Campbell’s Cream of Chicken Soup

Creamy Baked Chicken

Posted on March 28, 2020 by nina in the kitchen

Comfort food from the 1960s! My mom made this recipe for decades and so have I! Everyone loves it! My kids continue to make it! It’s simple, requires very few ingredients and has some flexibility too!

These are the basic ingredients, though the sherry is not essential. My kids did not like the flavor the sherry added, so I made it without for them

Basic steps to get this in your tummy!

Melt butter in a glass baking pan. Glass looks better for serving, but not essential

Coat the chicken on both sides with melted butter

In a bowl combine Campbell’s Cream of Chicken Soup, milk and sherry. Use the empty can as your measuring cup!

Pour the soup sauce over the baked chicken.

Bake another 20-30 minutes until it starts browning, and even longer to get a really dark brown crust! The sauce evaporates more the longer you cook it.

Ingredients

5- 6 chicken thighs, boneless and skinless
1-10.5 ounce can Campbell’s Cream of Chicken Soup
About 8 oz milk, measure 3/4 can
About 3 oz sherry, measure 1/4 can
1 small can sliced mushrooms, drained OPTIONAL
2-3 tablespoons butter Or olive oil

Instructions

1. Preheat oven to 375 F. Melt butter in glass baking pan in the oven. I use a 9×12 inch baking pan.

2. Place chicken in butter and turn pieces over so all sides are coated. Season with salt and pepper

3. Bake 20 minutes

4. In a medium bowl whisk together Campbell’s Cream of Chicken Soup, milk and sherry. Add canned mushrooms too if you like which were part of the original recipe.

5. Pour the sauce over the baked chicken. Bake 20-40 minutes, depending how brown you like it.

6. Mashed potatoes of some sort is essential. I like smashed yellow potatoes with their skins! Wide egg noodles also work.

7. Unless you really brown the chicken and sauce it’s a pretty bland color, so add a colorful vegetable and or sprinkle with paprika, another mid century culinary trick!