22 Delicious Cream of Chicken Recipes for Comforting Meals

Soup’s on, and we’re diving into the heartwarming world of comfort food with our roundup of 22 Delicious Cream of Chicken Recipes. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these creamy, dreamy dishes are sure to satisfy. From classic casseroles to inventive twists, get ready to stir up some serious comfort. Let’s ladle out the love and keep those spoons handy!

Cream of Chicken and Wild Rice Soup

Delightfully creamy and packed with hearty goodness, this soup is like a warm hug on a chilly day—except it’s delicious and won’t judge you for eating it straight from the pot. Perfect for those ‘I can’t even’ evenings or when you’re pretending to be a gourmet chef in your PJs.

Ingredients

• For the base: 1 cup wild rice, 4 cups chicken broth, 1 cup water
• For the creamy goodness: 2 cups heavy cream, 1/2 cup all-purpose flour, 1/2 cup unsalted butter
• For the flavor punch: 1 lb cooked chicken breast (diced), 1 cup carrots (diced), 1 cup celery (diced), 1 medium onion (diced), 2 cloves garlic (minced), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme

Instructions

1. In a large pot, combine wild rice, chicken broth, and water. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for 45 minutes, or until rice is tender.
2. While the rice cooks, melt butter in a skillet over medium heat. Add carrots, celery, onion, and garlic. Sauté until vegetables are soft, about 5 minutes.
3. Sprinkle flour over the sautéed vegetables, stirring constantly for 1 minute to create a roux. This thickens your soup like magic—just don’t burn it!
4. Gradually whisk in heavy cream until the mixture is smooth. Cook for another 2 minutes, stirring constantly.
5. Transfer the creamy vegetable mixture to the pot with the cooked rice. Add diced chicken, salt, pepper, and thyme. Stir well to combine.
6. Simmer the soup on low heat for 10 minutes, allowing flavors to meld together beautifully. Taste and adjust seasoning if necessary—because you’re the boss of your soup.

Mmm, the result? A luxuriously creamy soup with tender chunks of chicken and wild rice that adds a delightful chew. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping—because why not make it a meal and a snack?

Homemade Cream of Chicken Soup

Zesty and zippy, this Homemade Cream of Chicken Soup is like a warm hug on a chilly day, minus the awkward back patting. Perfect for those ‘I can’t even’ moments when only comfort food will do.

Ingredients

• For the base:
  • 2 tbsp unsalted butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
• For the soup:
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1 cup cooked, shredded chicken

Instructions

1. In a large pot over medium heat, melt the butter until it’s just beginning to bubble.
2. Add the diced onion and celery, sautéing until they’re as soft as your favorite pillow, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until it’s fragrant enough to make your stomach growl.
4. Sprinkle the flour over the veggies, stirring constantly to avoid lumps, like you’re avoiding spoilers for your favorite show.
5. Gradually whisk in the chicken broth, ensuring a smooth mixture before adding the milk and heavy cream.
6. Season with salt, pepper, and thyme, then bring the mixture to a gentle simmer, not a rolling boil, to keep it creamy.
7. Add the shredded chicken, letting it warm through for about 5 minutes, just enough time to debate whether to share.

Gloriously creamy with a hint of herbaceous thyme, this soup is a solo act or a team player, perfect with crusty bread or over mashed potatoes for a carb-loaded comfort fest.

Creamy Chicken and Mushroom Casserole

So, you’ve stumbled upon the culinary equivalent of a cozy blanket on a chilly evening—welcome to the world of comfort food that doesn’t skimp on flavor or fun. This dish is like a hug for your taste buds, with creamy, dreamy goodness that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the mushrooms:
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp butter
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
• For topping:
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
2. In a large skillet over medium-high heat, heat olive oil. Add chicken cubes, salt, and pepper. Cook until the chicken is golden brown and no longer pink inside, about 5-7 minutes. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add mushrooms and cook until they’re soft and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Lower the heat to medium-low. Pour in heavy cream, chicken broth, garlic powder, onion powder, and thyme. Stir well and simmer for 3 minutes until the sauce slightly thickens. Tip: Keep stirring to prevent the sauce from sticking.
5. Return the chicken to the skillet, stirring to coat evenly with the sauce. Transfer everything to the prepared casserole dish.
6. Sprinkle mozzarella and Parmesan cheeses evenly over the top. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Unbelievably creamy with a golden, cheesy crust, this casserole is a showstopper that pairs perfectly with a crisp green salad or some crusty bread to soak up all that delicious sauce. Serve it up at your next dinner party and watch it disappear before your eyes!

