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

This comforting casserole is a weeknight hero—creamy, hearty, and packed with flavor thanks to a clever blend of herbs and cheese.

Ingredients:

• 2 cups uncooked long-grain white rice
• 3 cups chicken broth
• 1 lb boneless, skinless chicken breasts, diced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a large skillet, heat 2 tbsp olive oil over medium heat. Add diced chicken and cook until no longer pink, about 5–6 minutes. Transfer to a plate.
2. In the same skillet, sauté chopped onion for 3 minutes until soft. Add 3 cloves minced garlic, 1 tsp thyme, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
3. Stir in 2 cups rice and 3 cups chicken broth, scraping up any browned bits. Bring to a simmer, then remove from heat.
4. Fold in cooked chicken, 1 cup heavy cream, and half of the cheddar cheese. Pour into a greased 9×13-inch baking dish and top with remaining cheese.
5. Bake uncovered for 25–30 minutes until bubbly and golden. Let stand 5 minutes before serving.

The magic here? The rice cooks right in the casserole, soaking up all the creamy, cheesy goodness without turning mushy.

Tip: For extra crunch, sprinkle buttered breadcrumbs over the cheese before baking.

Cheesy Chicken Pot Pie

This cozy, cheesy twist on classic chicken pot pie is pure comfort in every bite—flaky crust, creamy filling, and a gooey cheddar kick that’ll have everyone asking for seconds.

Ingredients

• 1 store-bought pie crust (or homemade, if you’re ambitious!)
• 2 cups cooked shredded chicken
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup diced yellow onion
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Roll out the pie crust and press it into a 9-inch pie dish. Trim edges, then refrigerate.
2. In a large skillet, melt the butter over medium heat. Add the onion and carrots; cook for 5 minutes until softened. Sprinkle in the flour, garlic powder, thyme, salt, and pepper; stir for 1 minute.
3. Slowly whisk in the chicken broth and heavy cream until smooth. Simmer for 3–4 minutes until thickened. Remove from heat; stir in the chicken, peas, and cheddar cheese.
4. Pour the filling into the crust. Cover with a second crust or lattice top, crimping edges to seal. Brush with beaten egg.
5. Bake for 25–30 minutes until the crust is golden and the filling is bubbly. Let cool 10 minutes before slicing.

The melted cheddar weaves through the creamy filling, adding a rich tang that balances the flaky, buttery crust perfectly.

Tip: For extra crunch, sprinkle the top crust with grated Parmesan before baking.

Chicken and Broccoli Bake

This cozy, cheesy bake is the ultimate comfort food—tender chicken, crisp broccoli, and a creamy sauce that comes together in one dish.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 3 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F and lightly grease a 9×9-inch baking dish.
2. In a large bowl, mix the shredded chicken, broccoli florets, cheddar cheese, mayonnaise, sour cream, Parmesan cheese, garlic powder (1 tsp), onion powder (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) until combined.
3. Spread the mixture evenly into the baking dish and sprinkle panko breadcrumbs (1/4 cup) on top.
4. Bake for 25–30 minutes until bubbly and the breadcrumbs are golden.

The magic here? The tangy mayo-sour cream mix keeps the chicken juicy while the panko adds the perfect crunch. Serve it straight from the dish for maximum comfort.

Tip: Swap in frozen broccoli (thawed and patted dry) if fresh isn’t handy—just skip the extra salt.

Slow Cooker Chicken and Dumplings

Nothing says comfort like a steaming bowl of chicken and dumplings, and this slow cooker version makes it effortless—just set it and forget it!

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1 cup all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

1. In a 6-quart slow cooker, combine chicken thighs, chicken broth, carrots, celery, onion, garlic, dried thyme, 1 tsp salt, and black pepper. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
2. Shred the chicken with two forks directly in the slow cooker. Stir in heavy cream.
3. In a medium bowl, whisk together flour, baking powder, and 1/2 tsp salt. Add milk and melted butter, stirring just until a sticky dough forms.
4. Drop tablespoon-sized scoops of dough into the slow cooker. Cover and cook on HIGH for 30 minutes (no peeking—this steams the dumplings!).

The dumplings puff up into fluffy clouds while soaking up the rich, creamy broth—pure comfort in every bite.

Tip: For extra flavor, swap half the broth for a splash of dry white wine.

Chicken and Stuffing Casserole

This cozy casserole combines tender chicken, savory stuffing, and a creamy sauce for a comforting meal that’s as easy to make as it is satisfying.

