‘Soup’-er Baked Chicken

Have you ever wondered why there are so many recipes for cooking chicken? It’s one animal protein that you can find all over the world. And it’s inexpensive. We are more likely to eat chicken in some form more than twice a week than any other meat. And, let’s face it, it often seems like there are just so many ways to prepare it.

The answer is there are and there aren’t. Many chicken recipes are just modifications of older recipes. And that’s what we have for you today. This dish takes it’s cue from the nifty ‘Fifties when food companies were out to find easy ways for housewives to put dinner on the table every night without disturbing those June Cleaver pearls with sweat.

This is a very easy dish that can be adapted in all sorts of ways to fit your personal tastes. For even faster service, this can be put together in just a few minutes. For accompanying dishes, I’d go with a salad or sautéed green beans, and rice or stuffing if you happen to have some around. Also, you don’t have to use chicken breasts. Use the cheaper bone-in thighs. But trim off the fat and skin.

Souper Baked Chicken

Prep Time: 5 Minutes; Cook Time: 1 Hour; Ready In: 1 Hour 5 Minutes

Makes 4 servings.


  • 2 pounds chicken parts
  • 1 tablespoon butter, melted
  • 1 (10.75 ounce) can Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


  1. Place chicken in 2 quart shallow baking dish. Drizzle with margarine. Bake at 375 degrees F for 30 minutes.
  2. Spoon soup over chicken and bake 30 minutes more or until chicken is no longer pink. Remove chicken. Stir sauce.


  • Tip: If you remove skin from chicken before baking, mix 2 tablespoons water with soup.
  • Tip: To melt butter, remove wrapper and place in microwave-safe cup. Microwave on HIGH 30 seconds.

Nutritional Information

  • Amount Per Serving:  Calories: 382; Total Fat: 24.7g; Cholesterol: 103mg; Sodium: 659mg; Total Carbs: 6.2g; Dietary Fiber: 1.2g; Protein: 32.5g