Slow Cooker Cream of Chicken and Potato Soup

Picture this: a chilly evening, your slow cooker doing all the heavy lifting, and the aroma of creamy, dreamy chicken and potato soup wafting through your home. It’s like a hug in a bowl, minus the awkward back patting.

Ingredients

• For the soup base:
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tbsp olive oil
• For the veggies and protein:
  • 2 large potatoes, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups shredded cooked chicken
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder

Instructions

1. Heat the olive oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add the diced potatoes, carrots, and celery to the pan. Sauté for 5 minutes until slightly softened.
3. Transfer the sautéed veggies to your slow cooker.
4. Add the shredded chicken, chicken broth, heavy cream, salt, black pepper, and garlic powder to the slow cooker. Stir to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender.
6. Give the soup a good stir before serving to ensure everything is well mixed and creamy.

Velvety smooth with chunks of tender chicken and potatoes, this soup is a comfort food champion. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping into that creamy goodness.

Cream of Chicken and Broccoli Bake

Unbelievably easy and outrageously delicious, this Cream of Chicken and Broccoli Bake is the culinary equivalent of a warm hug on a chilly evening. It’s the dish that’ll make you forget you ever doubted your cooking skills, with a cheesy, creamy goodness that’s bound to steal the spotlight at any dinner table.

Ingredients

• For the base:
  • 2 cups cooked chicken, shredded
  • 3 cups broccoli florets, steamed
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, steamed broccoli, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper until well combined. Tip: For an extra creamy texture, let the mixture sit for 5 minutes before baking.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. In a small bowl, combine the shredded cheddar cheese, breadcrumbs, and melted butter. Sprinkle this mixture evenly over the chicken and broccoli mixture. Tip: For a golden, crispy topping, press the breadcrumb mixture lightly into the surface.
5. Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the edges are bubbly. Tip: Let it stand for 5 minutes before serving to allow the flavors to meld beautifully.

Perfectly creamy with a satisfying crunch from the topping, this bake is a textural dream. Serve it over a bed of rice for a hearty meal, or scoop it straight from the dish for a comfort food experience that’s hard to beat.

Easy Cream of Chicken and Dumplings

Zesty as a morning alarm clock, this Easy Cream of Chicken and Dumplings recipe is your ticket to comfort town, population: you and your taste buds. It’s like a hug in a bowl, but with fewer awkward pats on the back and more delicious dumplings.

Ingredients

• For the chicken base:
  • 2 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
• For the dumplings:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 2 tbsp unsalted butter, melted

Instructions

1. In a large pot, melt 1/2 cup butter over medium heat until bubbly, about 2 minutes.
2. Whisk in 1/2 cup flour to the melted butter, stirring constantly for 1 minute to create a roux.
3. Gradually add 4 cups chicken broth to the roux, whisking continuously to prevent lumps.
4. Bring the mixture to a simmer and cook for 5 minutes, or until slightly thickened.
5. Stir in 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
6. Add 2 cups shredded chicken to the pot, stirring to combine, and simmer for another 5 minutes.
7. In a mixing bowl, combine 2 cups flour, 1 tbsp baking powder, and 1 tsp salt for the dumplings.
8. Add 1 cup milk and 2 tbsp melted butter to the dry ingredients, stirring just until combined.
9. Drop tablespoon-sized dollops of the dumpling dough into the simmering chicken mixture.
10. Cover the pot and cook for 15 minutes without lifting the lid, allowing the dumplings to steam.
11. After 15 minutes, remove the lid and check that the dumplings are cooked through; they should be fluffy and no longer doughy inside.

Fluffy dumplings and creamy chicken come together in this dish like best friends at a sleepover. Serve it in a bread bowl for an edible dish experience, or keep it classic in your favorite soup mug for those ‘need comfort now’ moments.

Creamy Chicken and Rice Casserole

Yum, it’s time to cozy up with a dish that’s like a warm hug for your taste buds—creamy, dreamy, and packed with comfort. This casserole is the culinary equivalent of your favorite sweatpants: utterly irresistible and always a good idea.

