Baked chicken with mushroom soup is a meal that is easy to make and will leave you feeling satisfied. Using simple ingredients makes this dish easier to accomplish in a home kitchen. There are little steps that can help you make an even tastier baked chicken with mushroom soup than what you will find at a restaurant.
Quick Mushroom Chicken Bake
- prep time:10min
- total time:40min
- serves:4people
- calories:2901 serving
Don’t fear the pan roast! Quick Mushroom Chicken Bake is basically pan-roasted, which is cooked both on the stove and in the oven. Why? Because the stovetop browns the outside of the chicken for the best flavor, but the even heat of the oven cooks it the rest of the way so it stays moist and tender inside. It doesn’t take any longer- this creamy chicken cooks in just 30 minutes! The condensed cream of mushroom soup and Parmesan cheese bake into a delicious sauce on top, making Quick Mushroom Chicken Bake one of the best ways to prepare chicken!
Ingredients
cost per recipe: $8.65
- 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced (about 2 1/2 cups)
- 1 clove garlic, minced
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 2/3 cup milk
- 1/2 cup grated or shredded Parmesan cheese (amount divided in recipe steps below)
- 1 teaspoon fresh thyme leaves
Get Ingredients
Instructions
- Step 1Heat the oven to 350°F. While the oven is heating, season the chicken with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
- Step 2Add the mushrooms and garlic to the skillet and cook for 2 minutes or until the mushrooms are lightly browned. Stir in the soup, milk, 1/4 cup cheese and the thyme. Season to taste. Return the chicken to the skillet (if the chicken released any juices, add those, too). Sprinkle with the remaining cheese.
- Step 3Bake for 20 minutes or until the chicken is done. Serve with hot cooked rice, if desired.
Weeknight Golden Mushroom Baked Chicken
Bring back memories of old fashioned cooking with this deliciously satisfying one dish chicken bake.
Remember those classic casserole recipes we ate as kids? You know those ones where mom would open up a few cans of good ol’ Campbell’s creamy soup, mix it up with some chicken and noodles in a casserole dish and bake the whole delicious mess together? It was simple cooking and everyone always loved it.
I rarely make these types of recipes…they probably are not the healthiest. But every now and then I crave a throwback comfort meal. Even more so, I crave a one dish dinner that takes little thought and effort and that the whole family gobbles up. This recipe has all the charm of an old-fashioned favorite without all the cream.
Watch how fast this comes together!
Place 6 boneless chicken breasts in a casserole dish and sprinkle with salt and pepper. Toss in a pack or two of sliced mushrooms. I love mushrooms so I use 2 packs of baby bellas.
Top it with 1 can of Campbell’s Golden Mushroom Soup and some water mixed in the soup can. If you desire a bit more sauce, try doubling the soup. You can’t go wrong!
Gently toss and stir to combine.
Now just cover this casserole dish with foil and pop it in the oven.
The sauce should be bubbling when you remove it from the oven. Sprinkle some French’s Crispy Fried Onions over the top.
Bake it uncovered for another 10-15 minutes or until the onion rings are crisp and golden.
If you are indulging and feeding a hungry crew, go ahead and try this with some egg noodles or even a baked potato. The sauce is so tasty, warm and comforting!
Our pieces of chicken are so enormous tonight so I’m pairing them with a little brown rice and some steamed asparagus. Pretty sure the kids all had a spoon in hand ready to scoop up the sauce.
This meal is a stroll down memory lane with the crispy onions and hearty soup flavor.
You’ll be left feeling satisfied, for sure! And you’ll probably have leftovers, so how great is that!?
Do you make any old-fashioned Campbell’s soup dinners?
Weeknight Golden Mushroom Baked Chicken
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Bring back memories of old fashioned cooking with this deliciously satisfying one dish chicken bake.
Course: Dinner
Servings: 6
Author: Jen Seislove
Ingredients
- 4-6 boneless chicken breasts
- 1-2 cans Campbell’s Golden Mushroom Soup depending on how much sauce you want
- 1/4 cup water mixed in each soup can you use
- 1-2 8 ounce packs sliced baby bella mushrooms
- kosher salt
- pepper
- French’s crispy fried onions desired amount
Instructions
- Preheat oven to 350 degrees.
- Place chicken in a glass casserole dish.
- Add mushrooms around the chicken.
- Sprinkle with salt and pepper.
- Pour can of soup over the chicken and mushrooms.
- Add the water.
- Stir gently to combine.
- Cover with foil and bake for 50 minutes. The sauce should be bubbling.
- Remove from oven and sprinkle desired amount of crispy fried onions over the top of chicken.
- Bake uncovered for 10-15 additional minutes or until the fried onions are a golden brown.
Recipe Notes
Adjust cook time according to the size of your chicken breasts.
If more sauce is desired, try adding another can of soup.
Serve with brown rice, egg noodles, or a baked potato.
