20 Delicious Recipes with Cream of Chicken Soup Easy-to-Make

Craving cozy, creamy comfort without the fuss? Cream of chicken soup is your secret weapon for easy, delicious meals! Whether you’re whipping up a quick weeknight dinner or a crowd-pleasing casserole, these 20 mouthwatering recipes prove just how versatile this pantry staple can be. From hearty classics to fresh twists, get ready to fall in love with every spoonful—let’s dive in!

Creamy Chicken and Rice Casserole

Just imagine coming home to the comforting aroma of a creamy chicken and rice casserole baking in the oven — it’s like a hug in dish form, perfect for those nights when you crave something hearty without the hassle.

Ingredients

• 2 cups uncooked long-grain white rice
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for a little kick)

Instructions

1. Preheat oven: Set your oven to 375°F (190°C) to get it ready for baking.
2. Cook rice: In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
3. Sauté chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
4. Cook veggies: In the same skillet, add the onion and garlic, sautéing until soft, about 3 minutes. Tip: This builds layers of flavor by using the same pan.
5. Combine everything: In a large bowl, mix the cooked rice, chicken, onion mixture, heavy cream, cheddar cheese, salt, black pepper, paprika, and cayenne pepper. Stir until well combined.
6. Bake to perfection: Transfer the mixture to a greased 9×13-inch baking dish. Bake uncovered for 25 minutes, or until bubbly and lightly golden on top. Tip: Let it sit for 5 minutes after baking for easier serving.

The casserole comes out creamy with a slight chew from the rice, and the spices give it a warmth that’s just right. Try topping it with fresh parsley or a squeeze of lemon for a bright finish.

Cheesy Chicken Pot Pie

Zesty doesn’t even begin to cover how this Cheesy Chicken Pot Pie will make your taste buds dance. Imagine tender chunks of chicken and veggies swimming in a creamy, cheesy sauce, all tucked under a flaky, golden crust. It’s the kind of meal that makes you forget about your day the second you take that first bite.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pre-made pie crust

Instructions

1. Preheat oven: Heat your oven to 425°F (220°C) to get it ready for baking.
2. Melt butter: In a large saucepan over medium heat, melt the butter until it’s completely liquid.
3. Add flour: Whisk in the flour until the mixture is smooth, cooking for about 1 minute to remove the raw flour taste.
4. Pour liquids: Gradually add the chicken broth and milk, whisking constantly to prevent lumps.
5. Thicken sauce: Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon, about 5 minutes.
6. Add cheese: Stir in the cheddar cheese until it’s fully melted and the sauce is smooth.
7. Mix in chicken and veggies: Fold in the shredded chicken and frozen vegetables, seasoning with salt and pepper.
8. Fill pie crust: Pour the mixture into the pre-made pie crust, spreading it evenly.
9. Bake: Place the pie in the oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

The crust should be perfectly flaky, giving way to a rich, creamy filling that’s packed with flavor. Serve it straight from the oven with a side of crisp green salad for a meal that feels like a hug.

Chicken and Broccoli Bake

So, you’ve got a hankering for something cozy but don’t want to spend all night in the kitchen? Let me introduce you to this Chicken and Broccoli Bake that’s like a warm hug on a plate, minus the awkwardness.

Ingredients

• 2 cups cooked chicken, shredded (leftovers work great here)
• 3 cups broccoli florets, fresh or frozen (no need to thaw if frozen)
• 1 can (10.5 oz) cream of chicken soup (because we’re keeping it real)
• 1/2 cup mayonnaise (the secret to creamy goodness)
• 1/2 cup milk (whole or 2% for the best texture)
• 1 cup shredded cheddar cheese (because more cheese is always the answer)
• 1/2 tsp garlic powder (for that little kick)
• 1/2 tsp onion powder (its best friend)
• 1/4 tsp black pepper (freshly ground if you’re fancy)
• 1 tbsp olive oil (for greasing the dish)

