18 Delicious Cream of Chicken Recipes for Every Occasion

Welcome to your new go-to guide for comfort in a bowl! Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or simply craving the creamy, savory goodness of chicken, our roundup of 18 Delicious Cream of Chicken Recipes has something for every occasion. Dive in and discover how this versatile ingredient can transform your meals into unforgettable delights. Let’s get cooking!

Creamy Chicken and Mushroom Pasta

This Creamy Chicken and Mushroom Pasta is the ultimate comfort food, combining tender chicken, earthy mushrooms, and a velvety sauce that clings to every noodle.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 cups sliced cremini mushrooms
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken strips, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add mushrooms and garlic. Cook until mushrooms are soft and golden, about 5 minutes.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer, then reduce heat to low. Stir in Parmesan cheese, remaining 1/2 tsp salt, 1/4 tsp black pepper, and dried thyme. Simmer for 3-4 minutes until sauce thickens slightly.
5. Return chicken to the skillet and add cooked fettuccine. Toss everything together until well coated in the sauce and heated through, about 2 minutes.

The magic of this dish lies in the sauce’s perfect balance—rich yet not too heavy, with the thyme adding a subtle earthiness that complements the mushrooms beautifully.

Tip: For an extra flavor boost, try adding a splash of white wine to the sauce when you add the cream and broth.

Classic Cream of Chicken Soup

There’s nothing quite like the comforting embrace of a Classic Cream of Chicken Soup, especially when it’s homemade with love and simple ingredients.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
2. Sprinkle the 3 tablespoons of all-purpose flour over the vegetables, stirring to coat. Cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in the 4 cups of chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, then reduce the heat to low. Cook for 10 minutes, stirring occasionally, until slightly thickened.
4. Stir in the 1 cup of heavy cream, 2 cups of shredded chicken, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme. Simmer for another 5 minutes, until the chicken is heated through and the flavors are melded.
5. Serve hot, garnished with fresh herbs if desired. The secret to this soup’s velvety texture lies in the careful balance of cream and broth, creating a rich yet not overpowering base.

Tip: For an extra layer of flavor, try roasting the chicken before adding it to the soup.

Chicken and Broccoli Casserole with Cream of Chicken

This Chicken and Broccoli Casserole is the ultimate comfort food, combining tender chicken, crisp broccoli, and a creamy sauce under a golden, cheesy topping.

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup crushed Ritz crackers
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the cream of chicken soup, mayonnaise, milk, garlic powder, onion powder, salt, and black pepper until smooth.
3. Add the shredded chicken and broccoli florets to the bowl, stirring until everything is evenly coated with the sauce.
4. Pour the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
5. In a small bowl, combine the crushed Ritz crackers with the melted butter, then sprinkle this mixture over the cheese.
6. Bake for 25-30 minutes, or until the topping is golden and the casserole is bubbly around the edges.

The cracker topping adds a delightful crunch that contrasts beautifully with the creamy filling, making every bite a perfect balance of textures.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Homemade Cream of Chicken Sauce

Nothing beats the comfort of a creamy, homemade cream of chicken sauce—perfect for elevating your weeknight dinners or special occasions.

Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. In a medium saucepan, melt the 3 tablespoons of unsalted butter over medium heat.
2. Whisk in the 1/4 cup of all-purpose flour until smooth, cooking for about 1 minute to remove the raw flour taste.
3. Gradually pour in the 2 cups of chicken broth, whisking constantly to prevent lumps.
4. Stir in the 1 cup of heavy cream, then add the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder.
5. Bring the mixture to a simmer, then reduce the heat to low. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.

This sauce stands out for its velvety texture and rich flavor, making it a versatile base for casseroles, soups, or pasta dishes.

Tip: For an extra layer of flavor, sauté a small diced onion in the butter before adding the flour.

Creamy Chicken and Rice Bake

This Creamy Chicken and Rice Bake is the ultimate comfort food, combining tender chicken, fluffy rice, and a rich, creamy sauce all in one dish.

