Baked Chicken And Gravy Recipe
Baked chicken and gravy is a budget-friendly meal that is perfect any time of year. The chicken and gravy recipe is super easy to make, filling, and delicious. The recipe only requires four ingredients, which you can make and have in the oven baking in less than ten minutes.
You can eat this baked chicken and gravy over rice, mashed potatoes, or with some veggies.
How Do You Make Chicken Gravy?
It’s super easy. I am telling ya, I love cream cheese. It’s inexpensive, and it makes a dish taste much creamier. So, any meal that starts with cream cheese is a good one in my book.
The great thing about this recipe is that the homemade gravy ingredients that you’re adding on top of the chicken blend together well and taste amazing. You can spread the simple gravy recipe over mashed potatoes or rice.
Add the softened cream cheese and one can of cream of celery soup. If you forgot to set the cream cheese out to soften, that’s ok. I never remember to set it out. It will mix up just fine.
Add the salt, pepper, and milk and mix it up.
Get your chicken ready. I used three breasts for this recipe. It fed all four of us, including those two growing boys.
Now that the kids are a little older and hungrier, I would add a fourth breast to the recipe.
Spread the cream cheese mixture over the chicken. You will be turning it over once, halfway through the baking process.
The juices from the baked chicken will add even more liquid to the gravy, so you will have plenty to spread around.
I baked the chicken for a little over an hour at 350 degrees. You can turn up the heat and lower the time if you want to get supper on the table a little faster. Turn the chicken over once, halfway through the baking time.
Mashed potatoes and green beans are great side dishes for baked chicken and gravy. There’s enough gravy to spread on your potatoes, as well.
More Flavorful Chicken Dinners
- With a creamy filling and buttery crunch, this Ritz cracker chicken casserole is the kind of cozy, easy dinner everyone loves.
- Tender chicken covered in savory gravy makes this easy slow cooker chicken and gravy recipe a perfect no-fuss comfort meal.
- Packed with tender chicken and fluffy rice, this chicken and rice crock pot casserole is an easy, hearty dish for busy days.
- If you love easy recipes, give this Crock Pot lemon chicken a try, or this baked chicken breast recipe that takes about five minutes to get in the oven.
Side Dishes To Serve With Chicken and Gravy
- Oven baked potato wedges
- Southern homemade butter beans
- Cheesy diced baked potatoes
- Slow cooker glazed carrots with brown sugar
Can I Make Baked Chicken in a Convection Oven?
Yes, you can make the chicken in a convection oven. Turn the convection oven to 400 degrees. Place the chicken in the pan, add the rest of the ingredients, and cook for approximately 45 to 50 minutes.
I have a convection oven that is also a microwave, and it’s handy to use when the standard oven is being used for something else. Plus, if you want the chicken to cook faster, all the way through, the convection oven is the way to go.
For this recipe, I used a standard oven.
What Should the Baked Chicken Breast Internal Temperature Be?
The internal temperature of the chicken should be 165 degrees when finished cooking, whether using a convection oven or a standard oven.
If you’re going to use a standard oven, like the one I use in this recipe, you will still need the temperature to rise to 165 degrees.
If you’re eating dark meat, the temperature should also get to 165 degrees. To find out the temperature, you can use a digital thermometer to get the results. I bought my instant-read thermometer at the grocery store.
Place the thermometer into the thickest part of the chicken breast to get the reading, making sure you don’t allow the thermometer to touch any part of the pan, or you might get an incorrect reading.
If you are cooking chicken with bones, make sure the thermometer rests inside of the meat and does not touch the bone, or you will get an incorrect reading.
Baked Chicken and Gravy
Ingredients
- 3-4 boneless skinless chicken breasts
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 cup milk
- 3 oz. cream cheese softened
- 1 – 10.5 oz. can cream of celery soup
Instructions
- Preheat oven to 350-degrees.
- In a medium-sized bowl, add the cream cheese, salt, pepper, milk, and cream of celery soup. Mix until well blended.
- Place the chicken in a casserole dish.
- Cover the chicken with the cream cheese mixture and place in the oven.
- Bake for 40 minutes and turn the chicken once.
- Bake 40 more minutes, or until chicken is done.
Our weather is turning from bad to worse and this fabulous baked chicken sounds like the perfect comfort food for dinner this week! I love old photos and old recipes, too!
Hi Liz!
Stay safe and warm there! Hope you enjoy the chicken!
Such a simple but perfect way to fix chicken – I’ll take mine with mashed potatoes, please. Thanks for sharing with Fiesta Friday and don’t forget to link.
Hi Judith! Thanks for stopping by to visit. Mashed potatoes go perfectly with chicken and gravy!
We will love your Baked Chicken and Gravy, and it is so easy! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Hi Miz Helen! I’m so glad you like it! Thanks for stopping by. Full Plate Thursday is a fun party! Thanks for letting me share. 🙂
I drooled over your photos!! 😀 This looks so good! Thanks for sharing at Fiesta Friday party!
