Onion Soup Chicken Bake
Servings: 4
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: ~55 minutes
Ingredients
-
4 boneless, skinless chicken breasts (about 2 lbs total)
-
1 packet (1 oz) Lipton Onion Soup Mix (or any dry onion soup mix)
-
1 can (10.5 oz) cream of chicken soup (or cream of mushroom for variation)
-
½ cup sour cream
-
½ cup mayonnaise (optional for extra creaminess — can substitute with more sour cream)
-
½ tsp black pepper
-
½ tsp garlic powder
-
1 cup shredded mozzarella or Swiss cheese (optional topping)
-
1 tbsp olive oil or melted butter (for brushing chicken)
Instructions
1. Preheat Oven:
-
Preheat oven to 375°F (190°C).
-
Lightly grease a 9×13-inch baking dish.
2. Prepare the Sauce:
-
In a medium bowl, whisk together cream of chicken soup, sour cream, mayonnaise (if using), and onion soup mix until smooth.
-
Stir in black pepper and garlic powder.
3. Assemble the Dish:
-
Place chicken breasts in the baking dish in a single layer.
-
Brush lightly with olive oil or melted butter.
-
Pour the onion soup mixture evenly over the chicken, making sure each piece is well coated.
-
(Optional) Sprinkle shredded cheese on top for a creamy, cheesy finish.
4. Bake:
-
Bake uncovered for 40–45 minutes, or until the chicken is fully cooked (internal temperature 165°F / 74°C).
-
The top should be golden and bubbly.
5. Serve:
-
Let rest for 5 minutes before serving.
-
Spoon extra sauce over the chicken.
-
Serve with mashed potatoes, rice, or roasted vegetables.
Tips
-
Add sliced onions or mushrooms on top of the chicken before baking for extra flavor.
-
Substitute chicken thighs for juicier results — just adjust cooking time slightly longer if needed.
-
For a lighter version, use Greek yogurt instead of sour cream or mayo.
-
Leftovers reheat beautifully — cover and warm at 325°F until heated through.
Would you like me to include a French onion version (with caramelized onions and melted cheese on top)?