Ingredients

• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1 cup frozen peas

Instructions

1. Preheat your oven to 375°F. In a large baking dish, combine the rice and chicken broth.
2. In a skillet over medium heat, heat the olive oil. Add the chicken pieces and cook until they’re just browned on the outside, about 3 minutes per side.
3. Transfer the chicken to the baking dish with the rice. Sprinkle the garlic powder, onion powder, salt, black pepper, and paprika evenly over the top.
4. Pour the heavy cream over the chicken and rice, then sprinkle the Parmesan cheese on top.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil, stir in the frozen peas, and bake uncovered for another 15 minutes, or until the rice is tender and the top is golden.

The magic of this dish lies in the way the cream and Parmesan create a luxuriously smooth sauce that coats every grain of rice and piece of chicken.

Tip: For an extra crispy top, broil the dish for the last 2-3 minutes of baking.

Slow Cooker Cream of Chicken Pot Pie

Nothing says comfort like a creamy, hearty chicken pot pie, and this slow cooker version makes it effortlessly delicious.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 refrigerated pie crust

Instructions

1. Place the shredded chicken and frozen mixed vegetables in the slow cooker.
2. In a saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour, salt, and black pepper until smooth.
3. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 5 minutes.
4. Pour the sauce over the chicken and vegetables in the slow cooker, stirring to combine.
5. Cover and cook on low for 4 hours or on high for 2 hours.
6. Preheat your oven to 400°F. Transfer the mixture to a pie dish and top with the refrigerated pie crust, crimping the edges to seal. Cut slits in the top to vent.
7. Bake for 25 minutes, or until the crust is golden and the filling is bubbly.

The magic of this recipe lies in the slow cooker doing most of the work, melding the flavors beautifully before a quick bake gives you that golden, flaky crust.

Tip: For an extra golden crust, brush the pie crust with a beaten egg before baking.

Cream of Chicken and Wild Rice Soup

There’s nothing like a bowl of creamy, hearty soup to warm you up on a chilly day, and this Cream of Chicken and Wild Rice Soup is a comforting classic with a twist.

Ingredients

• 1/2 cup wild rice
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons butter

Instructions

1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking for another minute until fragrant.
3. Add 6 cups chicken broth and 1/2 cup wild rice to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the rice is tender.
4. In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons butter to form a paste. Stir into the soup to thicken.
5. Add 2 cups cooked chicken and 1/2 cup heavy cream to the pot, heating through for about 5 minutes. Adjust seasoning if necessary.

The wild rice adds a delightful chewiness and nutty flavor that makes this soup stand out from the usual creamy chicken soups.

Tip: For an extra layer of flavor, try using homemade chicken broth if you have it on hand.

Easy Cream of Chicken Enchiladas

These Easy Cream of Chicken Enchiladas are a comforting weeknight dinner that comes together with minimal fuss and maximum flavor.

Ingredients

• 2 cups shredded cooked chicken
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup diced green chiles
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 flour tortillas (8-inch)
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, diced green chiles, ground cumin, garlic powder, and onion powder until well combined.
3. Spread about 1/3 cup of the chicken mixture down the center of each tortilla, then roll up and place seam-side down in the prepared baking dish.
4. Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly.
6. Garnish with chopped fresh cilantro before serving.

The creamy filling with a hint of spice from the green chiles makes these enchiladas a hit with both kids and adults alike.

Tip: For an extra crispy top, broil the enchiladas for the last 2-3 minutes of baking.

Creamy Chicken and Dumplings

Nothing says comfort like a bowl of creamy chicken and dumplings, a classic dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup heavy cream
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper

Instructions

1. In a large pot, combine chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through. Remove chicken, shred, and set aside.
2. In the same pot, add onion, carrots, celery, and garlic. Cook over medium heat for 5 minutes until vegetables begin to soften.
3. Stir in dried thyme, black pepper, and shredded chicken. Pour in heavy cream and bring to a gentle simmer.
4. For the dumplings, mix flour, baking powder, and 1 tsp salt in a bowl. Stir in milk and melted butter until just combined.
5. Drop tablespoon-sized dollops of dumpling dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
6. Serve hot, garnished with fresh parsley if desired. The dumplings will be fluffy and light, soaking up the creamy broth beautifully.