Instructions

1. Prep the oven: Preheat your oven to 375°F and lightly grease a 9×13 baking dish with olive oil.
2. Mix the sauce: In a large bowl, whisk together the cream of chicken soup, mayonnaise, milk, garlic powder, onion powder, and black pepper until smooth. Tip: If the mixture feels too thick, add a splash more milk to loosen it up.
3. Combine everything: Add the shredded chicken and broccoli to the bowl with the sauce, tossing gently to coat everything evenly. Tip: If using frozen broccoli, no need to thaw—just give it a quick rinse under cold water to remove any ice crystals.
4. Transfer to dish: Pour the mixture into the prepared baking dish, spreading it out into an even layer.
5. Add the cheese: Sprinkle the shredded cheddar cheese evenly over the top. Tip: For extra browning, you can pop it under the broiler for the last 2 minutes of baking.
6. Bake to perfection: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden. Let it sit for 5 minutes before serving to let everything set up nicely.

The result? A creamy, cheesy bake where the broccoli stays just crisp enough to add a nice texture contrast. Serve it over rice, or heck, straight out of the dish with a big spoon—no judgment here.

Slow Cooker Chicken and Dumplings

Now, who doesn’t love coming home to the comforting aroma of chicken and dumplings simmering away in the slow cooker? It’s like a hug in a bowl, and the best part is, it practically cooks itself while you go about your day. Let’s dive into making this cozy classic that’ll have everyone asking for seconds.

Ingredients

• 2 lbs boneless, skinless chicken thighs (trimmed of excess fat)
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup diced celery (about 2 stalks)
• 1/2 cup diced onion (about 1 small onion)
• 3 cloves garlic (minced)
• 4 cups chicken broth (low sodium)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup heavy cream
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 2 tbsp unsalted butter (melted)

Instructions

1. Prep the slow cooker: Lightly grease the inside of your slow cooker with cooking spray or a dab of butter to prevent sticking.
2. Layer the ingredients: Add the chicken thighs, carrots, celery, onion, garlic, chicken broth, salt, pepper, and thyme to the slow cooker. Stir gently to combine.
3. Cook on low: Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
4. Shred the chicken: Use two forks to shred the chicken directly in the slow cooker. It should fall apart effortlessly at this point.
5. Add the cream: Stir in the heavy cream to enrich the broth. This is where the magic happens, turning good into great.
6. Make the dumpling dough: In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring just until combined. Don’t overmix; lumpy dough makes fluffier dumplings.
7. Drop the dumplings: Using a tablespoon, drop spoonfuls of the dough onto the surface of the simmering chicken mixture. They’ll expand as they cook, so give them a little room to breathe.
8. Cook until fluffy: Cover and cook on high for another 30 minutes, or until the dumplings are cooked through and fluffy. Tip: To check doneness, insert a toothpick into a dumpling; it should come out clean.

The dumplings soak up all that rich, creamy broth, becoming pillowy clouds of joy, while the chicken stays melt-in-your-mouth tender. Serve it up in big bowls with a sprinkle of fresh parsley if you’re feeling fancy, or just dive in as is—no judgment here.

Chicken and Stuffing Casserole

Oh man, if you’re looking for a cozy, no-fuss dinner that’s like a hug in a dish, you’ve gotta try this Chicken and Stuffing Casserole. It’s the kind of meal that makes you forget about the pile of laundry waiting for you, and honestly, isn’t that what we all need?

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great here)
• 1 box (6 oz) stuffing mix (like Stove Top)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1 cup frozen mixed vegetables, thawed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 tbsp butter, melted

Instructions

1. Preheat oven: Crank that oven to 375°F (190°C) to get it nice and toasty.
2. Mix wet ingredients: In a big bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper until smooth. Tip: If you’re feeling fancy, a dash of thyme adds a nice earthy note.
3. Add chicken and veggies: Toss in the shredded chicken and thawed mixed vegetables, stirring until everything’s coated in that creamy goodness.
4. Prep stuffing: In another bowl, mix the stuffing with melted butter and just enough water to moisten (about 1/2 cup). Tip: Let it sit for a minute to absorb the liquid for the best texture.
5. Layer it up: Spread the chicken mixture in a greased 8×8 baking dish, then sprinkle the stuffing mix evenly on top. Tip: For extra crunch, press the stuffing down lightly with a fork.
6. Bake to perfection: Pop it in the oven for 25-30 minutes, until the top is golden and the edges are bubbly. That’s your cue it’s ready.

