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Submerge Chicken into Canned Soup Mixture for Possibly the Easiest Meal Ever
If you’re looking for a dinner hack that’s both incredibly simple and surprisingly delicious, this one-pot chicken recipe might just become your new go-to. Imagine taking just a few minutes to prep, using pantry staples like canned soup, and ending up with tender, flavorful chicken — all without a complicated sauce or hours in the kitchen. Here’s why submerging chicken into a canned soup mixture could be the easiest meal you ever make.
Why This Recipe Works So Well
- Minimal prep: No chopping or measuring beyond opening cans.
- One pot, one pan: Less mess means less cleanup.
- Moist, tender chicken: The soup mixture keeps the chicken juicy as it cooks.
- Versatile: Use your favorite canned soup flavors to switch things up.
- Comfort food: Creamy soups pair perfectly with chicken, delivering familiar, cozy flavors.
How to Make the Easiest Chicken Ever
Ingredients:
- Boneless, skinless chicken breasts or thighs (about 4 pieces)
- 1 or 2 cans of creamy soup (cream of mushroom, cream of chicken, or cream of celery work great)
- Optional: garlic powder, herbs, or seasoning of your choice
Instructions:
- Preheat oven to 375°F (190°C).
- Place chicken in a baking dish.
- Pour canned soup evenly over the chicken, fully submerging the pieces. If you want, add a little water or milk to thin the soup for a saucier consistency.
- Season lightly with salt, pepper, or your favorite herbs for an extra flavor boost.
- Cover with foil and bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).
- Optional: Remove foil for the last 10 minutes to let the top brown slightly.