Ingredients:

• 3 cups cooked shredded chicken (rotisserie works great!)
• 1 (6 oz) box stuffing mix (like Stove Top)
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp melted butter

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, mix the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and black pepper until smooth. Fold in the shredded chicken.
3. Spread the chicken mixture evenly in the baking dish. Sprinkle shredded cheddar cheese on top.
4. In a separate bowl, combine the stuffing mix and melted butter. Scatter the stuffing evenly over the cheese layer.
5. Bake for 25–30 minutes, until the stuffing is golden and the edges are bubbly.

The magic here is the crispy stuffing topping contrasting with the creamy, cheesy chicken beneath—it’s a texture lover’s dream!

Tip: For extra crunch, broil the casserole for 1–2 minutes at the end (watch closely!).

Creamy Chicken Noodle Soup

This cozy twist on classic chicken noodle soup gets its velvety richness from a touch of cream—comfort in every spoonful.

Ingredients:

• 2 tbsp butter
• 1 medium yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 1/2 cups egg noodles
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt butter in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook for 5 minutes until softened.
2. Pour in chicken broth and add chicken thighs. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Remove chicken, shred with forks, and return to the pot. Stir in egg noodles, thyme, black pepper, and salt. Simmer for 8 minutes until noodles are tender.
4. Turn off heat, stir in heavy cream, and let sit for 2 minutes. Garnish with parsley before serving.

The cream adds a luxurious silkiness without overpowering the savory broth—perfect for when you want something a little extra special.

Tip: For extra depth, swap the butter for browned butter and sprinkle with grated Parmesan at the end.

Chicken and Mushroom Pasta Bake

This creamy, comforting pasta bake is a weeknight hero—packed with tender chicken, earthy mushrooms, and a cheesy finish that’ll have everyone scraping their plates.

Ingredients:

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente; drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook until no longer pink, 5–6 minutes. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté mushrooms until softened, 4 minutes. Stir in garlic, thyme, 1 tsp salt, and 1/2 tsp black pepper; cook 1 minute.
4. Sprinkle flour over mushrooms and stir to coat. Gradually whisk in milk and broth, scraping up browned bits, until sauce thickens slightly, 3–4 minutes.
5. Combine cooked pasta, chicken, and sauce in a greased 9×13″ baking dish. Top with mozzarella and Parmesan. Bake 20 minutes until bubbly and golden.

The flour-thickened sauce clings perfectly to every noodle, while the Parmesan adds a salty crunch to the melted mozzarella blanket.

Tip: For extra depth, swap creminis for wild mushrooms like shiitake or oyster.

Loaded Chicken and Potato Casserole

This hearty casserole is pure comfort food—packed with tender chicken, crispy potatoes, and all the cheesy, smoky flavors you crave.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, diced
• 4 cups russet potatoes, cubed (1-inch pieces)
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/3 cup sour cream
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until lightly golden.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken until no longer pink (5–6 minutes), then stir in 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder.
3. In a greased 9×13″ dish, layer roasted potatoes, chicken, 1/2 cup cheddar cheese, and crumbled bacon. Dollop sour cream evenly over the top, then sprinkle with remaining 1/2 cup cheese.
4. Bake for 15 minutes until bubbly. Garnish with green onions.

The smoky paprika and crispy bacon bits make every bite irresistible, while the sour cream adds a tangy twist to balance the richness.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely so the cheese doesn’t burn!

Chicken and Corn Chowder

This comforting chowder is loaded with tender chicken, sweet corn, and a velvety broth that comes together in just one pot—perfect for busy weeknights!

Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 1 lb boneless, skinless chicken thighs, cubed
• 2 cups frozen or fresh corn kernels
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds.
2. Sprinkle 1/4 cup flour over the onions, stirring constantly for 1 minute to form a paste. Slowly whisk in 4 cups chicken broth and 2 cups milk until smooth.
3. Add chicken thighs, 2 cups corn, 1 tsp smoked paprika, 1/2 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes, stirring occasionally, until chicken is cooked through.
4. Reduce heat to low and stir in 1/2 cup heavy cream. Simmer for 5 more minutes until slightly thickened.
5. Ladle into bowls and top with chopped parsley.

The smoky paprika and cream add a rich depth to this chowder, while the corn keeps every bite sweet and satisfying.

Tip: For extra texture, crisp chopped bacon as a topping—it pairs perfectly with the smoky notes!

Creamy Chicken Enchiladas

These enchiladas are the ultimate comfort food—tender chicken wrapped in soft tortillas and smothered in a creamy, cheesy sauce with just the right kick.

