Leftover Coating Mix

Place remaining coating mix in packet in small resealable plastic bag; store in original box along with the unused shaker bag. Use as directed on package using only half the amount of chicken.

Tip 3

Serving Suggestion

Serve with hot steamed carrots.

Tip 4

Variation

Prepare with long-grain brown rice, reduced-sodium condensed cream of celery soup and KRAFT 2% Milk Shredded Cheddar Cheese.

Nutrition

Calories

490

% Daily Value*

Total Fat 15g

19%

Saturated Fat 7g

35%

Trans Fat 0g

Cholesterol 100mg

33%

Sodium 840mg

37%

Total Carbohydrates 52g

19%

Dietary Fiber 1g

4%

Sugars 2g

4%

Protein 36g

72%

Vitamin A

8%

Vitamin C

0%

Calcium

6%

Iron

20%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

4 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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