Description
A comforting creamy chicken bake with mushroom soup, sour cream, and cheese, loaded with mixed vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cream of mushroom soup (canned or homemade)
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup frozen mixed vegetables (carrots, peas, and corn)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Begin by preheating your oven to 375°F (190°C). Lightly coat a baking dish with olive oil.
- Season the chicken breasts on both sides with salt, pepper, garlic powder, onion powder, and dried thyme.
- Place the seasoned chicken in the prepared baking dish, ensuring an even spread.
- Mix together the cream of mushroom soup and sour cream until well-combined.
- Stir in the frozen mixed vegetables into the soup mixture.
- Pour the creamy soup mixture over the chicken, coating it generously.
- Sprinkle the shredded cheese on top of the dish.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, until the chicken is thoroughly cooked and the cheese is golden.
- Let the dish rest for a few minutes before serving and garnish with fresh parsley if desired.
Notes
Feel free to customize the ingredient mix based on your family’s preferences and dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg