Baked Creamed Chicken

"This is a recipe from one of my Church Cookbooks. It's one that my daughter askes for most often."
photo by HokiesMom photo by HokiesMom
photo by HokiesMom
Ready In:
1hr 15mins


  • 12 bone-in skinless chicken thighs (or legs)
  • 12 cup flour
  • 1 (2 ounce) envelope onion soup mix
  • 2 (10 1/2 ounce) cans cream of mushroom soup or (10 1/2 ounce) cans chicken soup
  • milk


  • Preheat oven to 350 degrees.
  • Spray 9 x 13 pan with non stick spray.
  • Place flour in bowl and dredge chicken and shake off excess.
  • Place in pan.
  • Sprinkle dry soup mix over all.
  • Empty canned soups into a 4 cup measuring bowl and mix well with enough milk to arrive at the 4 cup level.
  • Pour mixture over the chicken.
  • Bake uncovered 1 hour.

Questions & Replies

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  1. I cut this recipe in half for the 2 of us & used reduced sodium cream of chicken soup! Also followed other reviewers' tip about browning the chicken! A nice change from our usual chicken breasts! Thanks for posting the recipe! [Made & reviewed in Everyday Is a Holiday recipe tag]
  2. Great dish for a busy family and very budget friendly too. I did use MsSally's idea and browned my chicken a bit before hand just as I like a bit more color on my baked chicken but that is a personal preference. So simple to prepare and my family really enjoyed the final product. I served this with mashed potatoes and veggie. Thanks for sharing. Made for the Photo Tag game.
  3. WOW this was fantastic. I loved the gravy this made. I made mine just a little bit different. I browed my chicken in olive oil prior to putting it in the baking pan and covering it with soup mixture. Very easy and 5 YO gave it two thumbs up and asked for seconds so that is a BIG plus...
  4. The taste here was very good. I made a 1 serving size and used 1/2 a can of mushroom soup and skim milk to make 1 cup. I was surprised when the sauce came out very thin and the soup and milk had been whisked together before pouring over the chicken. I think it might have come together better had I covered the pan as it never bubbled even with a full hr in the oven. The chicken was well cooked and it made a lot. From a one serving recipe I have enough for lunch or dinner tomorrow. I like the ease of the as well as the flavor. I'll make it again with less milk and a lid and see if it makes a smooth and thicker sauce.


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