The top gets this irresistible crispy layer, while underneath it’s all creamy and comforting. Serve it with a simple green salad to cut through the richness, or go all out and drizzle with a little extra gravy if you’re in the mood for indulgence.

Creamy Chicken Noodle Soup

Kick off your cozy cooking session with this Creamy Chicken Noodle Soup that’s like a hug in a bowl. Perfect for those days when you need a little extra comfort, this recipe is straightforward, delicious, and sure to impress.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups egg noodles
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add garlic: Stir in minced garlic and cook for another minute until fragrant.
3. Brown chicken: Add cubed chicken to the pot, seasoning with salt and pepper. Cook until no longer pink, about 5-7 minutes.
4. Simmer broth: Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
5. Cook noodles: Add egg noodles and cook according to package instructions, usually about 8 minutes.
6. Stir in cream: Lower the heat and stir in heavy cream and dried thyme. Heat through but do not boil.
7. Finish with cheese: Remove from heat and stir in Parmesan cheese until melted and creamy.

This soup turns out luxuriously creamy with tender chunks of chicken and perfectly cooked noodles. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping heaven.

Chicken and Mushroom Pasta Bake

Ready to dive into a cozy, comforting dish that’ll make your weeknight dinners a breeze? This Chicken and Mushroom Pasta Bake is your ticket to a creamy, cheesy, and utterly delicious meal that’s as easy to make as it is to love.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb chicken breast, diced into 1-inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven: Set your oven to 375°F (190°C) to get it ready for baking.
2. Cook pasta: Boil the penne in salted water until al dente, about 8-10 minutes, then drain.
3. Sauté chicken: Heat olive oil in a pan over medium heat. Add chicken, salt, and pepper, cooking until golden, about 5-7 minutes. Tip: Don’t overcrowd the pan for a better sear.
4. Add mushrooms: Toss in the mushrooms and garlic, sautéing until mushrooms are soft, about 3-4 minutes.
5. Combine liquids: Pour in heavy cream, chicken broth, and thyme, stirring to combine. Let it simmer for 2 minutes to thicken slightly.
6. Mix pasta: Add the cooked pasta to the pan, tossing to coat evenly with the sauce.
7. Add cheese: Sprinkle mozzarella and Parmesan over the top, then transfer to the oven.
8. Bake: Bake for 15-20 minutes, or until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
9. Rest: Let it sit for 5 minutes before serving to allow the sauce to set. Tip: This step is crucial for the perfect texture.

The result? A creamy, cheesy pasta bake with tender chicken and earthy mushrooms, all topped with a golden crust. Serve it straight from the dish for that rustic, family-style vibe.

Loaded Chicken and Potato Casserole

Picture this: a dish so hearty and comforting, it’s like a hug in casserole form. Today, we’re diving into a Loaded Chicken and Potato Casserole that’s packed with flavor, easy to make, and guaranteed to disappear fast from your dinner table.

Ingredients

• 2 cups diced chicken breast, cooked and shredded
• 4 cups russet potatoes, peeled and cubed into 1-inch pieces
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup green onions, finely chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Prepare potatoes: Toss the cubed potatoes with olive oil, garlic powder, onion powder, salt, and black pepper in a large bowl until evenly coated.
3. Layer ingredients: Spread the potatoes in a single layer at the bottom of a 9×13 inch baking dish. Top evenly with the shredded chicken.
4. Add toppings: Dollop the sour cream over the chicken, then sprinkle with cheddar cheese, bacon, and green onions.
5. Bake to perfection: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the potatoes are tender when pierced with a fork.
6. Rest before serving: Let the casserole sit for 5 minutes after baking to set, making it easier to serve.

