18 Delicious Cream of Chicken Recipes for Every Occasion

There’s something undeniably comforting about a bowl of creamy chicken soup, isn’t there? Whether you’re whipping up a quick weeknight dinner, looking for seasonal favorites to warm up chilly evenings, or simply craving some comfort food, our roundup of 18 Delicious Cream of Chicken Recipes has got you covered. Dive in and discover your next favorite dish that promises to delight your taste buds any day of the week!

Creamy Chicken and Mushroom Soup

There’s nothing like a bowl of creamy chicken and mushroom soup to warm you up from the inside out. This recipe is a hug in a bowl, with tender chicken and earthy mushrooms swimming in a velvety broth.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cubed
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 2 tablespoons butter

Instructions

1. In a large pot, heat olive oil over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same pot, melt butter. Add mushrooms, onion, and garlic, cooking until softened, about 5 minutes.
3. Sprinkle flour over the vegetables, stirring to coat. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in chicken broth, ensuring no lumps remain. Bring to a simmer.
5. Return chicken to the pot. Stir in heavy cream, salt, pepper, and thyme. Simmer for 10 minutes, allowing flavors to meld.
6. Serve hot, garnished with fresh parsley if desired.

The secret to this soup’s luxurious texture? A quick roux that thickens the broth just enough to cling to every spoonful.

Tip: For an even richer flavor, swap half the chicken broth for mushroom 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 and cook for 10 minutes, or 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, or until the chicken is heated through.
5. Adjust seasoning to taste and serve hot.

The magic of this soup lies in its velvety texture, achieved by the perfect balance of flour and cream, making every spoonful a creamy delight.

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

Slow Cooker Creamy Chicken and Rice

There’s nothing like coming home to the comforting aroma of creamy chicken and rice simmering away in your slow cooker. This dish is a hug in a bowl, perfect for those busy days when you want a hearty meal without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and cooked through.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
5. Stir in the rice and shredded cheddar cheese. Cover and cook on HIGH for an additional 30 minutes, or until the rice is tender.

The magic of this recipe lies in the creamy, cheesy rice that perfectly complements the tender chicken, creating a dish that’s both comforting and satisfying.

Tip: For an extra layer of flavor, sprinkle some fresh parsley or green onions on top before serving.

Cream of Chicken and Wild Rice Casserole

This Cream of Chicken and Wild Rice Casserole is the ultimate comfort food, blending creamy textures with the earthy tones of wild rice for a dish that’s as nourishing as it is delicious.

Ingredients

• 1 cup uncooked wild rice
• 2 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup frozen peas and carrots, thawed
• 1/2 cup breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
3. In a large bowl, mix the cooked chicken, cream of chicken soup, sour cream, milk, Parmesan cheese, garlic powder, onion powder, and black pepper until well combined.
4. Stir in the cooked wild rice and thawed peas and carrots, then pour the mixture into the prepared baking dish.
5. In a small bowl, mix the breadcrumbs with the melted butter, then sprinkle evenly over the casserole.
6. Bake for 25 minutes, or until the top is golden and the casserole is bubbly around the edges.

The wild rice adds a delightful chewiness that contrasts beautifully with the creamy sauce, making every bite interesting. Perfect for a cozy family dinner that feels a little special.

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

Homemade Cream of Chicken Soup

There’s nothing quite like the comfort of a creamy, homemade cream of chicken soup, especially when it’s as easy to make as this recipe.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 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, ensuring no lumps remain. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
4. Stir in the heavy cream, chicken, salt, pepper, and thyme. Simmer for another 10 minutes, stirring occasionally, until the soup is creamy and the flavors are well combined.

This soup stands out for its velvety texture and the perfect balance of richness and warmth from the thyme. It’s a bowl of comfort that’s both simple and sophisticated.

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

Creamy Chicken and Dumplings

There’s nothing quite like a bowl of creamy chicken and dumplings to warm you up from the inside out. This classic comfort dish is easier to make than you might think, with tender chicken and fluffy dumplings in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken breasts, cubed
• 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

Instructions

1. In a large pot, combine chicken broth, chicken, onion, carrots, celery, garlic, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
2. While the chicken cooks, prepare the dumplings. In a bowl, mix 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Stir in 1 cup milk and 2 tbsp melted butter until just combined.
3. Drop tablespoon-sized dollops of the dumpling mixture into the simmering pot. Cover and cook for 15 minutes without lifting the lid.
4. Stir in 1 cup heavy cream and simmer for an additional 5 minutes until the dumplings are fluffy and the sauce is creamy.

The secret to this dish’s irresistible texture lies in the dumplings, which steam directly in the flavorful broth, absorbing all the delicious flavors while staying light and tender.

