Baked Chicken With Cream Of Mushroom Soup And Potatoes

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Baked Chicken with Cream of Mushroom Soup and Potatoes is a dish that kids will love, who does not love chicken or baked potatoes. I created this dish when my little one wanted to have something different from the regular pasta we eat. I was trying to think of a healthy alternative but still something that my child would enjoy.

Chicken Mushroom and Potato Casserole

This Chicken Mushroom and Potato Casserole recipe is loved by my whole family.  A chicken casserole with potatoes, bacon, and mushrooms.

Chicken Mushroom & Potato Casserole in a casserole dish. Topped with cheese, bacon, and greens.

One of the best Casserole recipes!

Growing up, my mom made a similar casserole recipe. She made one just like this one but she called it French Style Potatoes. The only difference from the recipe below is that she smothered each layer of the casserole with mayo, which I am not a fan of. So I made some additions/substitutions that you might like!

I added some crisped up smoked bacon that added an amazing aroma as well as flavor to the dish, and all that rendered fat was then used to brown the mushrooms. Yuummm!

Close up picture of chicken mushroom potato casserole. Great casserole recipes with chicken and potato.

A spin off the traditional Potato Casserole

If you’re looking for a spin on the traditional meat and potatoes dinner, I think you’ll love this one! Having the potatoes roast in the juices of the chicken, mushrooms, and bacon makes the potatoes so tender and absolutely amazing! This potato casserole is not the same without the meat and mushrooms! Make it once and this casserole will be your new family favorite comfort food!

Chicken Mushroom & Potato Casserole on a plate with greens.

Can I omit mushrooms in this chicken casserole?

Of course, you can! Only you know what your family loves best and omitting the mushrooms from this recipe is totally ok.

If you want to really up the recipe, you can add more cheese to the top of the potatoes and make it really ooey and gooey. This is a foolproof recipe that is guaranteed to make your dinner table go silent as everybody will be too eager to stuff their faces with this mouthwatering Chicken Mushroom and Potato Casserole!

How to make Chicken Mushroom and Potato Casserole

  • Cook the bacon until crispy. Add onions, cook until golden. Remove onions and bacon leaving the grease.
  • Heat the leftover bacon grease, saute mushrooms until brown.

How to saute the bacon and mushrooms for the chicken mushroom potato casserole.

  • Peel and slice potatoes into ⅛ inch slices. Add salt, pepper, and garlic powder and toss to coat.
  • Cut the chicken into 1-inch pieces and season.
Step by step pictures on how to slice the potatoes, and prepare the chicken for this chicken mushroom casserole.
  • In a casserole dish add a layer of chicken. Then half the bacon and onions, and a little bit of cheese.
  • Next add mushrooms, the rest of the bacon and onions, cheese, and salt and pepper to taste.
  • Lastly, place the potatoes on top. Mix and pour the chicken stock and cream on top. Cover dish with foil.
  • Bake for 15 minutes at 450 F, then reduce to 350F and bake for another 40 minutes.
  • Remove the foil and bake for an additional 20 minutes.
  • Once done, sprinkle some cheese, fresh greens, and serve immediately.

Note: this chicken mushroom casserole can be prepped ahead of time by preparing and layering everything but the potatoes. When you’re ready to cook the dish, just peel, slice, layer the potatoes and put it in the oven and follow with the rest of the instructions.

Meat and potatoes dinner

There are many ways you can prepare meals with meat and potatoes. I especially love preparing casseroles. They are easy and so yummy. What is your favorite Meat and Potatoes dinner recipe? Share in the comments below, I would love to hear about your favorites!

Chicken Mushroom and Potato Casserole

Potato casserole with chicken, mushrooms, bacon, and cheese. The casserole is layered and baked in the juices of the meats making a delicious casserole dish. 

