We all love Baked Chicken With Cream Of Mushroom. If this is the first recipe you tried from my blog , I promise you it won’t be the last. This dish is very inexpensive to make and only requires a few ingredients, which are hopefully staples in your kitchen. It’s also so delicious that it makes me wonder why I don’t cook it more often. Give this recipe a try and let me know if you like it. The flavour is amazing, and your entire family will love this dish.
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!
Being a mushroom lover, I have lots of recipes I have shared here like my Baked Chicken Marsala, Baked Cheesy Mushroom Chicken, Beef and Mushroom Casserole. We also have a from scratch Chicken with Mushroom Cream Sauce recipe we LOVE, but when I am busy or don’t want to make a mess, this is my go-to short cut recipe that is every bit as delicious and only uses 6 ingredients and one casserole dish.
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
- 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.
- 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.
- 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.
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.
- In a large bowl, combine the mushroom soup, sour cream, Italian dressing mix, and milk. Mix until smooth.
- Season chicken breast with salt and pepper, then lay them in freezer friendly container or zip top bag .
- Cover with the soup mixture and sprinkle the parmesan cheese over the top.
- Freeze
- When ready to cook, thaw meal completely, by placing the fridge for 24-48 hours.
- 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.
Cream of Mushroom Chicken Bake with Cheese
Cream of Mushroom Chicken is a delicious and tasty baked chicken recipe with sauteed mushrooms in a delicious cream sauce.
Baked comfort meals are some of our favorites during the chilly winter nights. I love the way they fill the home with delicious smells and how these warm meals make my family come together and smile.
This delicious and fairly easy recipe is a perfect example.
Recipe Tips
Cream of mushroom chicken casserole is easy to make if you know the right tips and tricks. Here’s what you need to know:
Using Condensed Cream of Mushroom Soup
The cream of mushroom base is Campbell’s® canned condensed Cream of Mushroom Soup. Since it’s condensed, it is richer and thicker than a traditional soup. If you were preparing this as a standalone soup, you would add one cup of water to one full can of soup.
However, for this recipe and many other casseroles or bakes, it is best to use the soup without additional liquid.
I add sour cream and chicken stock to the Campbell’s® Condensed Soup and mix it separately before pouring it over the chicken.
Brown the Chicken Before Baking
The chicken needs to be browned before baking.
Cut the chicken in half lengthwise to make them thinner. Then dredge them in flour and place them in a skillet with melted butter on med-high heat.
Cook each side for 2 minutes to create a seared crust. This helps keep the chicken moist while baking, gives it improved flavor, and helps to thicken the sauce.
I am not a fan of the “boiled chicken” taste and always prefer to brown my chicken before baking them in casseroles.
Sauté Mushrooms Before Baking
Mushrooms are one of my favorite casserole ingredients. They are so versatile, meaty, and take on any flavor with ease.
In the same skillet you seared the chicken in, add sliced mushrooms, a little bit more butter, and season with black pepper. Cook them for about 3 minutes to sauté them and make them more flavorful.
Base
The creamy and rich base (sauce) for Cream of Mushroom Baked Chicken consists of one can of Campbell’s Condensed Cream of Mushroom Soup, 1 cup of sour cream, and 1/2 cup of chicken stock.
You’ll need to combine these ingredients in a large mixing bowl and add one envelope of onion soup mix to it. The onion soup mix adds a delicious savory flavor to the dish.
This sauce has the perfect amount of salt and flavor, so your chicken does not need any additional spices!
Best Cheese for this Recipe
Over the years, I have tried pretty much all types of cheese on my chicken casseroles. Through trial and error, I have learned that packaged shredded cheeses do not bake up that well. Some brands dry out fast, and others have little flavor.
Cream of Mushroom Chicken tastes best when topped with thinly sliced cheeses like Muenster or Monterey Jack. They bake up creamy, melty, and evenly. Plus, they have a mild flavor that pairs perfectly with the tender, moist chicken.
Recommended Sides
I like to serve Cream of Mushroom Chicken over buttered egg noodles. But you can choose your favorite side, or one of the suggestions below:
- Mashed potatoes
- White rice
- Salad
- Spaghetti noodles
Recipe
Follow the recipe below to make our Baked Cream of Mushroom Chicken. This recipe serves 6, but can be adjusted to meet your needs.
Cheesy Baked Cream of Mushroom Chicken
A delicious and cheesy baked chicken recipe using Campbell’s Condensed Cream of Mushroom Soup, sour cream, chicken stock, and other easy ingredients.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
CourseDinner
CuisineAmerican
Servings6 people
Calories615cal
AuthorAmy Desrosiers
Ingredients
- 3 lbs white meat chicken cutlets sliced thin
- 1/2 cup flour
- 4 tbsps butter
- 8 ounces mushrooms
- 1 can Campbell’s Condensed Cream of Mushroom Soup
- 1/2 cup chicken stock
- 1 cup sour cream
- 2 ounces onion soup mix
- 6 ounces Muenster Cheese
Instructions
- Preheat oven to 350 degrees.
Brown the Chicken
- Dredge chicken in flour.
- In a skillet on medium-high heat, add 3 tablespoons of butter.
- Add floured chicken and brown each side (2 minutes per side).
- Remove browned chicken and place it in a glass casserole dish.
Sauté the Mushrooms
- Add remaining tablespoon of butter to your skillet and sauté mushrooms for 3 minutes over medium heat until tender.
- Scatter mushrooms over the browned chicken.
Make the Sauce
- In a medium bowl, add sour cream, chicken stock, onion soup mix, and Campbell’s Condensed Cream of Mushroom Soup. Mix thoroughy with a spoon.
Make the Casserole
- Spoon the cream sauce over chicken.
- Top the chicken with Muenster Cheese.
- Cover the casserole dish in foil and place it into the preheated oven on the center-rack.
- Bake for 30 minutes covered. After 30 minutes, remove the foil cover and bake an additional 5 minutes uncovered to slightly brown the cheese.
- Serve warm over buttered egg noodles or with your favorite side.
Notes
Recommended Cheese
Muenster or Monterey Jack sliced cheese bake into a creamy and evenly melted topping and go perfectly with this recipe. Try to avoid pre-shredded cheeses because they contain anti-caking agents that prevent them from melting perfectly.
Suggested Side Dishes
This recipe pairs well with the following sides:
- Garlic Bacon Sauteed Green Beans
- Tasty Salads
- Buttered Egg Noodles
- Mashed Potatoes
- White Rice
***Nutritional values are meant to be a guide and may vary.
Nutrition
Serving: 1serving | Calories: 615cal | Carbohydrates: 20g | Protein: 61g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 215mg | Sodium: 1688mg | Potassium: 1215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 4.2mg | Calcium: 275mg | Iron: 2.2mg