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Tasty 2-Step Chicken Bake

  • prep time: 5 min
  • total time: 30 min
  • serves: 4 people
  • calories: 236 1 serving
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Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
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Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
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Instructions
Step 1

Heat the oven to 400°F.   While the oven is heating, season the chicken with salt and pepper.  Place the chicken into an 8x8x2-inch baking dish.  Spread the soup over the chicken.  Cover the baking dish.

Step 2

Bake for 25 minutes or until the chicken is done.

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If you haven't made this Tasty 2-Step Chicken Bake before, you should know, you will be making this a lot.  It is hands-down one of the easiest, most versatile and foolproof recipes for chicken ever.  Here's what you need to do- place the chicken into a baking dish- spread the soup on top.  Cover and bake.  2 ingredients and 2 steps for moist, tender chicken in a creamy gravy.  And you can customize Tasty 2-Step Chicken Bake to use whatever you have on hand- it will work with different condensed cream soups or see the tips below for more ideas!

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Guided Cooking

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup

Instructions

  • Tips

    • Try Italian-Style Chicken!  Stir 1 teaspoon Italian seasoning into the soup before topping the chicken.  Bake as shown above.  Before serving, top with 1/2 cup chopped tomato and 2 tablespoons chopped fresh basil.
    • Try Baked Dijon Chicken!  Stir 1 tablespoon Dijon-style mustard into the soup before topping the chicken.  Bake as shown above.
    • You can also make this on the stovetop!  Brown the chicken in 1 tablespoon vegetable oil in a skillet.  Stir in the soup and 1/2 cup water.  Cover and cook for 5 minutes or until the chicken is done.

  • Step 1

    Heat the oven to 400°F.   While the oven is heating, season the chicken with salt and pepper.  Place the chicken into an 8x8x2-inch baking dish.  Spread the soup over the chicken.  Cover the baking dish.

  • Step 2

    Bake for 25 minutes or until the chicken is done.

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Calories 212
Total Fat 5 g
Sat. Fat 1 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 529 mg
Total Carb 5 g
Dietary Fiber 0 g
Sugar 1 g
Protein 34 g
Vitamin D 0 %DV
Calcium 2 %DV
Iron 6 %DV
Potassium 6 %DV
Calories 236
Total Fat 8 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 596 mg
Total Carb 5 g
Dietary Fiber 0 g
Sugar 1 g
Protein 34 g
Vitamin D 0 %DV
Calcium 2 %DV
Iron 7 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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