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Cream of Chicken Soup with Chicken Breasts

This cream of chicken breast recipe uses six easy ingredients to make a delicious flavorful meal.

Cream of chicken soup and chicken breasts are baked in the oven with onions and green beans. The result is a creamy sauce similar to gravy that tastes perfect served with mashed potatoes or pasta.

A white dish with cream of chicken soup sauce, green beans and chicken breasts.

Cream of Chicken Soup With Chicken Breasts

  • Cream of chicken soup makes this recipe easy peasy! Just mix, dump and bake. We added some sauteed onion and garlic for more flavor.
  • Baking the chicken in a creamy sauce helps to keep the chicken breast meat moist and tender.
  • Ingredients are inexpensive! Canned soup, canned beans, onion, and potatoes cost us $6. We purchased our chicken breasts on sale so that also helped to save money.
  • Adding mashed potatoes or pasta will really fill you up! The creamy sauce tastes similar to gravy and is perfect with either of these side dishes.
  • For more easy chicken recipes try our

Need more cheap meal inspiration? Try our 109 Cheap Easy Meal Ideas which are simple, perfect for busy nights, and budget-friendly.

Recipe ingredients on the counter including a plate of chicken breasts, canned green beans, two cans cream of chicken soup, bowl of milk, yellow onion and garlic bulb.

Recipe Ingredients

Just six simple ingredients are all you need for this recipe. You can also serve with optional mashed potatoes, but that’s not required. Here’s an overview of what you’ll need:

CHICKEN: Four small boneless, skinless chicken breasts are needed for the recipe. If the chicken is too thick, you can slice in half. Smaller chicken breasts will bake faster.

VEGETABLES: Chopped yellow onion and minced garlic are sauteed in a frying pan. These are added on top of the chicken, along with canned green beans.

BASE: This sauce couldn’t be easier to make. Two cans of condensed cream of chicken soup are mixed with milk.

MASHED POTATOES: We used 3 medium russet potatoes and a bit of milk to make creamy mashed potatoes. Potatoes are optional for the recipe, but they really taste good together!

Four images showing steps to make the recipe. First is white bowl with yellow liquid and a spatula. Second is raw chicken breasts with chopped onion on top in a baking dish. Third is mashed potatoes in a pot with an electric mixer. Fourth is cream of chicken soup with chicken breasts and green beans dumped on top.

How To Make Cream of Chicken Breasts

  1. Cook the onion and garlic in a frying pan over medium-high heat with a bit of cooking oil.
  2. Add chicken to a baking dish and season with salt and pepper. Pour the onions over top.
  3. Mix the cream of chicken soup and milk together then pour on top of the chicken.
  4. Cover with foil, then bake until chicken is fully cooked. In the last 10 minutes, remove the foil and stir in the green beans.
  5. Serve with mashed potatoes, pasta or rice for a filling meal.

Leftover cream of chicken breasts can be stored in an airtight container in the fridge for up to 3-4 days. This recipe can be reheated in the microwave or back in the oven (covered with foil) until heated through.

A white plate with mashed potatoes, sliced chicken breast, green beans and a fork. Baking dish with more of the recipe is beside it.

Recipe Tips

  • Swap chicken breasts with any other chicken cut. Boneless skinless chicken thighs or chicken drumsticks will also work.
  • This recipe tastes great when served with mashed potatoes. You could also serve with mashed sweet potatoes, on top of pasta, with quinoa or rice.
  • The best way to tell if the chicken is done is with a meat thermometer. Poke it through the center of the chicken breast to read the temperature. Once it reaches 165°F internally, it’s cooked.
Looking down at mashed potatoes with the cream of chicken and chicken breasts recipe and a fork.

More Chicken Breast Recipes

Cream of chicken soup with chicken breasts and green beans in a square white baking dish.

Cream of Chicken Soup with Chicken Breasts Recipe

Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients

  • 1 cup chopped yellow onion - about ¼ of a medium onion
  • 3 garlic cloves, minced - or ½ tsp garlic powder
  • 4 small chicken breasts
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 21 oz cream of chicken soup - 2 cans
  • 1 cup milk
  • 14.5 oz canned green beans - drained

Side of Potatoes:

  • 3 medium russet potaotes - peeled and chopped
  • 2-3 Tbsp milk

Instructions

  • Preheat the oven to 400°F.
  • Add a bit of cooking oil to a frying pan over medium-high heat. Add in the chopped yellow onion. Cook until onion turns translucent, about 1-2 minutes.
    A frying pan with chopped onion and a spatula.
  • Spray a baking dish with a bit of cooking oil. Add in the chicken breasts. If chicken is too thick, you can slice in half. Season the chicken with salt and pepper. Pour the cooked garlic and onion over top.
    Two images of a white square baking dish. First with chopped chicken breasts. Second with raw onion on top of raw chicken breasts.
  • Add two cans of cream of chicken soup to a large bowl along with the milk. Stir together.
    Two images of a white bowl. First with milk and cream of mushroom soup. Second with two ingredients together to form yellow liquid.
  • Pour the chicken soup overtop of the chicken breasts. Cover the dish with aluminum foil.
    Bake for 40-50 minutes, or until the juices run clear, chicken is no longer pink, and reaches an internal temperature of 165°F
    Two images of a baking dish. First with raw chicken breasts and yellow liquid poured on top. Second with aluminum foil over top of dish.
  • In the last 10 minutes of baking, remove the foil and stir in the drained canned green beans. Bake uncovered for the last 10 minutes.
    Two images of a white baking dish. First with chicken breasts, canned green beans in yellow liquid. Second with all ingredients baked and edges of liquid darker from cooking.
  • Optional Step: While the chicken is baking, peel and chop russet potatoes. Add them to a pot and cover with enough water. Bring to a boil, then reduce to let simmer until potatoes are tender when poked with a fork.
    Drain the potatoes through a strainer. Add them back to the pot with a splash of milk. Mash with an electric mixer or hand masher until potatoes are smooth and creamy.
    Two images of a steel pot. First with chopped potatoes and water. Second with mashed potatoes and an electric mixer.
  • Add potatoes to serving plates. Slice the chicken into strips and place on top along with green beans. Drizzle the cream of chicken sauce over everything. Serve and enjoy!
    A white dish with mashed potatoes, sliced chicken breast and cream of chicken soup over top. A kitchen towel beside it.

Recipe Notes:

  • Swap chicken breasts with any other chicken cut. Boneless skinless chicken thighs or chicken drumsticks will also work.
  • This recipe tastes great when served with mashed potatoes. You could also serve with mashed sweet potatoes, on top of pasta, with quinoa or rice.
  • The best way to tell if the chicken is done is with a meat thermometer. Poke it through the center of the chicken breast to read the temperature. Once it reaches 165°F internally, it’s cooked.
Nutrition
Calories: 300kcal | Carbohydrates: 27g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1029mg | Potassium: 1456mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1324IU | Vitamin C: 18mg | Calcium: 133mg | Iron: 2mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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