Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- Combine the cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper in a mixing bowl. Stir until smooth.
- Pat the chicken breasts dry with paper towels and place them in a single layer in the prepared baking dish.
- Pour the creamy mixture over the chicken, spreading it out to coat each piece.
- Sprinkle shredded cheddar cheese evenly over the top.
- Add the breadcrumbs to a small bowl, drizzle with olive oil, and toss until lightly coated.
- Sprinkle the oiled breadcrumbs evenly over the cheese layer.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for another 15–20 minutes, until chicken is cooked through and top is golden.
- Let the chicken rest for 5 minutes, then garnish with parsley and serve warm.
Notes
Great served with rice, mashed potatoes, or a salad. For a healthier option, substitute sour cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg