On busy weekdays, a quick, fuss-free chicken dinner can be a lifesaver. Your oven is a good option for preparing these meals -- while dinner cooks, you can turn your attention to steaming or microwaving some vegetables, cooking rice or pasta and setting the table, all in under 40 minutes. Be aware that commercially available cream of chicken soup is high in sodium. If your doctor has recommended that you follow a sodium-restricted diet, look for low- or no-sodium brands and avoid using salt at the table.
Remove and discard any skin from the chicken breasts. Use a sharp knife to trim off all visible fat.
Put the chicken into a baking dish in a single layer. Use a shallow, 2-quart dish for approximately 2 pounds of chicken breasts.
Cover the chicken evenly with condensed cream of chicken soup, using a 10 3/4-ounce can for 2 pounds of chicken breasts.
Use aluminum foil to cover the dish. Bake at 375 degrees F for approximately 45 minutes, or until a meat thermometer inserted into the thickest part of one of the chicken breasts registers 165 degrees F.
Things You'll Need
Boneless chicken breasts
Condensed cream of chicken soup
To use bone-in chicken breasts, bake the meat without the soup topping for 30 minutes. Then, spoon the soup over the chicken and bake for another 30 minutes.
If you prefer a thinner sauce, mix the condensed cream of chicken soup with up to one can of water or milk before using it to cover the chicken breasts.
For a more substantial meal, bake rice along with the chicken breasts. Add 1 cup of water for every can of condensed cream of chicken soup and 3/4 cup of long-grain white or parboiled brown rice before baking.
Cream of chicken soup can be high in fat as well as sodium. Choose a reduced-fat brand or prepare your own cream of chicken soup with low-sodium chicken broth, seasonings and low-fat milk.