This Creamy Chicken Bake is a family favorite! Tender chicken breasts smothered in a scratch-made cream sauce, sprinkled with buttery cracker crumbs and baked until golden and bubbly.
Dinner’s Ready!
A hot and filling dinner that’s sure to become a family favorite! This Creamy Chicken Bake is made with tender chicken breast smothered in a scratch-made cream sauce, sprinkled with buttery cracker crumbs and baked until golden and bubbly. Serve over a bed of rice and pair with your favorite green vegetable for a balanced and filling meal they’ll love.
Chicken casseroles have always been a go-to meal I make when we’re craving something filling and comforting. Whether it be a Chicken Parmesan Casserole to satisfy that craving for Italian comfort or a Chicken Noodle Casserole to make us feel cozy on a cold winter’s day or this Creamy Chicken Bake that has a taste of nostalgia to it, you just can’t go wrong with a baked chicken casserole when you need a dinner that’s sure to be a winner.
Inspired by a Childhood Favorite!
Growing up, one of our absolute favorite dinners was a chicken casserole where bone-in chicken is covered in canned cream soup and sprinkled with buttery crackers then baked and served over a bed of rice. Of course it’s tasty, tasty, but I’ve been wanting to make my own version with a scratch-made cream sauce and boneless chicken breasts.
The buttery crackers are what makes the meal so memorable so they were non-negotiable when I was recreating this recipe…mmmmm! I’m so thrilled with the way my version of this family favorite turned out! Enjoy!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Boneless skinless chicken breasts
- Chicken broth
- All-purpose flour
- Poultry seasoning – a combination of dried thyme, sage and rosemary would make a great substitute for poultry seasoning if you don’t have it on hand.
- Salt
- Pepper
- Whole milk
- Sour cream
- Butter
- Buttery crackers (like Ritz crackers)
Supplies:
How to Make Creamy Chicken Bake
- Preheat oven to 350°F. Place chicken breasts in a greased 9×13-inch baking dish. Set aside.
- In a medium saucepan, bring the chicken broth to a boil oven medium-high heat.
- While the chicken broth is coming to a boil, whisk the flour, poultry seasoning, salt and pepper together in a bowl.
- Then whisk in the milk until the mixture is thick and smooth.
- Reduce the chicken broth to a simmer and slowly whisk the flour mixture into the simmering broth. Continue to whisk over low heat until the sauce starts to thicken.
- Turn off the heat and stir in the sour cream. Pour the cream sauce evenly over the chicken breasts.
- In a small bowl, melt the butter. Stir the crushed crackers into the butter with a fork.
- Sprinkle the crushed crackers evenly over the cream sauce in the baking dish.
- Cover the dish completely with foil and bake for 30 minutes. Remove the foil and bake uncovered for 20 minutes or until chicken is cooked all the way through and reaches an internal temperature of 165°F. Serve over rice with a side of veggies.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave in 30 second intervals until heated through.
More Hot Meals in Minutes
Get family dinner on the table in about 30 minutes with My Favorite Hot Meals in Minutes. These delicious and quick dinner recipes are perfect for weeknight meals when time is short and the crowd is hungry.
If you make this Creamy Chicken Bake, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Creamy Chicken Bake
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 4-6
- Category: Main
Description
This Creamy Chicken Bake is family favorite! Tender chicken breast covered in a creamy sauce and sprinkled with buttery crackers, baked golden and served over a bed of rice.
Ingredients
- 4 large boneless skinless chicken breasts
- 2 cups chicken broth
- 3/4 cup all-purpose flour
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup whole milk
- 1 cup sour cream
- 1/2 cup (1 stick) butter
- 35 buttery crackers, crushed
Instructions
- Preheat oven to 350°F. Place chicken breasts in a greased 9×13-inch baking dish. Set aside.
- In a medium saucepan, bring the chicken broth to a boil oven medium-high heat. While the chicken broth is coming to a boil, whisk the flour, poultry seasoning, salt and pepper together in a bowl then whisk in the milk until the mixture is thick and smooth. Reduce the chicken broth to a simmer and slowly whisk the flour mixture into the simmering broth. Continue to whisk over low heat until the sauce starts to thicken. Turn off the heat and stir in the sour cream. Pour the cream sauce evenly over the chicken breasts.
- In a small bowl, melt the butter. Stir the crushed crackers into the butter with a fork. Sprinkle the crushed crackers evenly over the cream sauce in the baking dish.
- Cover the dish completely with foil and bake for 30 minutes. Remove the foil and bake uncovered for 20 minutes or until chicken is cooked all the way through. Serve over rice with a side of veggies.
