3-Ingredient Chicken Bellhaven: Easy, Creamy Baked Chicken

A simple baked chicken dish featuring tender chicken breasts under a rich, creamy sauce made from condensed cream of chicken soup and mild amber ale. This low-effort meal requires minimal preparation and is perfect for busy evenings, serving as a comforting dinner with very little effort.

Equipment

• 9-by-13-inch baking dish
• Medium-sized mixing bowl
• Whisk
• Instant-read food thermometer

Ingredients

• 4 boneless, skinless chicken breasts (approximately 1½ pounds or 680 grams)
• 1 can (10.5 ounces or approximately 300 grams) condensed cream of chicken soup
• 1 cup (240 ml) amber ale or mild amber beer

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish with cooking spray or butter.
2. Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish, leaving space between pieces. Flatten any particularly thick portions to ensure even cooking.
3. In a medium-sized mixing bowl, whisk together the condensed cream of chicken soup and 1 cup of amber ale until smooth and evenly combined.
4. Pour the prepared mixture evenly over the chicken breasts, using a spoon or spatula to spread the sauce so each piece is generously coated.
5. Bake uncovered for approximately 30 to 40 minutes, or until the sauce is hot and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the dish from the oven and let the chicken rest for about 5 minutes to allow the sauce to settle and thicken slightly.
7. Stir the sauce gently, then transfer the chicken to serving plates with extra sauce on top. Serve immediately with mashed potatoes, rice, or egg noodles.

Notes

Ale is an alcoholic ingredient. If you prefer to avoid alcohol, a suitable non-alcoholic substitute is needed, though the flavor and final sauce may differ. Choose a mild beer variety rather than a strongly bitter one to prevent intense bitterness in the cooked sauce.