Tip: For an extra layer of flavor, try adding a splash of white wine to the broth when cooking the chicken.

Cream of Chicken and Broccoli Bake

Warm up your dinner table with this creamy, comforting Cream of Chicken and Broccoli Bake that’s sure to become a weeknight favorite.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 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 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. Add the shredded chicken and broccoli florets to the bowl, stirring to coat evenly 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 minutes, or until the topping is golden and the sauce is bubbly around the edges.

The magic of this bake lies in the crispy, buttery cracker topping that contrasts beautifully with the creamy, cheesy filling beneath.

Tip: For an extra crunch, toast the Ritz crackers lightly before crushing and mixing with butter.

Easy Creamy Chicken Pasta

This Easy Creamy Chicken Pasta is the perfect weeknight dinner that comes together in no time, offering a comforting bowl of creamy goodness that everyone will love.

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes
• 2 cups fresh spinach

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add cubed chicken and cook until no longer pink, about 6-8 minutes.
3. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, then stir in Parmesan cheese, salt, black pepper, dried basil, and red pepper flakes. Simmer for 3-4 minutes until the sauce thickens slightly.
5. Add the fresh spinach and cooked pasta to the skillet. Toss everything together until the spinach wilts and the pasta is evenly coated with the creamy sauce, about 2 minutes.

The magic of this dish lies in the velvety sauce that clings to every piece of pasta, with a hint of spice from the red pepper flakes that elevates the creamy base.

Tip: For an extra creamy texture, reserve a cup of pasta water before draining and add it to the sauce as needed to reach your desired consistency.

Creamy Chicken and Corn Chowder

Warm up your evening with this comforting Creamy Chicken and Corn Chowder, a hearty dish that combines tender chicken with sweet corn in a velvety smooth broth.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 2 cups frozen corn
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 2 tablespoons water

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add chicken pieces to the pot, cooking until no longer pink, about 5-7 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat to simmer, then add corn, heavy cream, salt, pepper, and thyme. Simmer for 10 minutes.
4. In a small bowl, mix flour and water to create a slurry. Stir into the chowder to thicken, cooking for an additional 5 minutes until the chowder reaches your desired consistency.

The magic of this chowder lies in the flour slurry, which thickens the broth just enough to coat the back of a spoon without overpowering the delicate flavors of chicken and corn.

Tip: For an extra touch of sweetness, try adding a pinch of sugar to balance the flavors.

Cream of Chicken Pot Pie

Nothing says comfort like a creamy, hearty chicken pot pie, and this version is sure to become a weeknight favorite.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1 refrigerated pie crust

Instructions

1. Preheat your oven to 400°F. In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and minced garlic, cooking until soft, about 5 minutes.
2. Sprinkle in the all-purpose flour, salt, black pepper, and dried thyme, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer. Cook until thickened, about 5 minutes.
4. Stir in the shredded chicken and frozen peas and carrots, then remove from heat.
5. Pour the mixture into a pie dish, top with the refrigerated pie crust, and crimp the edges. Cut slits in the top to vent.
6. Bake at 400°F for 25 minutes, or until the crust is golden and the filling is bubbly.

The secret to this pot pie’s irresistible creaminess? A perfect balance of heavy cream and chicken broth, creating a velvety sauce that hugs every bite.

Tip: For an extra golden crust, brush the top with an egg wash before 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 will 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
• 1 (24 oz) jar marinara sauce
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a large bowl, mix shredded chicken, spinach, ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, garlic powder, Italian seasoning, salt, and pepper.
3. In another bowl, combine marinara sauce and heavy cream.
4. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer 3 noodles, half of the chicken mixture, and another 1/3 of the sauce. Repeat layers, ending with noodles and remaining sauce.
5. Sprinkle remaining mozzarella and Parmesan on top. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

The secret to this lasagna’s irresistible creaminess? A splash of heavy cream mixed into the marinara, creating a luxurious sauce that clings to every noodle.

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

Cream of Chicken and Biscuits

There’s nothing quite like the comfort of creamy chicken and fluffy biscuits to warm you up from the inside out. This Cream of Chicken and Biscuits recipe is a hug in a bowl, perfect for those chilly evenings when you need a little extra love.

Ingredients

• 2 cups cooked chicken, shredded
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 can (16.3 oz) refrigerated biscuits

Instructions

1. Preheat your oven to 375°F and bake the biscuits according to the package instructions until golden brown, about 10-12 minutes.
2. In a large saucepan over medium heat, melt the butter. Whisk in the flour until smooth, then gradually add the chicken broth, stirring constantly to avoid lumps.
3. Bring the mixture to a simmer and cook for 2-3 minutes until thickened. Stir in the heavy cream, salt, black pepper, garlic powder, and onion powder.
4. Add the shredded chicken to the sauce, stirring to combine, and cook for another 2-3 minutes until heated through.
5. Serve the creamy chicken mixture over the warm biscuits for a dish that’s rich in flavor and comforting in every bite.