Ingredients

• For the chicken:
  • 2 cups cooked chicken, shredded
  • 1 tbsp olive oil
• For the rice:
  • 1 cup uncooked white rice
  • 2 cups chicken broth
• For the sauce:
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• For topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a skillet over medium heat, warm the olive oil and add the shredded chicken, cooking until slightly browned, about 3-5 minutes. Tip: For extra flavor, season the chicken with a pinch of salt and pepper while cooking.
3. In the prepared baking dish, combine the uncooked rice and chicken broth, spreading evenly.
4. In a separate bowl, mix together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth. Tip: If the mixture seems too thick, add a splash more milk to reach your desired consistency.
5. Layer the cooked chicken over the rice, then pour the sauce mixture evenly over the top.
6. Sprinkle the shredded cheddar cheese over the sauce, followed by the breadcrumbs. Drizzle the melted butter over the breadcrumbs. Tip: For a golden, crispy topping, press the breadcrumbs lightly into the butter.
7. Bake uncovered for 45-50 minutes, or until the rice is tender and the topping is golden brown.

So creamy, so cheesy, and with just the right amount of crunch on top, this casserole is a textural masterpiece. Serve it with a side of steamed veggies for a pop of color, or go all-in and enjoy it straight from the dish—no judgment here.

Cream of Chicken and Corn Chowder

So, you’ve decided to dive into the creamy, dreamy world of chowders, and let me tell you, this Cream of Chicken and Corn Chowder is about to become your new best friend. It’s like a hug in a bowl, but with more bacon and less awkwardness.

Ingredients

• For the base:
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
• For the chicken and veggies:
  • 1 lb boneless, skinless chicken breasts, cubed
  • 2 cups frozen corn
  • 1 large potato, peeled and diced
• For the garnish:
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, melt the butter over medium heat. Tip: Keep an eye on it to prevent browning.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
4. Add the cubed chicken, frozen corn, and diced potato. Tip: Ensure the potato pieces are uniform for even cooking.
5. Simmer for 20 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Stir occasionally to prevent sticking.
6. Season with salt and pepper, then ladle into bowls.
7. Garnish with crumbled bacon and chopped parsley before serving.

Oh, the joy of that first spoonful! The chowder is luxuriously creamy, with sweet pops of corn and tender chicken in every bite. Serve it with a side of crusty bread for dipping, or go wild and top it with extra bacon because, let’s be honest, everything’s better with bacon.

Baked Cream of Chicken and Stuffing

Picture this: a dish so comforting, it’s like a hug from your grandma, if your grandma was a chicken wrapped in a fluffy blanket of stuffing. That’s right, we’re diving into the cozy world of Baked Cream of Chicken and Stuffing, where every bite is a warm, creamy, crunchy delight.

Ingredients

• For the chicken mixture:
  • 2 cups cooked chicken, shredded
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 cup chicken broth
• For the stuffing:
  • 2 cups stuffing mix
  • 1/2 cup butter, melted
  • 1/4 cup water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. This ensures your dish doesn’t stick and makes cleanup a breeze.
2. In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, and chicken broth until well combined. Tip: For extra flavor, use rotisserie chicken.
3. Spread the chicken mixture evenly into the prepared baking dish.
4. In another bowl, combine the stuffing mix, melted butter, and water. Stir until the stuffing is moistened. Tip: Let the mixture sit for a minute to absorb all the buttery goodness.
5. Sprinkle the stuffing mixture over the chicken mixture in the baking dish, covering it completely.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy. Tip: For an extra crispy top, broil for the last 2 minutes.

You’ll love the contrast between the creamy chicken layer and the crispy, buttery stuffing topping. Serve it with a side of steamed veggies for a meal that’s as balanced as your life definitely is.

Creamy Chicken and Vegetable Soup

Alright, let’s dive into a bowl of comfort that’s like a hug from the inside out—our Creamy Chicken and Vegetable Soup is here to save your day from the mundane. Packed with tender chicken, a rainbow of veggies, and a creamy broth that’s richer than a billionaire’s bank account, this soup is the culinary equivalent of a cozy blanket on a chilly evening.

