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One Dish Chicken Bake Recipe
Ash Tyrrell

One Dish Chicken Bake Recipe

I have to tell you, the first time I made this One Dish Chicken Bake, I was hooked instantly. It’s the kind of meal that makes the whole house smell amazing while being surprisingly simple to put together.
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Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 4 skinless boneless chicken breasts – Choose fresh chicken for juicier results; avoid frozen if possible.
  • 1 can 10.5 oz cream of mushroom soup – Homemade or low-sodium versions work best for more control over flavor.
  • 1 cup sour cream – Adds creaminess; I prefer full-fat for richer taste.
  • 1 cup shredded cheddar cheese – Grate it fresh for better melt and flavor.
  • 1/2 cup chopped onion – Sweet onions enhance the savory taste; chop finely for even cooking.
  • 1/2 cup chopped green bell pepper – Adds a fresh mild crunch; avoid frozen for better texture.
  • 1 teaspoon garlic powder – Gives depth without overpowering; I sometimes use fresh minced garlic for stronger flavor.
  • 1/2 teaspoon paprika – Adds mild smokiness and a hint of color.
  • Salt and pepper to taste – I like seasoning each layer to balance flavors.
  • 2 cups cooked rice – Use freshly cooked or leftover rice; it soaks up the sauce nicely.

Method
 

  1. Start by preheating your oven to 350°F. Chop the onions and green bell peppers, grate the cheese, and season the chicken with salt, pepper, garlic powder, and paprika. This step sets the base for a flavorful bake.
  2. In a bowl, combine the cream of mushroom soup and sour cream until smooth. I like to taste the sauce here to adjust salt or add extra garlic for a punchier flavor.
  3. Place the cooked rice in the bottom of your baking dish. Lay the chicken breasts on top, then pour the creamy sauce evenly over them. Sprinkle the chopped onions, bell peppers, and shredded cheese on top for that golden finish.
  4. Cover the dish with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes. The cheese should be bubbly, and the chicken fully cooked at an internal temperature of 165°F.
  5. Let the dish sit for 5 minutes after baking to allow the flavors to settle. I find this makes it easier to cut and serve while keeping the chicken juicy.

Notes

  • I always season each layer; it really enhances the flavor.
  • Freshly grated cheese melts better and tastes more flavorful than pre-shredded.
  • Using fresh vegetables keeps the texture crunchy instead of mushy.
  • Letting the bake rest after cooking makes it creamier.
  • I sometimes add a splash of white wine to the sauce for extra depth.