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Just stir together all of the ingredients in one dish for this healthy Dump-and-Bake Creamy Garlic Chicken with Vegetables! Chicken breasts cook with a variety of vegetables and herbs in a light garlic cream sauce for an easy dinner recipe that comes together in about 10 minutes. Served with noodles, rice or warm biscuits, this is total comfort food!
This is such a family-friendly option when you need a nourishing, filling and delicious dinner…but you don’t really have time to cook!
The oven does the work for you, since you just stir together the raw ingredients and bake them in a garlic cream sauce. You can customize the meal to suit your family’s tastes by using your favorite vegetables and then serving the chicken with the sides that YOU love. My kids will always vote for noodles!
Is Garlic Chicken healthy?
I’ve packed TONS of vegetables into this dish, along with lean protein, for a healthful dinner in minutes. By using Campbell’s Healthy Request soups, you can keep the fat and calories in check while still enjoying a creamy sauce!
How to prepare Garlic Chicken:
The ingredients for this Garlic Chicken recipe include:
- Frozen mixed vegetables (or other vegetables of choice)
- Diced onion
- Diced celery
- Fresh parsley
- Minced garlic
- Bay leaf
Start by “dumping” all of the raw vegetables into a large baking dish.
Add raw chicken breast that has been diced into very small pieces, and toss to combine.
How to make Garlic Chicken sauce:
Whisk together the sauce by combining condensed Cream of Chicken soup, water, thyme, salt and pepper.
Pour the sauce over the chicken and vegetables, and then stir to combine. Cover the dish tightly with foil so that none of the moisture can escape.
The sauce seems really thick at this point, but the liquid released as the chicken and vegetables cook will help to thin the sauce.
How to bake Garlic Chicken:
Bake the covered dish in a 425 degree F oven for a total of about 45 minutes, stirring after the first 30 minutes.
I like to garnish the dish with fresh parsley just before serving!
What goes with Garlic Chicken:
- Cooked noodles (we love the chicken and creamy garlic herb sauce over a bowl of egg noodles);
- Cooked rice (white, brown or wild rice will all work well, and microwaveable pouches of Uncle Ben’s Ready Rice, for example, are a great shortcut);
- Make-Ahead Garlic Mashed Potatoes are a perfect vehicle for Garlic Chicken Gravy;
- Hot biscuits go well with this baked Garlic Chicken recipe as well. Our favorites are Aunt Bee’s 3-Ingredient Buttermilk Biscuits!
- For lighter options, try serving the chicken and sauce over zucchini noodles, spaghetti squash, or cauliflower rice!
Cook’s Tips and Recipe Variations:
- Start with either boneless, skinless chicken breasts or tenderloins. I like to use the tenders because they’re really easy to dice into bite-sized pieces.
- Make sure that you cut your chicken into very small bites so that it cooks in about 30-45 minutes. If it’s larger, you’ll need a longer cooking time — with will leave you with over-cooked vegetables.
- Use any flavor of soup that you prefer. You can swap out the Cream of Chicken soup in favor of Cream of Mushroom or Cream of Celery, for example.
- Use any vegetables! My kids like the frozen mixed vegetable blend, but you can use an equal amount of other vegetables like broccoli, mushrooms, and onions.
- I buy the pre-minced bottled fresh garlic and the frozen diced onion for added shortcuts in this dump-and-bake meal, but you can certainly chop your own onion and garlic instead.
- Try making the Garlic Chicken in a slow cooker! Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Other easy garlic chicken recipes that you might enjoy:
- Lazy Day Garlic and Lemon Chicken
- 5-Ingredient Crispy Honey Garlic Chicken
- Garlic Chicken with Mushroom Sauce
- Garlic Sesame Chicken {Instant Pot + Slow Cooker}
- Sheet Pan Garlic Parmesan Chicken and Broccoli
Dump-and-Bake Creamy Garlic Chicken
Ingredients
- 5 cups frozen mixed vegetables (I used a blend of corn, peas, carrots and green beans)
- 1 ½ cups frozen diced onion
- ½ cup diced celery
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh parsley
- 1 bay leaf
- 1 ¼ – 1 ½ lbs. boneless, skinless chicken breasts or tenderloins, diced into very small bite-sized pieces
- 2 (10. 5 ounce) cans condensed cream of chicken soup, NOT diluted (I used Campbell’s Healthy Request)
- ½ cup water
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
- For serving: cooked noodles, cooked rice, cooked cauliflower rice, biscuits
- Garnish: chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- Place frozen mixed vegetables, frozen diced onion, celery, minced garlic, parsley and bay leaf in the prepared baking dish. Toss to combine.
- Add raw, diced chicken to the dish. Toss to combine with the vegetables.
- In a separate bowl, whisk together condensed soup, water, thyme, salt and pepper. Pour sauce over chicken and vegetables. Stir to combine.
- Cover tightly with foil.
- Bake for 30 minutes, stir, cover again, and return to the oven for 15 more minutes (or until chicken is cooked through). Remove bay leaf. Stir, and serve over noodles, rice or biscuits. Garnish with fresh parsley.
Notes
- Cooked noodles (we love the chicken and creamy garlic herb sauce over a bowl of egg noodles);
- Cooked rice (white, brown or wild rice will all work well, and microwaveable pouches of Uncle Ben’s Ready Rice, for example, are a great shortcut);
- Make-Ahead Garlic Mashed Potatoes are a perfect vehicle for Garlic Chicken Gravy;
- Hot biscuits go well with this baked Garlic Chicken recipe as well. Our favorites are Aunt Bee’s 3-Ingredient Buttermilk Biscuits!
- For lighter options, try serving the garlic chicken gravy over zucchini noodles, spaghetti squash, or cauliflower rice!
- Start with either boneless, skinless chicken breasts or tenderloins. I like to use the tenders because they’re really easy to dice into bite-sized pieces.
- Make sure that you cut your chicken into very small bites so that it cooks in about 30-45 minutes. If it’s larger, you’ll need a longer cooking time — with will leave you with over-cooked vegetables.
- Use any flavor of soup that you prefer. You can swap out the Cream of Chicken soup in favor of Cream of Mushroom or Cream of Celery, for example.
- Use any vegetables that you prefer! My kids like the frozen mixed vegetable blend, but you can use an equal amount of other vegetables.
- I buy the pre-minced bottled fresh garlic and the frozen diced onion for added shortcuts in this dump-and-bake meal, but you can certainly chop your own onion and garlic instead.
- Try making the Garlic Chicken in a slow cooker! Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
WOW! This looks delicious!
Thank you!! 🙂
Love this idea! Adding to my menu. I’ve been using a lot of your recipes lately, thanks for sharing, Blair!
Awesome! I’m so glad to hear that, Mila! Thank you! 🙂