This casserole comes out with a creamy, cheesy top layer that gives way to tender potatoes and juicy chicken underneath. Serve it straight from the dish with a side of steamed veggies for a meal that’s as colorful as it is delicious.

Chicken and Corn Chowder

Hey there! Let’s dive into making this cozy Chicken and Corn Chowder that’s like a hug in a bowl. Perfect for those days when you need something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 4 cups chicken broth
• 2 cups frozen corn
• 1 large potato, peeled and diced into 1/2-inch cubes
• 1 cup heavy cream
• 1/4 cup fresh parsley, chopped

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Brown the chicken: Add chicken pieces to the pot. Season with salt, pepper, and smoked paprika. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Add liquids and potatoes: Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat to simmer for 10 minutes, or until potatoes are tender.
4. Incorporate corn and cream: Stir in frozen corn and heavy cream. Simmer for another 5 minutes to heat through.
5. Garnish and serve: Remove from heat. Stir in fresh parsley. Serve hot with a side of crusty bread for dipping.

This chowder is creamy with a smoky depth from the paprika, and the corn adds a sweet crunch. Try topping it with crispy bacon bits for an extra layer of flavor!

Creamy Chicken Enchiladas

Just imagine coming home to the comforting aroma of creamy chicken enchiladas baking in the oven, ready to wrap you in their cheesy, spicy embrace. It’s the kind of meal that makes you forget about the day’s chaos, one bite at a time.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced green chilies
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 8 flour tortillas (8-inch)
• 1 cup enchilada sauce
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) to get it ready for baking the enchiladas.
2. Mix filling: In a large bowl, combine the shredded chicken, sour cream, Monterey Jack cheese, green chilies, cumin, garlic powder, and salt. Mix until everything is evenly distributed.
3. Warm tortillas: Heat the olive oil in a skillet over medium heat. Warm each tortilla for about 10 seconds on each side to make them pliable.
4. Assemble enchiladas: Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
5. Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the cheddar cheese on top.
6. Bake: Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.

The enchiladas come out perfectly creamy with a little kick from the chilies, and the cheese on top gets just the right amount of crispy. Serve them with a side of fresh avocado slices or a dollop of extra sour cream for an extra indulgent touch.

Chicken and Wild Rice Soup

Mmm, there’s nothing like a bowl of Chicken and Wild Rice Soup to make you feel all warm and fuzzy inside, especially when it’s packed with flavor and just the right amount of heartiness. Let’s dive into making this cozy classic that’s sure to become a staple in your kitchen.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups chicken broth
• 1 cup wild rice, rinsed
• 1 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. Saute the veggies: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
2. Brown the chicken: Add chicken pieces to the pot, seasoning with salt, pepper, and thyme. Cook until the chicken is no longer pink on the outside, about 5 minutes.
3. Simmer the soup: Pour in chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
4. Add the rice: Stir in the wild rice. Cover and continue to simmer for another 45 minutes, or until the rice is tender.
5. Finish with cream: Remove the bay leaf. Stir in heavy cream and parsley, heating through for about 2 minutes. Do not boil after adding cream to prevent curdling.

This soup is a beautiful blend of textures, from the tender chicken to the chewy wild rice, all swimming in a creamy, herb-infused broth. Serve it with a crusty bread for dipping, or sprinkle some extra parsley on top for a pop of color and freshness.

Chicken and Spinach Lasagna

Craving something cozy but not ready to spend all day in the kitchen? This Chicken and Spinach Lasagna is your ticket to comfort town, with layers of cheesy goodness, tender chicken, and just enough spinach to make you feel virtuous.

