Cream of Chicken Bake
Ready In: 1 hr 40 mins
Serves: 6-8
Ingredients
- 3 lbs boneless skinless chicken breasts
- 1 (10 ounce) can 98% fat-free cream of chicken soup
- 1 (10 ounce) can 98% fat-free cream of mushroom soup
- 1⁄2 cup fat-free half-and-half
- 1⁄4 cup water
- 1⁄4 cup white pearl onion, jarred
- 8 ounces baby carrots
- 1⁄8 cup butter, sliced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- cooking spray
Directions
- Preheat oven to 350 degrees.
- Mix condensed soups, water, 1/2 & 1/2, pearl onions, baby carrots, salt, and pepper in a bowl.
- Spray the bottom and sides of a casserole dish with cooking spray.
- Pour 1/2 soup mixture on bottom of caaserole dish.
- Slice chicken breasts in half to make them thinner. Lay halved chicken breasts on top of soup mixture.
- Pour remaining soup mixture over chicken breasts.
- Cut the 1/4 stick of butter into 6 slices and lay on top of chicken/soup evenly.
- Bake at 350 degrees for 90 minutes.
- Let stand 5-10 minutes before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off