Creamy Baked Chicken - A Bountiful Love

Creamy Baked Chicken

 Here's an easy, frugal, and tasty meal. We are a family of four and we had leftovers that we packed for our lunches the next day. I used salt, pepper, and rotini pasta that I already have in my pantry. If you are worried about the sodium content of the cream of mushroom, you can always skip the salt. Another option is to only use half of the can and water it down. You can also substitute the sour cream with yogurt.

Store: Aldi

Total cost with the pasta: $7.18

Servings: 5-7 (depends on serving size)


Boneless Chicken Thighs ($6.64)

Cream of Mushroom (.79 cents)

Sour Cream ($1.75)

Pantry Items used: Salt and pepper / Pasta ($1)


1. Grease your baking pan. Place your boneless chicken thighs on your pan, and season with salt and pepper. 

2. In a separate bowl, mix a can of cream of mushroom and 1/2 cup of sour cream. Spread the cream, mixture on top of your chicken. 

3. Bake the chicken for 40-45 minutes or until internal temp reaches 165 F degrees, Serve on top of pasta or rice. You can also serve it with salad.

Serve with your favorite pasta or rice, top with parmesan cheese or any cheese you have! Other serving suggestions: veggies or salad.

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