In this post, we will make a recipe chicken with cream of chicken soup. This recipe is very simple and easy to cook. It took only 15 minutes to make this recipe. This recipe is perfect for a chilly evening alone. Now that you are all by yourself and maybe in a new apartment things can get kind of lonely sometimes.
A couple of recipes I want to share with you this week are chicken with cream of chicken soup and how to bake chicken breast to shred. The reason for this is that these two items are my favorites and it’s always so much fun for me to prepare a recipe that I have never tried before. Find out the health benefits of eating chicken below.
There are lots of ways to bake chicken breasts in order for you to get lots of various things. You can make shredded chicken, mash them, use them in a salad and even make a broth. But one way that many people might not think about is baking them with sauce so you can get sweet baked chicken breasts.
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Cream of Chicken Soup
Cream of chicken soup and a good book is the perfect recipe for a rainy day. Homemade cream of chicken soup is a lighter version of the bottled version served in most American homes. It’s simple to make, but you have to cook it long enough to reduce the broth and concentrate the flavors.
There really is nothing like it. It’s great for curing what ails you and just makes you feel good all over. As far as I know, cream of chicken soup has no other uses— but it does have other ingredients that I thought would add to this article.
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 4 to 6 first-course servings
Ingredients
- 1/2 cup unsalted butter
- 1 medium Spanish onion, chopped
- 2 stalks celery (with leaves), chopped
- 3 medium carrots, chopped
- 1/2 cup plus 1 tablespoon flour
- 7 cups chicken broth, homemade or low-sodium canned
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 3/4 cups cooked, diced chicken
- 1/2 cup heavy cream
- 2 1/2 teaspoons dry sherry
- 1 tablespoon kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
Directions
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring it to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring it to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
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Cheesy Chicken and Rice Casserole
This one-dish wonder features moist, tender chicken breasts covered with melted cheddar cheese, sitting on a bed of creamy rice and vegetables – it just doesn’t get any better!
Yield: 4 servings
Preparation Time: 15 min; Bake: 50 min; Stand: 10 min
Ingredients
| 1 | can | (10 3/4 oz) Campbell’s® Condensed Cream of Chicken Soup* |
| 1 1/3 | cups | water |
| 3/4 | cup | uncooked regular long-grain white rice |
| 1/2 | teaspoon | onion powder |
| 1/4 | teaspoon | ground black pepper |
| 2 | cups | frozen mixed vegetables |
| 1 1/4 | pounds | boneless skinless chicken breast halves |
| 1/2 | cup | (2 ounces) shredded cheddar cheese |
Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 385 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10g | |
| Saturated Fat: | 5g | |
| Cholesterol: | 91mg | |
| Sodium: | 447mg | |
| Total Carbohydrates: | 37g | |
| Dietary Fiber: | 2g | |
| Protein: | 35g |
Using Campbell’s® Condensed Healthy Request® Cream of Chicken Soup. Vitamin A 25%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Heat the oven to 375 degrees F
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 7 x 2- inch baking dish.
Top the rice mixture with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Remove from oven.
Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
Recipe Chicken With Cream Of Chicken Soup
I love chicken and I love creamy soups. When I came across a classic recipe for chicken with cream of chicken soup, it was a must-make. I just had to try it out and see how it tastes. If you have the ingredients on hand, it takes only half an hour to prepare this dish so it is a great option when you are in the mood for something warm, hearty, and comforting.
While your cream of chicken soup recipe with chicken breast is OK from time to time, with a few tweaks here and there you can make a tasty and healthier version of the classic dish.
Baked chicken with cream of chicken soup is almost too easy not to have in your personal recipe book for an easy home-cooked meal. But the canned soup most often used for the recipe adds a lot of extra fat and sodium to your healthy chicken.
While your cream of chicken soup recipe with chicken breast is OK from time to time, with a few tweaks here and there you can make a tasty and healthier version of the classic dish.
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WHY THIS CHICKEN RECIPE IS SO GOOD
- Creamy good: this chicken breast recipe with mushroom sauce is so delightfully good and flavorful. Tender and juicy chicken breast with each bite.
- Healthy: we skipped the heavy cream and high-fat milk products and used light (or fat-free) cream cheese to make the creamy garlic sauce.
- Quick and easy: It is so easy to make this creamy chicken recipe. It will take no longer than 30 minutes from start to finish. Perfect for those busy weeknights.
Tip
Baking chicken and cream of chicken soup is a super easy dinner meal. Simply place your chicken in an oven-safe baking dish, cover it with your soup and bake in a preheated 375-degree Fahrenheit oven for 25 minutes, or until your meat thermometer indicates the chicken meat has reached 165 degrees Fahrenheit.
The Creamy Classic
Based on data from the USDA, on average Americans eat more than 64 pounds of chicken per person a year. If you’re eating chicken on a regular basis, you may always be searching for new and innovative ways to prepare healthy protein.
But sometimes nothing beats a classic recipe like baked chicken with cream of chicken soup. Campbell’s Kitchen features a version of the recipe using the cream of mushroom soup, which inspired this simple recipe.