Course: Main Course

Cuisine: American, French

Keyword: chicken mushroom and potato casserole

Calories: 308 kcal

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 

 servings

Ingredients

Ingredients

  • 3 lbs potatoes
  • chicken breasts
  • 10-12 button mushrooms, quartered
  • bacon strips thick cut, cut into ⅓ inch pieces
  • ½ large onion diced
  • ⅓ cup cheese grated mozzarella/gouda/cheddar
  • ½ cup stock or bullion
  • ¼ cup heavy whipping cream or Half & Half as a lighter alternative
  • Salt & Pepper to taste
  • Garlic powder or Ranch seasoning
  • ¼ cup green onion chopped
  • 2 Tbsp Italian Parsley chopped

Instructions

Instructions

  1. Heat a skillet over medium heat, add the chopped bacon and render 4 pieces bacon until it crisps up. Add 1/2 of a chopped onion to the bacon and continue cooking until the onion is golden in color. Tilt the skillet to the side allow the fat to drip to the bottom and remove the onion and bacon in a separate bowl
  2. Heat the skillet on high with the bacon fat in it, add 10-12 quartered mushrooms and brown them over high heat, stirring frequently. Remove from heat.
  3. Peel 3 lbs potatoes and slice them into ⅛ inch slices using a mandolin slicer or a knife. Add salt, freshly ground pepper and garlic powder or ranch seasoning and toss to coat, separating the slices to season evenly.
  4. Cut the chicken breast into 1-inch pieces. Add seasoning (salt, black pepper, garlic powder or ranch powder) and toss to coat.
  5. Layer the ingredients in the following order: chicken, half of bacon and onion mixture, light sprinkling of cheese, mushrooms, bacon & onion mixture, a little bit of salt & pepper to season the mushrooms, light sprinkling of cheese and lastly toss most of the potatoes on top, leaving about ⅓ of them to arrange nicely on top of everything else. Now mix the chicken stock & cream (or replace the cream with stock if you want to save on calories) and pour on top. Cover the baking dish with foil or lid.
  6. Place into preheated to 450°F oven and bake for 15 minutes, then reduce heat to 350 and bake for another 40 minutes. Remove the foil or the lid and cook for additional 20-30 minutes or until the top is golden brown. Once out of the oven sprinkle with some cheese (it will melt from the potatoes being hot), chopped chives/green onion & parsley. Serve immediately.

Recipe Notes

Notes: this casserole can be prepped ahead of time by prepping and layering everything but the potatoes. When you’re ready to cook the dish, just peel, slice, layer the potatoes and put it in the oven and follow with the rest of the instructions.

Baked Cream of Mushroom Chicken

This Easy Baked Cream of Mushroom Chicken is the ultimate simple and delicious dinner for a busy night. Made with just 6 ingredients and one casserole dish, you can have this chicken dinner from the fridge to the oven in minutes! Baked Cream of Mushroom Chicken is super rich, creamy, and comforting making it a crowd pleasing dinner idea.

Cream of Mushroom Chicken Casserole – The EASY Way!

It doesn’t get much better than tender chicken breast smothered in a creamy mushroom sauce!

It literally doesn’t get any easier than this, and the chicken is so good, people may think it took you all day!

WHAT I LOVE ABOUT THIS RECIPE:

  • Semi-homemade– We use Campbell’s cream of mushroom soup and Italian dressing mix to pack the recipe full of flavor, while saving time!
  • Oh the flavor! Have I mentioned how rich, creamy, and delicious this is?!
  • So fast- It just tastes like it took all day… really all you need is 5 minutes to get it to the oven and 20-30 minutes of bake time!
  • Bakes hands off- It really only takes 5-10 minutes of your attention to get this recipe going. Then it bakes with no babysitting needed so you can do what you need to do on a busy night.
  • Comfort food at its finest– Creamy, savory, and rich, this chicken breast dinner checks every box for a true comfort food lover!
  • Scales easily! You can easily double or triple the recipe if you need to feed a crowd.

What to Serve with Cream of Mushroom Chicken

Being such a quick and easy meal to make, I like to pair Cream of Mushroom Chicken Casserole with equally easy side dishes. I try to get in a veggie, and I also like to add a starch or bread to help soak up all of that delicious cream of mushroom sauce!

SIDE DISH IDEAS

  • Mashed Potatoes– My easy go-to recipe!
  • Rice- It is a favorite to serve the cream of mushroom chicken over simple white or brown rice
  • Roasted Vegetable Medley– Sounds fancy, but it is delicious and so simple
  • Garlic Parmesan Broccoli– A family favorite!
  • Squash Casserole– Comfort food with comfort food!
  • Tomato Basil Salad– This is an easy, kid friendly, classic
  • Side Salad with Balsamic Vinaigrette– Take the extra 5 minutes to make the dressing… trust me!!
  • Pasta – Egg noodles are a favorite!
  • Garlic bread– A family favorite, or try this pesto garlic bread for a fun twist!

You can choose one or add a few sides to make a wholesome, well rounded dinner. 