Ingredients

• 9 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (15 oz) container ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 (24 oz) jar marinara sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F. This ensures it’s perfectly hot when your lasagna is ready to bake.
2. Cook noodles: Boil the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a sheet of aluminum foil to prevent sticking.
3. Mix filling: In a bowl, combine the ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Stir in the spinach and shredded chicken until well mixed.
4. Layer lasagna: Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Place 3 noodles over the sauce, then half of the chicken-spinach mixture, and a third of the mozzarella and Parmesan cheeses. Repeat the layers, ending with noodles, sauce, and the remaining cheese.
5. Bake to perfection: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and slightly golden.
6. Rest before serving: Let the lasagna sit for 10 minutes after baking. This makes it easier to cut and helps the layers set.

The first bite reveals a creamy, cheesy interior with just the right amount of bite from the noodles, while the spinach adds a fresh contrast. Try serving it with a crisp green salad and garlic bread for the ultimate comfort meal.

One-Pot Creamy Chicken Alfredo

Wow, have I got a game-changer for you tonight—One-Pot Creamy Chicken Alfredo that’s so easy, you’ll wonder why you ever bothered with takeout. Picture this: tender chicken, perfectly al dente pasta, and a sauce so creamy it’ll make your heart sing, all in one pot. Less dishes, more delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 4 cups chicken broth
• 1 cup heavy cream
• 8 oz fettuccine pasta, broken in half
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Brown the chicken: Heat olive oil in a large pot over medium-high heat. Add chicken pieces, season with salt, pepper, basil, and oregano. Cook until golden brown, about 5-7 minutes. Remove and set aside.
2. Sauté the garlic: In the same pot, add minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let it burn, or it’ll taste bitter.
3. Combine liquids and pasta: Pour in chicken broth and heavy cream, then add the broken fettuccine. Stir to submerge the pasta. Tip: Breaking the pasta helps it cook evenly in the pot.
4. Simmer to perfection: Bring to a boil, then reduce heat to medium-low. Simmer for 15-18 minutes, stirring occasionally, until pasta is al dente. Tip: The sauce will thicken as it cools, so don’t worry if it seems a bit thin at first.
5. Finish with cheese and chicken: Stir in Parmesan cheese and return the chicken to the pot. Cook for another 2 minutes to heat through. Sprinkle with fresh parsley before serving.

This One-Pot Creamy Chicken Alfredo is luxuriously smooth with a rich, cheesy flavor that clings to every noodle. Serve it straight from the pot for that cozy, family-style vibe, or plate it up with a side of garlic bread to sop up every last bit of sauce.

Chicken and Biscuit Casserole

You know those nights when you’re craving something hearty, comforting, and downright delicious but don’t want to spend hours in the kitchen? Yeah, this Chicken and Biscuit Casserole is your answer. It’s like a hug in a dish, with tender chicken, creamy sauce, and fluffy biscuits all baked to golden perfection.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great!)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup frozen mixed vegetables, thawed
• 1 tube (16.3 oz) refrigerated biscuit dough, cut into quarters
• 1 tbsp melted butter
• 1/4 tsp dried thyme

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Mix filling: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and thawed mixed vegetables. Stir until everything is well mixed and creamy.
3. Layer biscuits: Pour the chicken mixture into the prepared baking dish and spread it out evenly. Scatter the quartered biscuit pieces over the top of the chicken mixture.
4. Add topping: Drizzle the melted butter over the biscuit pieces and sprinkle with dried thyme for that extra flavor kick.
5. Bake to perfection: Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges.
6. Rest and serve: Let the casserole sit for 5 minutes before serving to allow the filling to thicken up a bit.

The biscuits soak up just enough of that creamy sauce to stay fluffy yet moist, while the chicken and veggies keep every bite interesting. Try serving it with a side of hot sauce for those who like a little extra kick!

