Melt in your Mouth Chicken Bake
Ingredients4 boneless, skinless chicken breasts1 cup cream of chicken soup1 cup sour cream1 cup shredded cheddar cheese1/2 cup breadcrumbs1 tablespoon olive oil1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprikaSalt and pepper, to tasteFresh parsley, chopped, for garnishNonstick spray or butter, for greasing the baking dishInstructionsPreheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.In a mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Stir until the mixture is smooth and evenly seasoned.Pat the chicken breasts dry with paper towels and place them in a single layer in the prepared baking dish.Pour the creamy mixture over the chicken, spreading it out so each piece is fully coated.Sprinkle the shredded cheddar cheese evenly over the top of the creamy layer.In a small bowl, add the breadcrumbs and drizzle in the olive oil. Toss with a fork until all the crumbs are lightly coated and look sandy in texture.Sprinkle the oiled breadcrumbs evenly over the cheese layer, covering as much of the surface as possible for a uniform crust.Cover the baking dish tightly with aluminum foil and bake for 25 minutes.Remove the foil and continue baking for another 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the top is golden and bubbling.Let the chicken rest for 5 minutes out of the oven to allow the juices to settle, then garnish with chopped fresh parsley and serve warm.NotesUse thin, evenly sized chicken breasts for more consistent cooking; if they’re thick, pound them slightly or slice in half horizontally.Taste the creamy mixture before adding salt—canned soup and cheese already contain sodium.