Tip: For extra flavor, sauté the vegetables in the butter before adding the broth and cream.

Cream of Chicken Stuffed Peppers

Transform your dinner routine with these Cream of Chicken Stuffed Peppers, a comforting dish that combines tender peppers with a rich, creamy filling.

Ingredients

• 4 large bell peppers, any color
• 1 can (10.5 oz) cream of chicken soup
• 1 cup cooked chicken, shredded
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup green onions, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, mix together the cream of chicken soup, shredded chicken, sour cream, cheddar cheese, green onions, garlic powder, salt, and black pepper until well combined.
3. Spoon the mixture evenly into the prepared bell peppers. Place them in a baking dish and cover with foil.
4. Bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is bubbly.

The creamy chicken filling paired with the sweet, roasted peppers creates a delightful contrast that’s sure to impress. Perfect for a cozy weeknight meal that feels anything but ordinary.

Tip: For an extra crunch, sprinkle some breadcrumbs on top before the final 10 minutes of baking.

Creamy Chicken Alfredo with Cream of Chicken

Nothing says comfort like a bowl of creamy Chicken Alfredo, and this version with Cream of Chicken soup adds an extra layer of richness that’s simply irresistible.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, cut into strips
• 1 can (10.5 oz) cream of chicken soup
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley for garnish

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the chicken strips and cook until no longer pink, about 5-7 minutes.
3. Stir in the cream of chicken soup, heavy cream, Parmesan cheese, garlic powder, salt, and black pepper. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
4. Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld.
5. Garnish with chopped parsley before serving.

The secret to this dish’s velvety texture lies in the combination of cream of chicken soup and heavy cream, creating a sauce that clings perfectly to every strand of pasta.

Tip: For an extra touch of luxury, sprinkle a little more Parmesan on top right before serving.

Cream of Chicken and Corn Chowder

Warm up your evening with this creamy, comforting Cream of Chicken and Corn Chowder, packed with tender chicken and sweet corn in every spoonful.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
4. Add the chicken, corn, heavy cream, salt, pepper, and thyme. Simmer for another 10 minutes, stirring occasionally, until the chowder is thickened and the flavors are blended.
5. Serve hot, garnished with fresh parsley if desired.

This chowder stands out with its velvety texture and the perfect balance of savory chicken and sweet corn, making it a hearty meal that’s both simple and satisfying.

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika with the thyme.

Creamy Chicken Tetrazzini

Warm up your dinner table with this comforting Creamy Chicken Tetrazzini, a dish that combines tender chicken, mushrooms, and pasta in a rich, creamy sauce.

Ingredients

• 8 oz spaghetti, broken into halves
• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup breadcrumbs
• 2 tbsp parsley, chopped

Instructions

1. Preheat oven to 375°F. Cook spaghetti according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mushrooms and sauté until soft, about 5 minutes.
3. Sprinkle flour over mushrooms, stirring to combine. Gradually whisk in chicken broth and heavy cream, bringing to a simmer until thickened, about 5 minutes.
4. Stir in Parmesan cheese, salt, black pepper, and garlic powder. Add cooked spaghetti and shredded chicken, tossing to coat evenly.
5. Transfer mixture to a greased baking dish. Sprinkle breadcrumbs and parsley on top.
6. Bake at 375°F for 25 minutes until bubbly and golden on top.

The breadcrumb topping adds a delightful crunch to this creamy, cheesy pasta, making it a hit for both weeknight dinners and special occasions.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Cream of Chicken and Potato Bake

Warm up your kitchen with this comforting Cream of Chicken and Potato Bake, a hearty dish that combines creamy textures with the rustic charm of potatoes.

Ingredients

• 2 cups cooked chicken, shredded
• 4 medium potatoes, thinly sliced
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp butter, melted
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
3. Layer half of the sliced potatoes in the prepared baking dish, followed by half of the shredded chicken, and half of the soup mixture. Repeat the layers.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. In a small bowl, combine the melted butter and breadcrumbs, then sprinkle over the cheese.
6. Bake for 45 minutes, or until the potatoes are tender and the top is golden and bubbly.