Ingredients:
- 1 1/4 pounds of skinless, boneless chicken breasts
- 1 can (10.5 ounces) of condensed cream of chicken soup
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Place chicken in a 2-quart baking dish.
- Cover chicken with soup and cover the dish with aluminum foil.
- Bake in the oven for 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Serves 4.
Cream of Mushroom Chicken Casserole
If you’re searching for a chicken recipe that feels more like a complete meal, then the cream of mushroom chicken casserole may be the way to go. This casserole dish combines chicken, rice and cream of mushroom soup to create this one-dish meal. All you have to add are the veggies.
This recipe is also inspired by a cream of mushroom chicken and rice recipe featured on Campbell’s Kitchen and takes about an hour from prep to table.
Ingredients:
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup water
- 3/4 cup uncooked long-grain rice
- 1/4 teaspoon of pepper
- 1 1/4 pounds of skinless, boneless chicken breasts
Directions:
- Preheat oven to 375 degrees Fahrenheit.
- Combine the soup, water, rice and pepper in a 11x8x2-inch baking dish.
- Place chicken over soup and cover the dish with aluminum foil.
- Bake in the oven for 45 minutes, or until the chicken has cooked to an internal temperature of 165 degrees Fahrenheit and rice is tender.
- Let stand for 10 minutes before serving.
Serves 4
Healthier Baked Chicken Dish
Baked chicken with cream of chicken soup is a simple and tasty meal. But the canned soup used to create the creamy flavor is high in calories, fat and sodium. According to the USDA database, one can of condensed cream chicken soup has 274 calories, 18 grams of total fat and 2,140 milligrams of sodium.
The Dietary Guidelines for Americans recommends limiting daily sodium intake to 2,300 milligrams a day. That one can of soup contains almost your entire daily limit, so you’d get a quarter of your daily sodium in just one serving of the chicken dish. Getting too much sodium in your diet increases your risk of high blood pressure and stroke. Cream of mushroom soup has slightly less sodium, with 1,834 milligrams per can, but it’s still excessive.
Instead of a cream of chicken soup recipe with chicken breast, create a healthy mushroom gravy by sauteeing sliced button mushrooms in oil over medium heat until soft, then add low-sodium chicken broth, chopped green onions, salt and pepper and bring to a boil and remove from heat. Pour your mushroom gravy over your chicken after it’s been in the oven for 15 minutes, then bake for another 15 minutes or until your chicken has reached 165 degrees Fahrenheit.
How to Bake Chicken Breasts to Shred
There are lots of ways to bake chicken breasts in order for you to get lots of various things. You can make shredded chicken, mash them, use them in a salad and even make a broth. But one way that many people might not think about is baking them with sauce so you can get sweet baked chicken breasts.
A lot of people are confused about how to bake chicken breasts to shreds. Other than, making sure the chicken doesn’t turn into a rubbery hockey puck. It’s essential that you’re cautious of overcooking it as well as drying it out.
To bake chicken breasts for shredding, coat them with olive oil and your choice of spices.
Baked, shredded chicken can serve many diverse culinary purposes. After seasoning it with spices and combining it with other ingredients, you have a tasty food to feature in tacos, soups, casseroles and salads.
Tip
To bake chicken breasts for shredding, coat them with olive oil and your choice of spices. Bake them in a 375-degree oven for 20 to 25 minutes.
What’s the best way to shred chicken? Aside from baking it in the oven, you can cook it in a pressure cooker, or in a slow cooker. Other ways include grilling or cooking in a cast-iron skillet. Each cook likely has their own favorite method.
Baked, Shredded Chicken for Soup
On a chilly fall or winter evening, nothing is more appetizing than a hot bowl of spicy chicken tortilla soup. This shredded chicken in the oven recipe below is from Colorado State University.
Chicken Tortilla Soup
Ingredients:
- 1/4 teaspoon salt
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 green bell pepper, diced
- 1 red, orange or yellow bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, diced
- 32 ounces low sodium chicken broth
- 1 (15 oz) can of diced tomatoes with green chilies
- 3 tablespoons tomato paste
- 2 (15 oz) cans of black beans, rinsed and drained
- 4 cups water (more or less as desired)
Optional garnishes: plain yogurt, sliced avocado, chopped cilantro, crushed tortilla chips, shredded cheese
Instructions:
- Preheat the oven to 375 degrees.
- Mix the seasonings together in a bowl.
- Put the chicken breasts on a baking sheet. Coat them with 1 tablespoon of olive oil and half of the spice mixture.
- Bake the chicken for 20 to 25 minutes until the temperature reaches 165 degrees.
- Remove the chicken from the pan and shred it with two forks.
- In a soup pot, heat the other tablespoon of olive oil. Saute the peppers, onions, and garlic for five minutes. Stir in the other half of the spices and shredded chicken.
- Add the other ingredients and bring them to a boil. Reduce heat to low and simmer for 30 minutes uncovered.
- Serve soup in a bowl and add garnishes.
