Chicken & Soup Bake

Chicken & Soup Bake

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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
  • 3
    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
  • optional
    panko breadcrumbs

How to Make Chicken & Soup Bake


  1. Pour soups into a 10x10(ish) casserole. You can mix together or not, it really makes no difference.
  2. Pour veggies (still frozen) over top.
  3. Place chicken breasts over top, sprinkle with seasonings. I always experiment with different flavors, so feel free to get creative.
  4. If 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)
  5. Bake @ 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)

Printable Recipe Card

About Chicken & Soup Bake

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

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