Recipe Notes

This Baked Cream of Mushroom Chicken recipe is as simple as promised! Just one casserole dish and 6 ingredients for a family friendly meal.

In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.

Make sure to scroll to the bottom for the FULL recipe card.

INGREDIENTS + SUBSTITUTIONS

  • Chicken breast– You will want to use about 3-4 chicken breasts. I like to either pound them or split them to help them to cook more quickly and evenly (more on that in tips!) You can also substitute other boneless, skinless cuts like chicken thighs, or chicken tenderloins in this recipe. It may impact the cooking time through.
  • Campbell’s condensed cream of mushroom soup– This is the good stuff that brings all the flavor. I use the original version to make this recipe, however, you can use light, low fat, low sodium, or a different brand if preferred. You can also use homemade cream of mushroom soup. There can be variations in flavor if doing this, but you should get a generally good result.
    NOTE: You will use this soup condensed. You do not need to add water or anything other than what is on the ingredient list here before mixing into the recipe.
  • Sour cream- I use regular sour cream, but you can also substitute low fat sour cream or greek yogurt in this recipe with good results.
  • Italian dressing mix– Both pre-packed Italian dressing mix (I use Good Seasons) or homemade Italian Dressing mix can be used here to load up on flavor.
    Note: This is not Italian seasoning, it is Italian Dressing Mix!
  • Milk– You can use whatever you have on hand!
  • Parmesan cheese– I prefer shredded in this recipe (over grated.) You can substitute or add mozzarella in addition to parmesan if you like a cheesier topping!
  • Freshly chopped parsley– Optional for garnish! I don’t usually add this on a busy weeknight, but it does really dress it up with some color to make it pretty if you are serving to guests!

RECIPE TIPS

  1. Use thin chicken breast- Using chicken breasts that are thin, or pounded or cut to be thin, will help this dish cook faster, bake more evenly, and remain more tender and juicy. I almost always cut my chicken horizontally so that it is half the thickness with any of my baked chicken dishes. It just comes out better! I often end up with 6-8 pieces of chicken instead of 3-4 since I cut them which makes serving a family easier as well.
  2. Use a big dish– You will want to use a dish large enough for the chicken to lay the chicken flat. If the chicken is not flat it takes longer to cook and you can end up with spots that aren’t completely done, or spots that are over cooked.
  3. Don’t over cook- The enemy of delicious, tender, juicy chicken is over-cooking so make sure to cook just until the middle of the thickest part of the chicken reaches 165˚F. If you don’t have a meat thermometer I highly recommend getting one. They are inexpensive and take the guess work out of cooking so you seem like a hero with perfectly cooked meat every time!

Recipe Short Cuts

If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster! I have 3 suggestions that can help depending on the amount of time you have.

  • Pre-mix the cream of mushroom soup mixture– Mix all of the ingredients for the topping together up to 2 days in advance. Refrigerate until you are ready to cook. Lay the chicken in the dish and continue with the recipe as directed.
  • Prepare in advance– You can make this dish earlier in the day, or up to a day in advance, and place it in the refrigerator ready to cook. Once dinner rolls around, preheat and bake the dish as directed. It may take up to 10 minutes longer to cook coming straight from the refrigerator.
  • Prepare as a freezer meal– You can make it up to 6 months in advance as a freezer meal. See full directions below.

Recipe Variations

If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!

  • Cream of Mushroom Chicken with Rice– The original recipe does not include rice, but can be served over a bed of rice. If you prefer to cook it all together, you can add 2 cups of quick cooking rice and 2 cups of water to the mushroom soup mixture. Add this to a large baking dish, then lay the chicken in and push down until submerged in the rice mixture. Bake for 40-50 minutes.
  • Cheesy Cream of Mushroom Chicken– Layer the top with a combination of shredded mozzarella and parmesan cheese, or an Italian cheese blend.
  • Cream of Mushroom Chicken with Crunchy Topping– If you love a little crunch then prepare this recipe as directed. Bake for 25 minutes, then add a topping of seasoned bread crumbs mixed with a little melted butter and return the oven for the remainder of the cook time.
Lifting baked chicken breast smothered in cream of mushroom soup to serve

Freezer Meal Instructions

Baked Cream of Mushroom Chicken Casserole can be prepared as a freezer meal to make on another busy night, or give to a friend in need.