Ingredients:

• 2 cups shredded cooked chicken
• 8 (6-inch) flour tortillas
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix the shredded chicken, 1/2 cup of the shredded cheese, diced green chiles, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt.
3. In another bowl, whisk together the cream of chicken soup and sour cream until smooth.
4. Spread 1/2 cup of the sauce mixture in the bottom of the baking dish.
5. Spoon about 1/4 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the dish.
6. Pour the remaining sauce over the enchiladas and sprinkle with the remaining 1 cup of cheese.
7. Bake for 20–25 minutes until bubbly and golden. Garnish with fresh cilantro if using.

The magic here is the tangy sour cream cutting through the richness of the cheese—it’s a combo you’ll crave again and again.

Tip: For extra flavor, swap half the Monterey Jack with pepper Jack cheese.

Chicken and Wild Rice Soup

This cozy, nutty-flavored soup is like a hug in a bowl—packed with tender chicken, earthy wild rice, and just the right amount of creaminess.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 lb boneless, skinless chicken thighs
• ¾ cup wild rice blend (uncooked)
• 6 cups chicken broth
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper; cook 1 minute until fragrant.
2. Add the chicken thighs, ¾ cup wild rice, and 6 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until rice is tender and chicken shreds easily.
3. Remove chicken, shred with forks, and return to the pot. Stir in ½ cup heavy cream and simmer uncovered for 5 minutes. Garnish with 2 tbsp parsley.

The wild rice adds a delightful chewiness, while the cream balances the earthy flavors perfectly—no bland bites here!

Tip: For extra depth, swap 1 cup of broth for dry white wine when adding the liquid.

Chicken and Spinach Lasagna

This creamy, cheesy lasagna swaps in tender chicken and fresh spinach for a lighter twist on the classic—perfect for weeknights when you crave comfort food without the heaviness.

Ingredients

• 9 lasagna noodles (uncooked)
• 2 cups cooked shredded chicken
• 2 cups fresh spinach, roughly chopped
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce

Instructions

1. Preheat oven to 375°F. Boil lasagna noodles according to package instructions until al dente, then drain and set aside.
2. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic, basil, salt, and black pepper until combined.
3. Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer 3 noodles, half the ricotta mixture, half the chicken, and half the spinach. Repeat layers, ending with noodles.
4. Top with remaining marinara and 1 cup mozzarella. Cover with foil and bake 25 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The layers stay perfectly distinct, with the spinach adding a pop of color and freshness against the rich cheeses.

Tip: Let it rest 10 minutes before slicing—this keeps the layers neat!

One-Pot Creamy Chicken Alfredo

This dreamy, one-pot chicken Alfredo comes together in under 30 minutes—no pre-cooking pasta or fussing with multiple pans required!

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 oz fettuccine pasta, broken in half
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot or deep skillet over medium-high heat, combine chicken, fettuccine, chicken broth, heavy cream, garlic, Italian seasoning, salt, and black pepper. Bring to a boil, stirring occasionally.
2. Reduce heat to medium-low and simmer for 15 minutes, stirring frequently, until pasta is al dente and chicken is cooked through (165°F internal temp).
3. Remove from heat and stir in Parmesan cheese until melted and sauce is creamy. Let stand 2 minutes to thicken.
4. Garnish with fresh parsley before serving.

The magic here? The pasta cooks right in the creamy sauce, absorbing all that rich flavor while thickening it perfectly—no watery Alfredo in sight!

Tip: For extra depth, add a pinch of nutmeg with the Parmesan. It’s a classic Italian trick that makes the creaminess pop.

Chicken and Biscuit Casserole

This cozy casserole combines tender chicken, creamy gravy, and flaky biscuits for the ultimate comfort food fix—no fuss, all flavor.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup whole milk
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1 (16.3 oz) can refrigerated flaky biscuits (8-count)
• 2 tbsp melted butter
• 1/4 tsp paprika

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix shredded chicken, cream of chicken soup, frozen vegetables, whole milk, 1 tsp garlic powder, 1/2 tsp thyme, and 1/4 tsp black pepper until combined. Spread evenly in a 9×13-inch baking dish.
2. Separate biscuits and arrange them over the chicken mixture. Brush tops with 2 tbsp melted butter and sprinkle with 1/4 tsp paprika.
3. Bake for 20–25 minutes until biscuits are golden and the filling is bubbly. Let stand 5 minutes before serving.

The magic here? The biscuits soak up just enough gravy to stay fluffy while forming a buttery, crisp top layer—pure comfort in every bite.

Tip: For extra richness, swap the milk for half-and-half and add a handful of shredded cheddar to the filling.

Chicken and Vegetable Shepherd’s Pie

This cozy twist on shepherd’s pie swaps ground beef for tender chicken and packs in colorful veggies—comfort food with a lighter, brighter vibe.

