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How to Bake Chicken Breasts in Cream of Chicken Soup

author image Michelle Kerns
Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics. She has served as a book columnist since 2008 and is a member of the National Book Critics Circle. Kerns studied English literature and neurology at UC Davis.
How to Bake Chicken Breasts in Cream of Chicken Soup
How to Bake Chicken Breasts in Cream of Chicken Soup

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.

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Step 1

Remove and discard any skin from the chicken breasts. Use a sharp knife to trim off all visible fat.

Step 2

Put the chicken into a baking dish in a single layer. Use a shallow, 2-quart dish for approximately 2 pounds of chicken breasts.

Step 3

Cover the chicken evenly with condensed cream of chicken soup, using a 10 3/4-ounce can for 2 pounds of chicken breasts.

Step 4

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.

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