The magic of this dish lies in the velvety sauce that clings to every piece of chicken, paired perfectly with the light, buttery biscuits. It’s a simple yet satisfying meal that feels like home.

Tip: For an extra touch of comfort, sprinkle a little chopped parsley on top before serving for a pop of color and freshness.

Creamy Chicken Alfredo

Nothing says comfort like a bowl of creamy Chicken Alfredo, with its rich sauce and tender pasta. It’s a classic that never fails to please.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 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 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, then stir in 1/2 cup Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook on low heat, stirring constantly, until the sauce thickens, about 3-5 minutes.
5. Return the cooked chicken to the skillet, add the cooked fettuccine, and toss everything together until well coated in the sauce.
6. Garnish with 1 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the velvety sauce that clings to every strand of pasta, creating a perfect bite every time.

Tip: For an extra creamy texture, let the sauce simmer for a couple more minutes before adding the pasta and chicken back in.

Cream of Chicken and Vegetable Soup

Warm up your kitchen with this comforting Cream of Chicken and Vegetable Soup, a hearty blend that’s as nourishing as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups broccoli florets

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
2. Stir in garlic and chicken, cooking until the chicken is no longer pink, about 5 minutes.
3. Pour in chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes.
4. Add heavy cream, salt, pepper, and thyme, stirring to combine. Simmer for another 5 minutes.
5. Finally, add broccoli florets and cook for 5 more minutes until tender.

The magic of this soup lies in the creamy broth that perfectly coats each vegetable and piece of chicken, creating a velvety texture that’s utterly satisfying.

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

Creamy Chicken Enchiladas

These Creamy Chicken Enchiladas are a comforting weeknight dinner that’s sure to please the whole family with their rich, cheesy filling and zesty sauce.

Ingredients

• 2 cups shredded cooked chicken
• 1 (8 oz) package cream cheese, softened
• 1 (4 oz) can diced green chiles
• 1/2 cup sour cream
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) flour tortillas
• 1 (10 oz) can enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. In a large bowl, mix shredded chicken, cream cheese, green chiles, sour cream, cumin, garlic powder, and salt until well combined.
2. Spread 1/4 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll up tightly, and place seam-side down in the dish.
3. Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with Monterey Jack cheese.
4. Bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with chopped cilantro before serving.

The magic of these enchiladas lies in the creamy chicken filling, which stays wonderfully moist under a blanket of melted cheese and tangy sauce.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture before rolling.

Cream of Chicken and Potato Soup

Warm up your evening with this creamy, comforting Cream of Chicken and Potato Soup that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cups chicken broth
• 2 large potatoes, peeled and cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the carrots and celery, cooking for another 5 minutes until slightly softened.
3. Pour in the chicken broth and add the potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, puree, and return to the pot.
5. Stir in the heavy cream and shredded chicken, heating through for about 5 minutes. Adjust seasoning if necessary.
6. Garnish with fresh parsley before serving.

The secret to this soup’s velvety texture lies in the partial puree, creating a perfect balance between creamy and chunky.

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

Creamy Chicken and Bacon Mac and Cheese

Nothing says comfort food quite like this Creamy Chicken and Bacon Mac and Cheese, a decadent twist on the classic that’s sure to become a family favorite.

Ingredients

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

Instructions

1. Preheat your oven to 375°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, black pepper, and paprika until smooth.
4. Gradually whisk in the heavy cream, bringing the mixture to a simmer. Cook for 2-3 minutes until thickened.
5. Remove from heat and stir in the cheddar, mozzarella, 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 20-25 minutes, until bubbly and golden on top.

The smoky bacon and tender chicken elevate this mac and cheese to a whole new level of deliciousness, making it a standout dish for any gathering.

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

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 breadcrumbs
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 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 the cream of chicken soup, shredded chicken, sour cream, cheddar cheese, breadcrumbs, garlic powder, onion powder, salt, and black pepper until well combined.
3. Stuff each bell pepper with the chicken mixture and place them in a baking dish. Drizzle with olive oil.
4. Bake for 25-30 minutes, until the peppers are tender and the filling is bubbly and golden on top.

The magic of this dish lies in the creamy, savory filling that perfectly complements the sweetness of the roasted peppers, making it a standout meal that’s both hearty and satisfying.

Tip: For an extra crispy topping, broil the stuffed peppers 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!