You’re welcome! Fiesta Friday is a fun party!
YUM! This has “what to make for my next Meals on Wheels” meal written all over it. Comforting and easy…so glad I found you as one of the features at this week’s #WonderfulWednesday blog hop!
Hi Elizabeth! What a great idea to take it on Meals for Wheels. It’s a filling dish, so I know it would be a blessing to others. That’s wonderful that you do that! Thanks so much for your sweet comments and come back to visit!
Hello again…justwanted to let you know that I made this for dinner tonight for my husband and me, and I think it’s going to become a weekly part of our menu. My Meals on Wheels people will get it eventually. ???? But it was perfect comfort food for the first night when my college daughter is not home after we moved her to campus yesterday. Thanks again so much!
Hi Elizabeth! Thanks so much for sharing that with me! I love to hear that. It’s such an easy meal to make and definitely great comfort food. I love that you’re sharing with Meals on Wheels, too!
And, lots of prayers for you as you see your daughter off to college! Mine are just a few years away from going and I already tear up thinking about it. I hope you have a good day today!
Yum! I will take a pan to go please! I wish. Pinned
Thank you!! Wouldn’t it be great if we could just reach through the screen and grab some? I would do it often!
Congratulations!
Your awesome post is featured on Full Plate Thursday this week. I just pinned it to our Featured board and enjoy your new Red Plate! Thanks so much for sharing with us and come back soon!
Miz Helen
Hi Miz Helen! Thank you so much for featuring the recipe! I am honored! Have a wonderful afternoon. 🙂
This looks and sounds delicious! I don’t use canned soups but I’ll bet I can substitute a white sauce with finely diced celery. I’m going to try!
Hi Deanna! Let me know how yours turns out. I love to hear people adding different things to recipes! The white sauce sounds delicious! Have a great afternoon and thanks for stopping by!
Don’t you just love talking to the older folks and hearing about their youth??? 🙂 And this recipe looks like it wilI’d love for you to share over at a new party called Let’s Party https://themarkandjanshow.com/2018/01/02/lets-party-5/… look forward to seeing you there!l be a hit in my house too!
Hi Jan! I do love to hear things about others’ youth! Thanks for stopping by! I’ll check out your party. 🙂 Have a great day!
Sounds like a long time to bake 3 boneless chicken breasts. Do you cover it with foil?
Fixin it for tonight’s supper…. fingers crossed!!! ✌️✌️✌️
Hope you love it!
Hi, can I use a can of Mushroom soup instead of celery ?
Hi Jilma, You can and it will be delish!
Hi! I can’t wait to try this recipe. As can alternate meat, could you use pork chops or pork roast? If so, what type of pork roast would you recommend? How long would you cook for each, chops and roast? Covered or not? Thanks so much for the advice.
Hi Annemarie,
You can definitely use pork chops for this recipe. I would most likely cook for the same amount of time, but you can check the pork with a thermometer and make sure it’s done. I usually like my pork at 160-degrees fahrenheit. I haven’t tried it with pork roast. I would not cover with tinfoil, and you should be able to follow the directions the same as the chicken. Enjoy!
I’m reading it takes 40 minutes and then turn it for 40 more minutes?? So a total bake time of 80 minutes?
Hi Stacy, that is correct. It might get done a little bit before that, so you can check it. Hope you enjoy it!
@Julie Pollitt, the recipe itself says to cook for 45 minutes. I am, therefore, confused as to the actual cook time — 45 minutes or 80 minutes.
Hi Karen,
Sorry about that. That is confusing. It’s a total of 80 minutes. I fixed it on the recipe card. Thanks for asking and I hope you love it!
Ahh Iam in love ,i spent a couple years in and around greece and love there authentic dishes, You remind me so much of the people and country, and please visit us: https://www.beckandbulow.com
I’ll make it tonight but I won’t add salt given the amt of sodium in the soup
Hi Linda! I hope you love it as much as we do!
I made my own celery soup as I couldn’t find any in the shops. I cooked mine for 40 minutes at 180C in a fan oven, which was plenty. It was beautiful
Sounds great! I bet it was delicious. Homemade is always so good.
I haven’t tried this recipe yet but I will. I was wondering if you have any EASY recipes for an Air fryer.
Thank You
Hi Lorraine,
I hope you love it! I have a few air fryer recipes. If you click on this link it will take you to them. https://www.backtomysouthernroots.com/category/air-fryer/
Love this recipe. However, it seemed a bit bland so I added the following: 1 tablespoon minced garlic, 1 teaspoon Italian Seasoning, and 1 red onion finely diced. I mixed those in with the soup, milk and cream cheese. And of course I used the Healthy Request Cream of Celery Soup – low sodium and no MSG which I am highly allergic to. Thanks for posting this recipe.
Those sound like great additions! Thanks for sharing so others can try!