Nutritional Information per serving:
- Calories: 206
- Protein: 22.7 grams
- Total fat: 5.7 grams
- Total carbohydrates: 16.6 grams
- Saturated fat: 1.0 grams
- Dietary fiber: 4.7 grams
- Cholesterol: 40.4 milligrams
- Sodium: 299.1 milligram
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Shredded Chicken in a Slow Cooker
North Dakota State University provides this recipe for making shredded chicken in the slow cooker for tacos.
Slow-Cooker Shredded Salsa Chicken Tacos
Ingredients:
- 1 teaspoon cumin
- 1 16-ounce package of frozen corn
- 1 16-ounce jar of salsa
- 1 14.5-ounce can of black beans, drained and rinsed
- 4 chicken breasts, thawed
Instructions:
- Mix the first four ingredients in a bowl.
- Put the chicken breasts on the bottom of the slow cooker, and pour the mixture on top.
- Cook on high for 4 hours or on low for 6 to 7 hours until chicken reaches a temperature of 165 degrees.
- Shred and serve on warm whole wheat tortillas.
The recipe makes 15 1/2 cup servings.
Nutritional information per serving:
- 120 calories
- 1.5 grams of fat
- 13 grams carbohydrate
- 16 grams protein
- 310 milligrams sodium
While the recipe doesn’t mention toppings, you could omit the black beans and frozen corn and put shredded lettuce, chopped tomatoes and shredded cheese on top of the chicken. Add taco sauce and sour cream if desired.
Chicken Estimates for Recipes
Aside from tacos and tortilla soup, innumerable dishes call for shredded chicken. The possibilities include chicken enchilada casserole, pasta dishes, chicken gumbo, barbecue chicken sandwiches, chicken pot pie, chicken chili and chicken stir-fry.
When a recipe calls for cooked chicken, how do you know how much chicken to buy and prepare? A cup of shredded or cubed chicken is roughly one chicken breast or 5 1/2 ounces of deboned chicken, says Texas A&M Agrilife Extension.
When using a whole chicken, each pound of uncooked chicken will render 1 cup of cooked, deboned chicken. For example, a 3-pound fryer will provide approximately 3 cups of cooked chicken.
Many people will pick up a rotisserie chicken from the supermarket to save time when they plan to make a recipe that calls for cubed or shredded chicken. On average, rotisserie chickens weigh about 2 pounds. This will supply 2 cups of white meat, and 1 cup of dark meat.
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Health Benefits Of Eating Chicken
The staple food of every non-vegetarian, chicken in any form, be it stew, soup or salad is great for your health. The most common poultry in the world, chicken has been domesticated and consumed as food for thousands of years and rightly so. The health benefits of eating chicken are enormous. It is not only a rich source of a variety of essential nutrients and vitamins, it is also reputed to be one of the safest meats available, as it is least associated with any kind of side effects. We list down five more reasons you should bite into your chicken more often.
1) Natural anti-depressant
We have long found comfort in having a big plain bowl of chicken soup, haven’t we? Chicken, like turkey, is high in amino acids, particularly tryptophan, which gives us a comforting feeling. In fact, if you’re feeling depressed, eating some poultry will increase your serotonin levels (a hormone that controls depression) in your brain, enhances your mood and reduces stress, as well as help you to fall asleep.
2) High in lean protein
Chicken is one of the highest protein suppliers- and not just any protein. It’s full of lean proteins- which are the highest quality proteins and are extremely important for our body’s growth. These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles, chicken is also a great source if you’re looking for muscle build-up.
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3) Keeps bone healthy
Chicken also contains phosphorous which, along with calcium, keeps your bones healthy. In fact, it is an excellent food source for men with weak bones. It is also rich in the mineral selenium which cuts the risk of developing arthritis at later stages of life. Want to kick some butt? Simple, eat chicken!
4) Protects against cancer
Eat the bird to keep cancer at bay! Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection. One small serving of chicken can meet your niacin requirements for the entire day. The selenium in chicken is also believed to protect against cancer.
5) Boosts metabolism
Vitamin B6 encourages metabolic cellular reaction, which means eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight level. If you are starting to feel a little tired, try eating some chicken to give your body a boost of nutrients, proteins and calories that will also keep your energy levels ringing.
TIPS
- Oil: we used olive oil, you may use any other oil
- Chicken: using chicken breast would be the leanest option as far using chicken. You may use boneless chicken thighs, steaks, salmon, or shrimp.
- Cream: This mushroom chicken is made without any cream. Light cream cheese works great for this recipe. For a keto-friendly option, heavy cream or coconut milk would work great.
- Broth: Chicken or vegetable broth. If you don’t have any broth you can just use water.
- Mushroom: mushroom is the highlight of this creamy chicken skillet. Other veggie options are broccoli, green beans, spinach, and zucchini.
Nutrition Information
Calories: 433kcal (22%), Carbohydrates: 7g (2%), Protein: 32g (64%), Fat: 33g (51%), Saturated Fat: 17g (85%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 175mg (58%), Sodium: 943mg (39%), Potassium: 772mg (22%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 25% (25%), Vitamin C: 28% (28%), Calcium: 8% (8%), Iron: 10% (10%)