Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- Place the chicken breasts in the prepared baking dish in a single layer.
- In a mixing bowl, combine the cream of chicken soup, sour cream, dry onion soup mix, milk, and black pepper.
- Whisk or stir until everything is well combined and smooth.
- Pour the sauce evenly over the chicken breasts, ensuring each breast is well coated.
- Cover the baking dish with aluminum foil.
- Bake for 1 hour.
- Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly and lightly golden brown. The internal temperature of the chicken should reach 165°F (74°C).
- Remove from the oven and let rest for a few minutes before serving.
- Garnish with chopped fresh parsley or shredded cheddar cheese, if desired.
- Serve hot with your favorite sides.
Notes
To prevent the chicken from drying out, ensure it's not overbaked and use a meat thermometer. If the sauce is too thick, add a little more milk. If it's too thin, add a tablespoon of cornstarch. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave, adding a splash of milk or broth if needed. Variations include adding vegetables like sliced mushrooms or bell peppers, spicing it up with red pepper flakes, using different condensed soups, or adding cheese during the last 15 minutes of baking. Make it gluten-free by using gluten-free cream of chicken soup and dry onion soup mix.