Chicken Breast with Cream of Chicken Recipe is a simple, comforting oven dinner with tender chicken, broccoli, creamy sauce, herbs, and bubbling mozzarella. It takes about 45 minutes, uses everyday ingredients, and works especially well for busy family dinners.
When you need a dependable chicken dinner without making a sauce from scratch, this casserole is a practical choice. The cream of chicken soup coats the thin chicken portions while they bake, giving you a rich sauce with very little preparation.
Broccoli adds color and a fresh savory element, while mozzarella melts over the top and turns lightly golden during the final uncovered bake. Slicing the chicken breasts into thinner pieces is also important because it helps them cook more evenly without requiring a long time in the oven.
The whole dish comes together in one casserole pan, so cleanup stays manageable. Serve it with rice, potatoes, or another simple side to turn the creamy chicken and broccoli into a complete meal.
Chicken Breast with Cream of Chicken Ingredients
You only need a short list of familiar ingredients for this creamy baked chicken casserole.
- Chicken breasts: Two large breasts are sliced horizontally into four thinner portions so they cook evenly and stay tender.
- Cream of chicken soup: Forms the creamy sauce surrounding the chicken and vegetables as they bake.
- Broccoli florets: Fresh broccoli works well, although thawed frozen broccoli is also suitable.
- Mozzarella cheese: Melts over the casserole and creates a mild, cheesy topping that becomes lightly browned in the oven.
- Mixed dried herbs: An Italian-style herb blend gives the creamy sauce and chicken more savory flavor.
- Paprika: Adds mild warmth and seasoning without overpowering the creamy chicken sauce.
- Fresh parsley: Sprinkled over the finished casserole for a fresh finishing touch.
- Vegetable or canola oil: Keeps the chicken from sticking to the casserole dish.
- Salt and black pepper: Simple seasonings that balance the creamy soup and cheese.
- Chicken stock: Optional, but useful if you prefer a slightly thinner and more spoonable cream sauce.
How to Make This Chicken Breast with Cream of Chicken
STEP 1: Heat your oven to 375°F (190°C). Slice each large chicken breast horizontally so you have four thinner, relatively even pieces. Keeping the portions similar in thickness helps prevent one piece from becoming dry before another has finished cooking.
STEP 2: Lightly coat the bottom of an oven-safe casserole dish with the neutral oil. Arrange the chicken in a single layer and distribute the broccoli florets around the pieces rather than piling everything in the center.
STEP 3: Season the chicken and broccoli with the paprika, dried herbs, a small amount of salt, and freshly ground black pepper. Keep the salt light at this stage because prepared cream of chicken soup can already be well seasoned.
STEP 4: Spoon the cream of chicken soup across the chicken and broccoli, spreading it so the ingredients are evenly covered. If you want the finished sauce to be a little looser, mix in some or all of the optional chicken stock before baking.
STEP 5: Sprinkle the shredded mozzarella over the casserole. Try to distribute it across both the chicken and the surrounding sauce so every serving gets some melted cheese.
STEP 6: Cover the casserole dish securely with foil and bake for about 20 minutes. Covering the dish during the first part of baking traps moisture and helps the chicken cook gently in the creamy sauce.
STEP 7: Carefully remove the foil and bake for approximately 15 minutes more. The mozzarella should be melted and bubbling, and the chicken should reach a safe internal temperature of 165°F (74°C) in its thickest section.
STEP 8: Remove the casserole from the oven and allow it to stand briefly before serving. Sprinkle the chopped parsley over the top for a fresh finish, then spoon some of the creamy sauce and broccoli alongside each chicken portion.
Serving Ideas for Chicken Breast with Cream of Chicken
Because this casserole already has a rich, creamy sauce, simple sides are usually the most useful.
- Steamed rice: Rice absorbs the extra cream of chicken sauce and makes the meal especially satisfying.
- Mashed potatoes: Creamy or fluffy mashed potatoes pair naturally with the savory chicken gravy.
- Roasted or steamed vegetables: If you want additional vegetables beyond the broccoli in the casserole, carrots, green beans, or cauliflower make straightforward accompaniments.
You can also serve the chicken over egg noodles if you prefer a pasta-based dinner. Be sure to spoon plenty of the sauce from the casserole dish over the noodles.
Can I use frozen broccoli in this casserole?
Yes. Frozen broccoli works well, but thaw it completely before adding it to the baking dish. Removing excess moisture is helpful because frozen broccoli can release additional water as it cooks, which may make the cream sauce thinner than intended.
If the broccoli seems especially wet after thawing, pat it lightly with a clean kitchen towel or paper towel before arranging it around the chicken.