Ingredients

• For the base: 2 tbsp olive oil, 1 medium onion (diced), 2 cloves garlic (minced), 2 carrots (sliced), 2 celery stalks (sliced)
• For the protein: 1 lb chicken breast (cubed)
• For the creamy broth: 4 cups chicken broth, 1 cup heavy cream, 1 tsp thyme, 1 tsp salt, 1/2 tsp black pepper
• For the veggies: 1 cup broccoli florets, 1 cup cauliflower florets

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add onion, garlic, carrots, and celery to the pot. Sauté until the onions are translucent, about 5 minutes.
3. Push the veggies to one side and add the cubed chicken. Cook until no longer pink, about 6 minutes, stirring occasionally.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce heat to a simmer and let it cook for 10 minutes.
5. Stir in the heavy cream, thyme, salt, and pepper. Simmer for another 5 minutes to let the flavors marry.
6. Add the broccoli and cauliflower florets. Cook until the veggies are tender but still crisp, about 5 minutes.
7. Remove from heat and let the soup sit for 2 minutes before serving to allow it to thicken slightly.

Rich, velvety, and bursting with flavors, this soup is a masterpiece that’s as pleasing to the palate as it is to the eye. Serve it with a side of crusty bread for dipping, or go wild and top it with some crispy bacon bits for an extra layer of deliciousness.

Cream of Chicken and Bacon Pasta

Alright, folks, let’s dive into a dish that’s as comforting as your favorite sweatpants and as indulgent as a weekend cheat day—Cream of Chicken and Bacon Pasta. This creamy, dreamy concoction is the culinary equivalent of a warm hug, with a crispy bacon surprise that’ll have you doing a happy dance in your kitchen.

Ingredients

• For the pasta:
  • 8 oz fettuccine pasta
• For the sauce:
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese
• For the chicken and bacon:
  • 2 chicken breasts, cubed
  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
4. Lower the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
6. Stir in the grated Parmesan cheese until melted and smooth. Tip: For an extra creamy sauce, add the cheese off the heat to prevent clumping.
7. Add the cooked pasta, chicken, and bacon to the skillet, tossing to coat everything in the sauce. Cook for an additional 2 minutes until everything is heated through. Tip: If the sauce is too thick, add a splash of chicken broth to loosen it up.
8. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley if desired. Tip: For a fun twist, serve the pasta in a hollowed-out bread bowl for an extra dose of carbs and wow factor.

Creamy, cheesy, and packed with smoky bacon and tender chicken, this pasta is a flavor explosion that’ll have everyone at the table begging for seconds. The silky sauce clings to every strand of pasta, making each bite a little piece of heaven. And let’s be real, the bacon is just the cherry on top of this deliciously decadent dish.

Creamy Chicken and Spinach Lasagna

Kick your lasagna game up a notch with this creamy, dreamy twist on the classic that’ll have your taste buds doing the cha-cha. Perfect for when you’re craving comfort but want to keep it classy, this dish is a hug in a pan.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the filling:
  • 2 cups cooked chicken, shredded
  • 3 cups fresh spinach
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
• For assembling:
  • 9 lasagna noodles, cooked
  • 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Pour in heavy cream and chicken broth, stirring to combine. Season with salt and pepper. Simmer for 10 minutes until slightly thickened. Tip: Stir occasionally to prevent sticking.
4. In a bowl, mix shredded chicken, spinach, ricotta, and Parmesan cheese. Tip: Wilt the spinach slightly by microwaving for 30 seconds before mixing.
5. Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
6. Top with half of the chicken mixture, then a third of the mozzarella. Repeat layers, ending with sauce and remaining mozzarella. Tip: Cover with foil for the first 25 minutes to prevent excessive browning.
7. Bake for 35 minutes, then remove foil and bake for an additional 10 minutes until bubbly and golden.

Get ready to dive into layers of creamy sauce, tender chicken, and just the right amount of spinach for that pop of color and nutrition. Serve with a side of garlic bread to sop up every last bit of that delicious sauce.