Baked Chicken with Veggies in a Creamy Mushroom Sauce
Prep Time: 10 mins- Cook Time: 35 mins
- Servings: 4
Prep Time: 10 mins
Servings: 4The veggies featured in this delicious chicken dish were all picked and packed at peak ripeness, ensuring a healthy and nutritious meal you can feel good about serving your family and friends.
INGREDIENTS
- 1 tbs. olive oil
- 4 boneless, skinless chicken breasts
- salt & pepper to taste
- 1 can Campbell’s cream of mushroom soup
- ¼ cup chicken broth
- 1 cup of canned peas or alternative canned, green veggie
- 1 6.5 oz can sliced button mushrooms
- Pasta or rice for serving (optional)
PREPARATION
Heat oven to 350 degrees F.
Place a large, ovenproof skillet over medium/high heat. Add olive oil
Season chicken with salt and pepper. Add to skillet and cook 2-4 minutes per side. Chicken should be just browned on each side.
In a large bowl, whisk together the chicken broth and can of cream of mushroom soup. Set aside.
Drain, rinse, and measure out 1 cup of peas (or alternative veggie). Drain and rinse mushrooms.
Once the chicken has browned remove from heat. Add the peas and mushrooms to the skillet.
Pour the soup mixture over the chicken and cover the skillet with a tight fitting, ovenproof lid or tinfoil.
Transfer to oven and bake 30-35 minutes or until the chicken has cooked fully through and reached an internal temperature of 165 degree F.
Remove from the oven, serve chicken over pasta or rice and enjoy!
CREAMY CHICKEN AND MUSHROOM SOUP
Rich, hearty and SO incredibly delicious, this creamy chicken and mushroom soup is pure comfort food in a bowl! Tender chunks of chicken, buttery mushrooms and veggies come together in a gorgeous silky broth flavoured with lemon and fresh herbs – it is so good, everyone will be reaching for seconds!
There’s nothing quite like a warming bowl of soup in the cooler months. And this chicken and mushroom soup with cream is a real belly-warmer! With a rich aroma and bold mushroom flavour, this is a soup you will want to eat all winter long.
There’s not a lot of prep work involved in making this dish and everything is ready in just 30 minutes (and that’s mostly hands-off time!). Perfect for busy nights or when you need something cosy and comforting with minimal effort. A complete meal on its own, you can also pair it with some fresh crusty bread, grilled cheese sandwiches or savoury scones or muffins for an extra filling meal.
Mushrooms are one of my favourite ingredients to cook with. Their flavour is so rich and earthy and they add a powerhouse of flavour and depth to recipes like this chicken and mushroom risotto or pasta dishes, as well as this deliciously creamy soup.
And if the cooler weather has hit and you need more warming soup recipes, try this broccoli and cauliflower soup or potato and leek soup or basically anything from this collection of soup recipes!
WHY YOU’RE GOING TO LOVE THIS RECIPE
- Quick and easy – made in 30 minutes from start to finish, it’s so quick, easy and a great recipe to use up leftover chicken in your fridge.
- So creamy – made with thick cream, it has a lovely creamy and silky texture.
- Great for meal prepping – you can make this ahead of time for weekday lunches or to reheat for dinner. You can also freeze it in batches.
- Filling – the perfect meal for hungry bellies. Serve it as a starter, or as a main with crusty buttered bread if you’re extra hungry!
EXPERT TIPS
- Browning the mushrooms well in the pan before adding the stock gives the soup plenty of flavour.
- You can use any kind of mushrooms. If using dried mushrooms, they need to be soaked in hot water first, before cooking as normal.
- The easiest and fastest option is to use rotisserie chicken from the supermarket. But if you don’t have any, you can poach 2 large chicken breasts to add to the soup.
- To poach chicken breasts, remove the chicken from the fridge 30 minutes before using. Place enough water in a saucepan to cover the chicken breasts and bring to the boil. Once boiling, add the chicken. Cover with a lid and bring back to the boil. Once boiling, remove the pot from the heat and set aside for 30 minutes, with the lid on. Then, use 2 forks to shred the chicken before adding it to the soup.
- Add more or less cream to your liking.
- Topping suggestions – top the chicken and mushroom soup with some crunchy homemade croutons, shaved parmesan cheese, a few drops of olive oil, fresh parsley or thyme and/or some extra browned mushrooms.
- Storage – store any leftovers in the fridge for up to 3 days. This soup can also be frozen – see FAQs.
FAQS
Can I freeze this chicken and mushroom soup?
Yes! This soup freezes and reheats beautifully. Be sure to cool the soup completely before freezing. Then store in an airtight container in the freezer for up to 3 months in either individual serves, or as a whole batch. Thaw and reheat as needed.
Should chicken be cooked before adding it to soup?
To ensure that your soup remains safe to eat, I recommend using ready-cooked chicken like rotisserie chicken or poached chicken. Add it to the soup at the end, and cook until it is fully heated through. If you don’t have cooked chicken, see my notes on poaching above in Expert Tips.