How do I know when the chicken breast is done?
The most reliable method is to check the thickest section of the chicken with an instant-read thermometer. The center should reach 165°F (74°C).
Because the chicken breasts are sliced into thinner portions before baking, they should cook more evenly than whole thick breasts. Still, actual cooking time can vary depending on the exact thickness of the chicken and the type of casserole dish you use.
Can I make the cream of chicken sauce thinner?
Yes. Add up to about 50 ml of chicken stock to the cream of chicken soup before baking. This creates a looser sauce that is especially useful when you plan to serve the casserole with rice, mashed potatoes, or noodles.
Start with a smaller amount if you are unsure. You can always use less stock when you prefer a thicker sauce that clings closely to the chicken.
Should I cover the chicken casserole while baking?
Covering the casserole during the first part of cooking helps retain moisture and allows the chicken to cook gently beneath the creamy soup and cheese.
Removing the foil for the final portion of baking is just as important. It allows excess moisture to escape while giving the mozzarella enough direct heat to bubble and develop a lightly golden surface.
Can I prepare this chicken casserole ahead of time?
You can assemble the chicken, broccoli, seasoning, soup, and cheese in the casserole dish several hours ahead, cover it tightly, and refrigerate it until you are ready to bake.
Because the dish will be cold when it goes into the oven, it may require a few additional minutes of baking. Always rely on the chicken’s internal temperature rather than time alone to determine when it is fully cooked.
Helpful Tips
- Cut the chicken evenly. Thin portions of similar thickness cook at roughly the same rate, reducing the chance of dry edges or undercooked centers.
- Do not over-salt the casserole. Cream of chicken soup and mozzarella already contribute seasoning, so begin with only a small pinch and adjust when serving if necessary.
- Thaw frozen broccoli first. Excess water from frozen vegetables can dilute the creamy sauce, so fully thaw and drain the florets before adding them.
Keeping Leftovers Fresh
Allow leftover chicken and broccoli to cool before transferring them to an airtight container. Refrigerate the casserole promptly and use it within about 3 to 4 days.
For reheating, place an individual portion in a microwave-safe dish and heat in short intervals until the chicken and sauce are steaming hot throughout. Adding a small splash of chicken stock before reheating can help loosen sauce that has thickened in the refrigerator.
You can also reheat larger portions in a covered baking dish in a moderate oven. Covering the casserole during reheating helps prevent the mozzarella and chicken from drying out.
Freezing is possible, although cream-based sauces can sometimes change slightly in texture after thawing. For the most consistent results, freeze cooled portions in airtight freezer-safe containers for up to about 2 months. Thaw them overnight in the refrigerator before reheating.
This chicken breast casserole is especially useful when you want a creamy dinner without spending much time at the stove. With broccoli already baked into the dish and a sauce that works naturally with rice or potatoes, it gives you a comforting main course with very little hands-on preparation.
Chicken Breast with Cream of Chicken Recipe
Ingredients
- 2 large chicken breasts sliced lengthwise into 4 thinner portions
- 1 tablespoon mixed dried herbs such as Italian seasoning
- 14.1 fl oz cream of chicken soup
- 1 tablespoon neutral vegetable or canola oil
- 1.8 oz mozzarella cheese shredded
- 5.3 oz broccoli florets fresh or frozen and thawed
- 1 tablespoon paprika
- 0.35 oz fresh parsley finely chopped
- Small pinch of salt
- Freshly ground black pepper to taste
- 50 ml chicken stock optional, for thinning the sauce
Instructions
- Preheat the oven to 190°C (375°F). Cut each chicken breast horizontally along its length to produce four thinner chicken pieces, helping them cook more quickly and evenly.
- Coat the bottom of a casserole dish or oven-safe pan with the vegetable oil. Arrange the chicken portions over the oiled surface, then position the broccoli florets evenly around the meat.
- Season the chicken and broccoli with the paprika, mixed herbs, a small pinch of salt, and a generous amount of freshly ground black pepper.
- Pour the cream of chicken soup evenly over the chicken and broccoli. For a slightly thinner sauce, stir in or pour over up to 50 ml of chicken stock.
- Scatter the shredded mozzarella across the entire casserole, covering the chicken, broccoli, and creamy sauce. Cover the dish securely with kitchen foil.
- Bake the covered casserole for 20 minutes. Remove the foil and return the dish to the oven for a further 15 minutes, or until the cheese is bubbling and lightly browned and the chicken is thoroughly cooked.
- Allow the casserole to cool briefly after removing it from the oven. Finish with the chopped fresh parsley, if desired, and serve while hot.