Cream of Chicken and Cheese Quesadillas

Alright, let’s dive into the cheesy, creamy goodness that’s about to become your new favorite quick fix. Imagine tender chicken, melty cheese, and a creamy sauce all hugged by a crispy tortilla—yes, we’re talking about Cream of Chicken and Cheese Quesadillas, and yes, they’re as dreamy as they sound.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
• For assembling:
  • 4 large flour tortillas
  • 2 tbsp butter, melted

Instructions

1. In a medium bowl, mix the shredded chicken, cream of chicken soup, cheddar cheese, and Monterey Jack cheese until well combined. Tip: For extra flavor, use rotisserie chicken.
2. Heat a large skillet over medium heat (about 350°F). Brush one side of each tortilla with melted butter.
3. Place one tortilla, buttered side down, in the skillet. Spread half of the chicken mixture evenly over the tortilla.
4. Top with another tortilla, buttered side up. Cook for 3-4 minutes, or until the bottom is golden brown and crispy. Tip: Press down gently with a spatula to ensure even cooking.
5. Carefully flip the quesadilla and cook for another 3-4 minutes, until the other side is golden brown and the cheese is melted.
6. Remove from the skillet and let it cool for a minute before slicing. Tip: Use a pizza cutter for easy slicing.
7. Repeat with the remaining tortillas and filling.

Mmm, the result? A crispy-on-the-outside, gooey-on-the-inside masterpiece with a creamy chicken filling that’s downright addictive. Serve these bad boys with a side of sour cream and salsa, or get fancy with a drizzle of chipotle mayo for that extra kick.

Creamy Chicken and Asparagus Risotto

Risotto, the dish that makes you feel like a gourmet chef even when your cooking skills are more ‘microwave maestro’ than ‘Michelin star.’ Today, we’re diving into a creamy, dreamy chicken and asparagus risotto that’s so indulgent, you’ll want to marry it.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken broth, kept warm
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
• For the chicken and asparagus:
  • 1 boneless, skinless chicken breast, diced
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium heat until the butter is melted.
2. Add the Arborio rice to the pan, stirring constantly for 2 minutes until the grains are translucent around the edges.
3. Pour in 1/2 cup white wine, stirring until the liquid is fully absorbed.
4. Begin adding the warm chicken broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. While the risotto cooks, heat 1 tbsp olive oil in a separate pan over medium-high heat. Add the diced chicken, seasoning with salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove and set aside.
6. In the same pan, add the asparagus pieces and cook for 3-4 minutes until bright green and slightly tender.
7. Once the risotto is creamy and the rice is al dente, stir in the cooked chicken, asparagus, and 1/2 cup grated Parmesan cheese.
8. Remove from heat and let sit for 2 minutes before serving.

Perfectly creamy with a slight bite, this risotto is a symphony of flavors. Serve it in a hollowed-out Parmesan wheel for an extra cheesy experience that’ll have your guests swooning.

Cream of Chicken and Sweet Potato Soup

Just when you thought chicken soup couldn’t get any cozier, we’re throwing sweet potatoes into the mix for a hug in a bowl that’s as nutritious as it is delicious. This Cream of Chicken and Sweet Potato Soup is the culinary equivalent of your favorite sweater—comforting, reliable, and surprisingly stylish.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cubed
  • 1 lb chicken breast, cubed
  • 4 cups chicken broth
  • 1 cup heavy cream
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t rush this step—the sweetness of the onion is key to the soup’s depth of flavor.
3. Stir in cubed sweet potatoes and chicken, cooking until the chicken is no longer pink on the outside, about 5 minutes.
4. Pour in chicken broth, bringing the mixture to a boil. Then, reduce heat to low and simmer until sweet potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the sweet potatoes when they’re ready.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if necessary. Tip: For a chunkier texture, blend only half the soup.
6. Stir in heavy cream, salt, black pepper, and paprika, heating through for another 2 minutes.

Velvety smooth with a hint of sweetness and a kick of paprika, this soup is a masterpiece of balance. Serve it with a sprinkle of fresh herbs or a dollop of sour cream for an extra layer of flavor that’ll make your taste buds dance.

Creamy Chicken and Pea Casserole

Ever find yourself staring into the fridge, hoping dinner will magically assemble itself? Well, today’s your lucky day because this dish is as close to culinary magic as it gets—no wand required, just a spoon and a bit of patience.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
• For the casserole:
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish lightly.
2. Heat olive oil in a skillet over medium-high heat. Add chicken cubes, salt, and pepper. Cook until the chicken is golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. In the same skillet, lower the heat to medium and add heavy cream, chicken broth, Dijon mustard, and garlic powder. Stir well and simmer for 3 minutes until slightly thickened. Tip: Keep stirring to prevent the sauce from sticking.
4. Transfer the chicken to the greased baking dish. Pour the sauce over the chicken, then sprinkle frozen peas evenly on top.
5. Mix Parmesan cheese and breadcrumbs in a small bowl, then sprinkle over the peas.
6. Bake for 20 minutes or until the top is golden and bubbly. Tip: Let it sit for 5 minutes before serving to thicken the sauce further.

