Ingredients
3 chicken breasts
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Italian seasoning
1 tbsp smoked paprika
2 tbsp Kinders buttery garlic and herb seasoning
1 tsp Tony Chachere’s creole seasoning
2 tbsp olive oil
8 oz Colby jack cheese, shredded
For the sauce
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp Italian seasoning
¼ tsp smoked paprika
¼ tsp Kinders buttery garlic and herb seasoning
¼ tsp Tony Chachere’s creole seasoning
10 oz Cream of chicken soup
1 cup heavy whipping cream
Directions
Step 1
Preheat oven to 425°.
Step 2
Slice each chicken breast in half, you should end up with 6 thinly sliced pieces of chicken.
Step 3
In a bowl, add your chicken, seasonings and olive oil. Mix until each piece of chicken is evenly coated.
3 chicken breasts
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Italian seasoning
1 tbsp smoked paprika
2 tbsp Kinders buttery garlic and herb seasoning
1 tsp Tony Chachere’s creole seasoning
2 tbsp olive oil
Step 4
In a separate bowl, mix your heavy cream, cream of chicken soup, and seasonings.
10 oz Cream of chicken soup
1 cup heavy whipping cream
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp Italian seasoning
¼ tsp smoked paprika
¼ tsp Kinders buttery garlic and herb seasoning
¼ tsp Tony Chachere’s creole seasoning
Step 5
In a baking dish, lay your chicken in a single layer, spread your cream sauce over the chicken evenly, top with Colby jack cheese.
8 oz Colby jack cheese, shredded
Step 6
Bake uncovered for approximately 20-30 minutes. Keep an eye on it, when it starts to brown on top you’ll know it’s done! Use a meat thermometer to double check if the chicken is done. It should be at least 165°F internally.
Step 7
Serve over rice or mashed potatoes, with a vegetable of your choice!
Step 8
Enjoy!
