Chicken & Soup Bake

Chicken & Soup Bake Recipe

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Justine Foy


I've always thrown together cream of whatever (any of them work!) soup with chicken and veggies for a quick, easy, and delicious dinner. One night a few weeks ago I realized I only had 1 can of cream of chicken, so I mixed it with a can of french onion and crossed my fingers that it wouldn't be wasn't! Might sound strange but it is delicious!

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1 can(s)
cream of chicken soup (or cream of your choice)
1 can(s)
french onion soup
chicken breasts, fileted or whole (whole will need to cook longer)
1 bag(s)
frozen veggie mix, your choice
to taste
garlic salt
to taste
black pepper
panko breadcrumbs


1Pour soups into a 10x10(ish) casserole. You can mix together or not, it really makes no difference.
2Pour veggies (still frozen) over top.
3Place chicken breasts over top, sprinkle with seasonings. I always experiment with different flavors, so feel free to get creative.
4If you've chosen to use breadcrumbs, cover entire casserole dish pretty generously. (the panko when mixed with soup gives a nice crunch to the dish)
5Bake @ 375-400° for about an hour. I usually cover for half the time and then uncover for the rest, this way the edges don't burn. (doesn't hurt to cut into the thickest part of the middle breast to ensure it is cooked through - I ALWAYS do)

About Chicken & Soup Bake

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American