Chicken and Vegetable Shepherd’s Pie

Just when you thought shepherd’s pie couldn’t get any better, here comes a version that swaps out the usual ground beef for tender chicken and packs in even more veggies. It’s the kind of dish that feels like a hug in a bowl, perfect for those nights when you want something comforting but not too heavy.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup corn
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mashed potatoes, prepared

Instructions

1. Preheat oven: Heat your oven to 375°F to get it ready for baking.
2. Sauté veggies: In a large skillet, heat olive oil over medium heat. Add carrots, peas, and corn, sautéing until they’re just tender, about 5 minutes.
3. Add chicken: Stir in the shredded chicken, garlic powder, onion powder, salt, and pepper, mixing well to combine.
4. Pour liquids: Add chicken broth and heavy cream to the skillet, stirring to combine. Let it simmer for 2 minutes to thicken slightly.
5. Transfer to dish: Pour the chicken and vegetable mixture into a baking dish, spreading it out evenly.
6. Top with potatoes: Spread the mashed potatoes over the top of the chicken mixture, using a spoon to create peaks that will crisp up nicely.
7. Bake: Place the dish in the oven and bake for 25 minutes, or until the top is golden and the edges are bubbly.

The result? A creamy, savory filling with a crispy potato topping that’s downright irresistible. Try serving it with a side of crusty bread to soak up all that deliciousness.

Creamy Chicken and Dumpling Soup

Zesty as a summer day but cozy as your favorite blanket, this Creamy Chicken and Dumpling Soup is the hug in a bowl you didn’t know you needed. Let’s dive into making this comfort classic that’s sure to warm your soul and fill your belly.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup onion, finely chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 tbsp fresh parsley, chopped
• 1 tsp thyme
• 1/2 tsp black pepper

Instructions

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until soft, about 5 minutes.
2. Brown the chicken: Add diced chicken to the pot, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add garlic and spices: Stir in garlic, thyme, and black pepper, cooking for 1 minute until fragrant.
4. Pour in broth: Add chicken broth, bring to a boil, then reduce heat to simmer for 10 minutes.
5. Mix dumplings: In a bowl, combine flour, baking powder, salt, milk, and parsley to form a sticky dough. Tip: Don’t overmix to keep dumplings light.
6. Drop dumplings: Using a spoon, drop dough balls into the simmering soup. Cover and cook for 15 minutes without peeking. Tip: The steam cooks the dumplings, so resist the urge to lift the lid.
7. Finish with cream: Stir in heavy cream, heat through for 2 minutes, then serve.

This soup is creamy with tender chicken and fluffy dumplings that soak up all the savory goodness. Try serving it with a sprinkle of extra parsley for a fresh contrast or a side of crusty bread to dunk into that rich broth.

Chicken and Green Bean Casserole

Let’s dive into making a Chicken and Green Bean Casserole that’s so comforting, it’ll feel like a hug from your grandma — if your grandma was a casserole, that is.

Ingredients

• 2 cups cooked chicken, shredded
• 1 lb green beans, trimmed and halved
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup French fried onions
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 350°F. This ensures everything bakes evenly, no cold spots here!
2. Prep green beans: In a large skillet, heat olive oil over medium heat. Add green beans, sauté for 5 minutes until they’re bright green but still crisp. Tip: Don’t overcook them now; they’ll soften more in the oven.
3. Mix it up: In a bowl, combine shredded chicken, sautéed green beans, cream of mushroom soup, milk, garlic powder, onion powder, and black pepper. Stir until everything is well coated. Tip: If the mixture seems too thick, add a splash more milk to loosen it up.
4. Layer and cheese: Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle shredded cheddar cheese evenly over the top. Tip: For extra flavor, mix a little cheese into the casserole before topping it.
5. Bake to perfection: Bake uncovered for 25 minutes. Then, sprinkle French fried onions on top and bake for another 5 minutes until the onions are golden and the casserole is bubbly.

This casserole comes out creamy with a satisfying crunch from the green beans and fried onions. Serve it over a bed of rice or with a side of crusty bread to soak up all that deliciousness.

Chicken and Sweet Potato Bake

Unbelievably easy and packed with flavor, this Chicken and Sweet Potato Bake is your ticket to a fuss-free dinner that’ll have everyone asking for seconds. Let’s dive right in, shall we?