Mmm, the creamy sauce hugs every piece of chicken and pea, while the crispy topping adds a delightful crunch. Serve it over a bed of buttery noodles or with a side of crusty bread to soak up all that goodness.

Cream of Chicken and Herb Dumplings

Gather ’round, hungry friends, because we’re about to dive into a bowl of comfort that’ll make your taste buds do a happy dance. This creamy, herby masterpiece is like a warm hug from the inside, and trust me, your spoon will be begging for seconds.

Ingredients

• For the chicken:
  • 2 cups cooked chicken, shredded
  • 1 tbsp olive oil
• For the soup base:
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the dumplings:
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp fresh herbs (parsley, thyme, or chives), finely chopped

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the shredded chicken and sauté for 2 minutes until slightly golden. Tip: Using leftover rotisserie chicken saves time and adds flavor.
2. Melt 2 tbsp butter in the same pot. Whisk in 1/2 cup flour until smooth, cooking for 1 minute to remove the raw flour taste.
3. Gradually pour in 4 cups chicken broth, whisking constantly to prevent lumps. Bring to a simmer and cook for 5 minutes until slightly thickened.
4. Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Simmer for another 5 minutes. Tip: Don’t let it boil to avoid curdling the cream.
5. For the dumplings, mix 1 cup flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp fresh herbs in a bowl. Add 1/2 cup milk and stir until just combined. Tip: Overmixing makes tough dumplings.
6. Drop tablespoon-sized dollops of dumpling dough into the simmering soup. Cover and cook for 15 minutes without peeking to let them steam properly.
7. Remove from heat and let stand for 5 minutes before serving. The dumplings will be fluffy, and the soup creamy and rich.

Wow, what a dish! The dumplings are light as clouds, soaking up all that creamy goodness, while the chicken adds a hearty touch. Serve it with a sprinkle of extra herbs on top for a pop of color and freshness.

Creamy Chicken and Bell Pepper Skillet

Mmm, who knew a skillet could bring so much joy? This creamy chicken and bell pepper skillet is like a hug in a pan, perfect for those nights when you want something comforting but don’t want to spend hours in the kitchen.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the veggies and sauce:
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, salt, and black pepper. Cook for 5-7 minutes, until the chicken is golden brown and cooked through. Remove from skillet and set aside.
2. In the same skillet, add the sliced bell peppers and onion. Cook for 4-5 minutes, until they start to soften. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add minced garlic and cook for 30 seconds, until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
4. Pour in heavy cream, chicken broth, paprika, thyme, and red pepper flakes. Stir to combine and bring to a simmer. Let it cook for 3-4 minutes, until the sauce slightly thickens.
5. Return the cooked chicken to the skillet. Add Parmesan cheese and stir until the cheese is melted and everything is well coated. Tip: For extra creaminess, let it simmer for an additional 2 minutes.

Oh, the creamy sauce clinging to the tender chicken and crisp-tender bell peppers is nothing short of magical. Serve it over a bed of fluffy rice or with crusty bread to soak up all that deliciousness.

Cream of Chicken and Lentil Soup

Unbelievably cozy and packed with protein, this Cream of Chicken and Lentil Soup is like a warm hug in a bowl, perfect for those days when you need a little extra love (or when your fridge is giving you the side-eye for neglecting those lentils).

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the protein and lentils:
  • 1 lb chicken breast, cubed
  • 1 cup dried green lentils, rinsed
• For the creamy finish:
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, carrots, and celery to the pot. Sauté until the onions are translucent, about 5 minutes.
3. Stir in minced garlic and cook for another 30 seconds, just until fragrant.
4. Add cubed chicken breast to the pot. Cook until the chicken is no longer pink on the outside, about 5 minutes.
5. Mix in rinsed green lentils and pour in 4 cups of chicken broth. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until lentils are tender.
6. Pour in 1 cup heavy cream, stirring gently to combine. Let the soup simmer for an additional 5 minutes to thicken slightly.
7. Season with salt and pepper to taste. Tip: For an extra flavor boost, add a pinch of thyme or rosemary with the lentils.

