Dump and Go Cheesy Chicken
A quick, creamy, and cheesy chicken dish you can make by simply dumping all the ingredients together and letting the oven or slow cooker do the work.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese (or a cheese blend)
- ½ cup sour cream or Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Optional: 1 cup cooked rice or pasta (to serve)
- Optional garnish: chopped parsley or green onions
Instructions
- Prepare the chicken: Place chicken breasts or thighs in a slow cooker or oven-safe casserole dish.
- Mix the sauce: In a bowl, combine cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth.
- Combine: Pour the mixture over the chicken, spreading it evenly. Sprinkle shredded cheese on top.
- Slow cooker method: Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is cooked through and tender.
- Oven method: Cover with foil and bake at 375°F (190°C) for 25–30 minutes. Remove foil during the last 5 minutes for a bubbly, golden top.
- Serve: Optional — shred the chicken and stir into the sauce, or serve whole over rice, pasta, or vegetables. Garnish with parsley or green onions.
Notes
- Use a mix of cheeses for extra flavor — mozzarella, Monterey Jack, or Parmesan work well.
- For a lower-fat version, use light cream of chicken soup and reduced-fat cheese.
- Add vegetables like broccoli, mushrooms, or bell peppers for a one-pot meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe also works with chicken thighs for juicier results.