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 4 boneless, skinless chicken breasts, cut into 1-inch strips
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar

Instructions

1. Prep the veggies: Toss the sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet.
2. Roast first: Spread them out in a single layer and roast at 400°F for 15 minutes to get a head start on softening.
3. Season the chicken: While the sweet potatoes roast, mix the chicken strips with the remaining olive oil, salt, black pepper, garlic powder, paprika, and thyme in a bowl.
4. Add the chicken: After the 15 minutes, push the sweet potatoes to one side of the baking sheet and add the chicken in a single layer.
5. Make the glaze: Whisk together honey, soy sauce, and apple cider vinegar in a small bowl.
6. Glaze and bake: Drizzle the glaze over the chicken and sweet potatoes, then bake for another 20 minutes at 400°F, or until the chicken is cooked through and the sweet potatoes are tender.
7. Broil for crispiness: For a caramelized finish, broil on high for the last 2-3 minutes, watching closely to prevent burning.

The result? Tender, juicy chicken with a sticky-sweet glaze and caramelized sweet potatoes that are just the right amount of soft. Try serving it over a bed of greens for a hearty salad, or alongside some steamed rice to soak up all that delicious glaze.

Chicken and Tortilla Soup

Let me tell you about this Chicken and Tortilla Soup that’s about to become your weeknight hero. It’s like a hug in a bowl, packed with flavors that dance around, and the best part? It’s ridiculously easy to make.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 lb boneless, skinless chicken breasts
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste
• 2 cups tortilla chips, crushed
• 1 avocado, diced
• 1/2 cup shredded Monterey Jack cheese
• Sour cream, for serving

Instructions

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, cooking until soft, about 5 minutes.
2. Spice it up: Stir in cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
3. Add liquids: Pour in chicken broth and diced tomatoes, bringing the mixture to a simmer.
4. Cook the chicken: Add chicken breasts to the pot, ensuring they’re submerged. Simmer for 20 minutes, or until chicken is cooked through.
5. Shred the chicken: Remove chicken, shred with two forks, and return to the pot.
6. Add corn and beans: Stir in corn and black beans, simmering for another 5 minutes.
7. Finish with freshness: Mix in cilantro and lime juice, then season with salt to taste.
8. Serve with toppings: Ladle soup into bowls and top with crushed tortilla chips, diced avocado, shredded cheese, and a dollop of sour cream.

This soup is a texture dream—creamy avocado, crunchy chips, tender chicken, and beans all in one spoonful. Try serving it with extra lime wedges on the side for that extra zing.

Creamy Chicken and Rice Stuffed Peppers

So, you’ve got a hankering for something comforting yet a tad fancy, and these Creamy Chicken and Rice Stuffed Peppers are about to become your new best friend. Imagine tender bell peppers stuffed to the brim with a creamy, cheesy chicken and rice mixture that’s so good, you’ll forget all about the takeout menu.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups cooked chicken, shredded
• 1 cup cooked white rice
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking the peppers.
2. Mix filling: In a large bowl, combine the shredded chicken, cooked rice, sour cream, cheddar cheese, chicken broth, garlic powder, onion powder, salt, and black pepper. Mix until everything is well incorporated.
3. Stuff peppers: Carefully spoon the chicken and rice mixture into each bell pepper until they’re generously filled. Pro tip: Press down lightly to pack the filling in, ensuring each bite is as delicious as the last.
4. Drizzle oil: Place the stuffed peppers in a baking dish and drizzle them with olive oil for a golden finish.
5. Bake to perfection: Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through. Another pro tip: If you like a bit of crispness on top, broil for the last 2 minutes.
6. Rest before serving: Let the peppers sit for 5 minutes after baking. This allows the filling to set, making them easier to handle. Final pro tip: Serve with a dollop of extra sour cream on top for an extra creamy bite.

The peppers come out tender yet hold their shape, with the filling creamy, cheesy, and packed with flavor. Try serving them over a bed of greens for a pop of color and freshness, or alongside a crisp salad to round out the meal.

Conclusion

With 20 easy and delicious recipes, this roundup proves cream of chicken soup is a kitchen superstar! Whether you’re craving comfort food or a quick weeknight meal, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments—or pin this article to save for later. Happy cooking!