Ingredients

• 1 lb ground chicken
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 2 cups mashed potatoes (prepared or homemade)
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400°F. Heat olive oil in a skillet over medium heat. Add onion, carrots, and garlic; cook for 5 minutes until softened.
2. Add ground chicken, breaking it up with a spoon, and cook until no longer pink (about 6 minutes). Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
3. Pour in chicken broth and simmer for 3 minutes. Stir in peas, then transfer the mixture to a greased 9-inch pie dish.
4. Spread mashed potatoes evenly over the filling, then sprinkle with cheddar cheese. Bake for 20 minutes until bubbly and golden.

The cheesy potato topping contrasts perfectly with the savory chicken and veggie filling—like a hug in casserole form!

Tip: For extra crunch, broil for the last 2 minutes to toast the cheese.

Creamy Chicken and Dumpling Soup

Nothing beats the comfort of tender chicken and fluffy dumplings swimming in a rich, creamy broth—this recipe is a hug in a bowl.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery; cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Pour in the chicken broth and add the chicken thighs, thyme, 1 tsp salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
3. Stir in the heavy cream and simmer for 5 minutes.
4. For the dumplings: In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Stir in the milk until just combined. Drop tablespoon-sized scoops of dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
5. Garnish with fresh parsley before serving.

The dumplings puff up into pillowy clouds, soaking up the creamy broth while keeping their tender bite—pure comfort food magic.

Tip: For extra flavor, swap half the broth for a splash of dry white wine when simmering the soup.

Chicken and Green Bean Casserole

This cozy casserole combines tender chicken and crisp green beans in a creamy, cheesy sauce—comfort food at its simplest and tastiest.

Ingredients:

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

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder (1/2 tsp), onion powder (1/2 tsp), and black pepper (1/4 tsp) until smooth.
3. Fold in the shredded chicken, green beans, and 1/2 cup of the cheddar cheese. Spread evenly in the baking dish.
4. Sprinkle the remaining 1/2 cup cheddar cheese and French-fried onions on top. Bake for 25 minutes until bubbly and golden.

The crispy onion topping adds the perfect crunch to this creamy, veggie-packed dish—no pre-cooking the green beans required!

Tip: Swap in rotisserie chicken for even quicker prep.

Chicken and Sweet Potato Bake

This cozy one-pan wonder combines tender chicken with caramelized sweet potatoes for a fuss-free meal that’s packed with flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 red onion, sliced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. In a large bowl, toss sweet potatoes and red onion with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
2. Spread the mixture on a rimmed baking sheet. Roast for 15 minutes, stirring halfway, until slightly softened.
3. Meanwhile, coat chicken with remaining 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper.
4. Push sweet potatoes to one side of the pan and add chicken in a single layer. Bake for 20–25 minutes, until chicken reaches 165°F and sweet potatoes are caramelized at the edges.
5. Sprinkle with fresh parsley before serving.

The smoky paprika and thyme create a savory crust on the chicken, while the sweet potatoes turn melt-in-your-mouth tender—no flipping or fussing required.

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

Chicken and Tortilla Soup

This soul-warming soup is packed with smoky chipotle, tender chicken, and crispy tortilla strips—perfect for a cozy weeknight dinner.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tbsp chopped chipotle in adobo sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 cups tortilla strips, for serving
• 1 avocado, diced (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic, 1 tsp cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
2. Pour in fire-roasted tomatoes and 4 cups chicken broth, scraping up any browned bits. Add chicken thighs, black beans, corn, 1 tbsp chipotle, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes.
3. Remove chicken, shred with forks, and return to the pot. Stir in cilantro and lime juice.
4. Ladle into bowls and top with tortilla strips and diced avocado.

The smoky chipotle and crispy tortillas create a crave-worthy contrast of textures—comfort food with a kick!

Tip: For extra depth, char the tortilla strips in a dry skillet before serving.

Creamy Chicken and Rice Stuffed Peppers

These stuffed peppers are a cozy, one-dish wonder—packed with tender chicken, creamy rice, and melty cheese for a satisfying bite every time.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked white rice
• 1 cup shredded cooked chicken
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the cooked rice, shredded chicken, 1/2 cup cream cheese, 1/4 cup sour cream, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Spoon the filling into the peppers, packing it down lightly. Top each with 2 tbsp shredded cheddar cheese.
4. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly and golden.

The cream cheese and sour cream keep the filling luxuriously rich, while the smoky paprika adds a subtle depth that makes these peppers stand out.

Tip: For extra flavor, try stirring a handful of chopped fresh herbs (like parsley or chives) into the filling before baking.

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!