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Front view of two bowls of creamy garlic chicken with vegetables and noodles
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5 from 1 vote

Dump-and-Bake Creamy Garlic Chicken

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!
Course Dinner
Cuisine American
Keyword boneless skinless chicken breast recipes, chicken and vegetables, Garlic Chicken
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 280kcal
Author Blair Lonergan


  • 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


  • 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.


  • 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.


Serving: 1/6 of the recipe | Calories: 280kcal | Carbohydrates: 33g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 962mg | Potassium: 1199mg | Fiber: 7g | Sugar: 2g | Vitamin A: 8200IU | Vitamin C: 22.4mg | Calcium: 63mg | Iron: 2.2mg