Cheesy Chicken

Cheesy Chicken and Rice

One Pot Cheesy Chicken contains family favorite flavors and ingredients you have in stock. Tender chicken in a creamy, cheesy sauce in this easy and delicious meal.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 to 6 servings
Author Paula Jones


  • 4 boneless skinless chicken breasts
  • 1 and 1/2 cup milk* I used 2%
  • 1 10.5 ounce can cream of mushroom soup*
  • 1 and 1/2 cup grated Velveeta cheese
  • 3 tablespoons vegetable oil*
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1/2 to 3/4 cup self-rising or all-purpose flour


  • Preheat oven to 325 degrees fahrenheit.
  • Spray a 9x13 inch baking dish with non-stick spray.
  • Butterfly and flatten 4 chicken breasts to a uniform thickness.
  • Drizzle vegetable oil over both sides of chicken.
  • Sprinkle salt and pepper on both sides of chicken.
  • Dredge chicken in flour and coat both sides then add chicken to casserole dish.
  • Bake at 325 degrees fahrenheit for 30 minutes.
  • Meanwhile, in a large bowl, whisk milk and cream of mushroom soup. Add cheese and whisk to combine all.
  • Turn chicken and pour cheese mixture over chicken. Return to oven and bake another 15 to 20 minutes.
  • Remove from oven and allow to cool 5 to 10 minutes before serving.


You can substitute evaporated milk, whole, skim, 1% or 2% milk.I used fat free cream of mushroom soup and couldn't tell a difference compared to when I used regular cream of mushroom soup.*Melted butter can be substituted for vegetable oil. I don't recommend olive oil.© All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.