Zesty and velvety, this soup strikes the perfect balance between hearty and creamy, with the lentils adding a delightful texture. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping into that luxurious broth.

Creamy Chicken and Zucchini Bake

So, you’ve stumbled upon the culinary equivalent of a cozy blanket hug—this Creamy Chicken and Zucchini Bake is here to save your dinner routine from the mundane. It’s like your favorite comfort food decided to go on a spa day and came back all dressed up in creamy, cheesy goodness.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts (about 1 lb), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the veggies: 2 medium zucchinis (sliced into 1/4-inch rounds), 1/2 cup diced onion, 2 cloves garlic (minced)
• For the sauce: 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper
• For the topping: 1/2 cup shredded mozzarella cheese, 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish. This ensures your bake doesn’t stick and makes cleanup a breeze.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side, until golden and cooked through. Let it rest for 5 minutes, then slice into strips. Tip: Letting the chicken rest keeps it juicy.
3. In the same skillet, sauté the onion and garlic until soft, about 3 minutes. Add the zucchini and cook for another 5 minutes until slightly tender. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Whisk together the heavy cream, Parmesan, thyme, salt, and pepper in a bowl. Pour over the zucchini mixture in the skillet, stirring to combine.
5. Arrange the chicken strips on top of the zucchini in the prepared baking dish. Sprinkle with mozzarella and breadcrumbs.
6. Bake for 20-25 minutes, until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Now, this dish is a creamy, dreamy masterpiece with a crispy golden top that’ll have you digging in straight from the oven. Serve it over a bed of fluffy rice or with a side of crusty bread to sop up all that delicious sauce. No need to thank us—just enjoy the symphony of flavors!

Cream of Chicken and Barley Stew

Ready to dive into a bowl of comfort that hugs your soul? This Cream of Chicken and Barley Stew is like a cozy blanket on a chilly day, but tastier and without the weird static cling.

Ingredients

• For the stew base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chicken and barley:
  • 1 lb chicken breast, cubed
  • 1 cup pearl barley
  • 4 cups chicken broth
  • 1 cup water
• For the creamy finish:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, carrots, celery, and garlic. Sauté for 5 minutes until vegetables soften.
3. Season with salt and pepper, stirring to combine.
4. Push vegetables to one side, add chicken cubes. Cook for 5 minutes until no longer pink.
5. Stir in barley, chicken broth, and water. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes until barley is tender.
7. Stir in heavy cream and Parmesan cheese until fully incorporated.
8. Garnish with fresh parsley before serving.

Oh, the joy of that first spoonful! The stew is luxuriously creamy, with the barley adding a delightful chewiness. Serve it in a hollowed-out bread bowl for an edible dish that’s as fun as it is delicious.

Creamy Chicken and Artichoke Dip

Venture into the realm of irresistibly creamy dips with this crowd-pleaser that’s sure to vanish faster than your last diet resolution. Packed with tender chicken, tangy artichokes, and a cheese pull that could win awards, this dip is the MVP of your snack table.

Ingredients

• For the base:
  • 2 cups shredded cooked chicken
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
• For the topping:
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready to transform your ingredients into golden perfection.
2. In a large mixing bowl, combine the shredded chicken, chopped artichoke hearts, mayonnaise, sour cream, 1 cup Parmesan, 1 cup mozzarella, and minced garlic. Mix until all ingredients are evenly distributed. Tip: For an extra flavor kick, try using roasted garlic instead of raw.
3. Transfer the mixture into a baking dish, spreading it out evenly to ensure every scoop is as good as the last.
4. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top for a cheesy crust that’ll have everyone digging in. Tip: For a browner top, place the dish under the broiler for the last 2 minutes of baking.
5. Bake in the preheated oven for 25 minutes, or until the top is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the dip to thicken slightly.

Every bite of this dip is a creamy, cheesy dream with just the right amount of tang from the artichokes. Serve it with a side of crispy baguette slices or colorful veggie sticks for a presentation that’s as vibrant as the flavors.

Conclusion

Nothing beats the comfort of a creamy, hearty meal, and our roundup of 22 Delicious Cream of Chicken Recipes offers just that! From classic casseroles to innovative twists, there’s something for every home cook to love. We invite you to dive into these comforting dishes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!