  1. In a large bowl, combine the mushroom soup, sour cream, Italian dressing mix, and milk. Mix until smooth.
  2. Season chicken breast with salt and pepper, then lay them in freezer friendly container or zip top bag .
  3. Cover with the soup mixture and sprinkle the parmesan cheese over the top.
  4. Freeze
  5. When ready to cook, thaw meal completely, by placing the fridge for 24-48 hours.
  6. Cook as directed.

For the best flavor, this meal can be frozen for up to 6 months.

Cream of Mushroom Chicken Casserole Leftovers

If you have leftovers after making Cream of Mushroom Chicken Casserole, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.

To save leftovers, separate into meal sized portions and then place in an airtight container and store:

  • in the refrigerator for 3-4 days
  • in the freezer up to a month

LEFTOVER RECIPES

Here are a few ways to repurpose those leftovers and give them a delicious makeover!

  • Cream of Mushroom Rice Bowls– Place chicken and sauce on a bed of freshly cooked rice. Add roasted broccoli, carrots, and other veggies as desired (spinach, peppers, onion, zucchini, squash, etc.) Sprinkle with a little parmesan and serve.
  • Baked Potatoes with Cream of Mushroom Chicken– Chop the leftover chicken and spoon chicken and sauce over freshly baked potatoes. Top with sour cream, cheese, and green onions.
  • Cream of Mushroom Chicken Stuffed Peppers– Half and hollow bell peppers. Shred leftover chicken and mix into remaining sauce. Combine chicken mixture with cooked rice (or cauliflower rice) and then stuff into hollowed bell peppers. Top with cheese if desired. Bake at 350˚F for 30-40 minutes or until the peppers are tender.

CHICKEN AND POTATO BAKE

Whip up a Chicken and Potato Bake for an easy dinner any night of the week! This dish features layers of sliced potatoes and diced chicken in a creamy white sauce made with cream of mushroom soup. The whole family will love the simple, hearty casserole!

Close up side shot of a wooden spoon serving chicken and potato bake

Casseroles are comfort food, and you just can’t beat the classic combination of flavors and textures in a creamy Chicken and Potato Bake. I’m definitely raising a family of meat-and-potato-lovin’ boys, so satisfying, stick-to-your-ribs dinners are a must around here. Fortunately, both kids and adults enjoy the mild flavors and the variety of textures in this old-fashioned casserole. It’s a quick and easy recipe that’s ideal for busy weeknights!

This particular Chicken and Potato casserole can be tweaked in a variety of ways to suit your family’s taste preferences and schedule. Use leftover chicken, rotisserie chicken or baked chicken — anything goes! The kids will go crazy for the creamy combination of sliced potatoes and tender chicken that’s finished with a buttery, crunchy Corn Flake topping!

PREPARATION AND STORAGE TIPS FOR CHICKEN AND POTATO BAKE:

  • This is a great make-ahead dinner. You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. Before baking, allow the dish to sit on the counter and come to room temperature for at least 30 minutes.
  • You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
  • Leftover chicken and potato bake will keep in the refrigerator for 3-4 days.
  • To reheat the casserole: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350 degree F oven until warmed through (about 20-30 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.

COOK’S TIPS AND RECIPE VARIATIONS:

  • Any cooked, diced chicken will work for this recipe. You can use pre-cooked chicken from the grocery store, leftover chicken from another meal, or a store-bought rotisserie chicken. You’ll need a total of 2 cups of cooked, diced chicken for this recipe.
  • If starting with raw meat, you’ll need about 1.5 lbs. of raw chicken breasts. Boil the chicken for 15-20 minutes, or until cooked through. Once cool enough to handle, dice or shred the meat and use in the recipe as instructed.
  • Total baking time may vary depending on the type of casserole dish that you’re using and on how thinly you slice your potatoes. I use a mandoline to quickly and easily slice the potatoes very thin. This ensures that the potatoes are tender and cooked evenly after about 75 minutes. If you slice your potatoes thicker, you can increase the baking time as necessary. Just tent the dish loosely with foil if the top starts to get too dark before the potatoes are done.
  • Loaded Chicken and Potato Casserole: add even more ingredients to this simple casserole. Good options include shredded cheese on top, cooked, crumbled baconherbs (such as parsley, thyme or rosemary), or vegetables such as broccoli, carrots or green beans.
  • Don’t have Corn Flakes? You can substitute with Ritz cracker crumbs or even crushed potato chips. I don’t recommend using plain bread crumbs, since they’re lacking in flavor.
  • Cooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The baking instructions remain the same.

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