The magic of this bake lies in the layers, which meld together in the oven to create a dish that’s both creamy and satisfyingly textured.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Creamy Chicken and Spinach Lasagna

This Creamy Chicken and Spinach Lasagna is a comforting twist on the classic, packed with rich flavors and a velvety texture that’ll have everyone asking for seconds.

Ingredients

• 9 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (15 oz) container ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups Alfredo sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Cook the lasagna noodles according to package instructions, then drain and set aside.
2. In a large bowl, mix the shredded chicken, spinach, ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, garlic powder, salt, and black pepper until well combined.
3. Spread 1/2 cup Alfredo sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce, then half of the chicken mixture, and another 1/2 cup Alfredo sauce. Repeat the layers once more.
4. Top with the remaining 3 lasagna noodles, remaining Alfredo sauce, and sprinkle with the remaining mozzarella and Parmesan cheeses.
5. Bake for 25 minutes, or until the cheese is bubbly and golden. Let stand for 5 minutes before serving.

The secret to this lasagna’s irresistible creaminess? A generous layer of Alfredo sauce that melds perfectly with the tender chicken and spinach.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Cream of Chicken and Asparagus Risotto

Warm up your evening with this creamy and comforting Cream of Chicken and Asparagus Risotto, a dish that brings together tender asparagus and succulent chicken in a rich, velvety sauce.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 1 cup cooked chicken, shredded
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until soft, about 3 minutes.
2. Stir in Arborio rice, coating it with the oil and onion mixture, for about 2 minutes.
3. Gradually add warmed chicken broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 20 minutes.
4. Add shredded chicken and asparagus pieces, cooking for an additional 5 minutes until the asparagus is tender.
5. Reduce heat to low. Stir in heavy cream, grated Parmesan cheese, salt, and black pepper, mixing until the risotto is creamy and well combined.
6. Remove from heat and let stand for 2 minutes before serving.

The magic of this risotto lies in the slow addition of broth, which coaxes out the rice’s natural starches for an irresistibly creamy texture without overwhelming richness.

Tip: For an extra layer of flavor, try stirring in a teaspoon of lemon zest with the heavy cream.

Creamy Chicken and Bacon Macaroni

Nothing says comfort like a bowl of creamy chicken and bacon macaroni, a dish that combines the heartiness of chicken and bacon with the creamy, cheesy goodness of macaroni.

Ingredients

• 8 oz elbow macaroni
• 2 cups cooked chicken, shredded
• 6 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour, garlic powder, onion powder, salt, and pepper, cooking for 1 minute until bubbly.
4. Gradually whisk in the milk, bringing the mixture to a simmer. Cook for 2-3 minutes, stirring constantly, until thickened.
5. Remove from heat and stir in the cheddar and Parmesan cheeses until melted and smooth.
6. Add the cooked macaroni, shredded chicken, and crumbled bacon to the cheese sauce, stirring to combine.
7. Pour the mixture into the prepared baking dish and bake for 20 minutes, until bubbly and lightly golden on top.

The crispy bacon adds a smoky crunch that contrasts beautifully with the creamy, cheesy pasta, making every bite a delightful mix of textures.

Tip: For an extra crispy top, broil the macaroni for the last 2-3 minutes of baking.

Cream of Chicken and Herb Bread Pudding

Transform your leftover bread into a comforting Cream of Chicken and Herb Bread Pudding, a savory twist on the classic that’s perfect for a cozy dinner.

Ingredients

• 4 cups day-old bread, cubed
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F and grease a 9×9 inch baking dish.
2. In a large bowl, whisk together the cream of chicken soup, milk, eggs, salt, and black pepper until smooth.
3. Add the bread cubes, shredded chicken, parsley, and thyme to the bowl, stirring gently to coat everything evenly.
4. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese on top.
5. Bake for 35-40 minutes, or until the pudding is set and the top is golden brown.

The magic of this dish lies in the creamy texture and the herby freshness that cuts through the richness, making it a standout comfort food.

Tip: For an extra crispy top, broil the pudding for the last 2-3 minutes of baking.

Conclusion

We hope this roundup of 18 delicious Cream of Chicken recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each recipe is a testament to the versatility and comfort this classic ingredient brings to the table. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

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