Chicken With Cream Of Mushroom Soup Recipes


As the title says, this post is a collection of Chicken With Cream Of Mushroom Soup recipes. These tasty chicken recipes are perfect for those who want to treat their taste buds with something special. It’s because the soup adds a bit of flavor and makes the food more delectable.

If you love chicken and you love mushroom soup, then you’ll love these dinner recipes. Chicken with cream of mushroom soup is an inexpensive meal that takes only a few minutes to fix.




  • 2tablespoons butter (divided)
  • 3 -4boneless skinless chicken breasts, cut in bite size pieces
  • 12teaspoon garlic salt
  • 12teaspoon paprika
  • 12cups sliced mushrooms
  • 1small onion, diced
  • 1garlic clove, minced
  • 1(10 ounce) can condensed mushroom soup (can use reduced fat)
  • 12cup milk
  • 4cups hot cooked egg noodles


  • In large skillet, melt 1 tbsp butter and brown the chicken pieces.
  • Season to taste with garlic salt and paprika. Remove from pan and keep warm.
  • Add remaining 1 tbsp butter to pan and saute onion, garlic and mushrooms until golden.
  • Add soup, milk and pepper. Bring to a boil.
  • Return chicken to the pan, reduce heat to low and simmer 5 minutes or til chicken is heated through and no longer pink inside.
  • Serve over egg noodles.

Cream Of Mushroom Chicken

Cream of Mushroom Chicken is a classic dish that many of us grew up eating. This skillet meal is traditionally made with canned condensed soup, but this recipe is made healthier and tastier by making a cream of mushroom sauce from scratch.

Overhead shot of cream of mushroom chicken in a stainless steel skillet
  • Pin This Recipe For Later!

It’s really not hard to make this creamy, savory mushroom sauce. Just a few simple ingredients and a few minutes in a skillet on the stovetop are all it takes to make chicken in cream of mushroom soup from scratch. 

This is a quick dinner that your family will love. After you’ve tried this one, make my other skillet chicken dinners. Creamy Garlic Chicken, Marry Me Chicken and Creamy Lemon Chicken are flavorful one-pan meals that are always a hit. 

This Cream of Mushroom Chicken is very similar to my other Mushroom Chicken recipe. The difference here is that we are using chicken tenders rather than chicken breasts, and we’re dicing the mushrooms and adjusting the seasoning to be more like canned cream of mushroom, but way better. 

Why You’ll Love This Recipe

  1. Simple Ingredients: You don’t need anything fancy to make this mushroom sauce that tastes like it simmered all day. Simple pantry staples, regular mushrooms, and chicken come together to make a masterpiece.
  2. No Canned Soup: Cream of mushroom chicken with no canned soup is healthier and more flavorful. You won’t go back to the old way after trying this. 
  3. Ready Fast: It takes about 35 minutes to make this delicious recipe from start to finish. Quick cooking chicken tenders mean that dinner will be ready fast!
  4. A Complete Meal: Serve with pasta to create a filling and hearty full meal. Garlic Butter Pasta is the perfect side dish to soak up all of this yummy sauce. 

Chicken Tenders For Making Mushroom Chicken

Chicken tenders are literally the most tender cut of chicken, which makes them a delicious choice for dinner. I love using them to make dinner quickly. Garlic Butter Tenders is a very popular dish on the blog and at my house. You can use these to make an easy Chicken Scampi dinner too. 

Overall, chicken tenders are a great choice for making cream of mushroom chicken. Other cuts of chicken can be used as well, just slice them thinly so they cook quickly.

Ingredients Needed

The ingredients in cream of mushroom chicken are really so simple. 

Ingredients needed to make mushroom chicken

Complete list of ingredients and amounts can be found in the recipe card below.

  • Chicken Tenders: Pick up a package of fresh chicken tenders that is about 1 ½ pounds/700 grams (they’re called mini fillets in the UK). Trim and remove the tendon from each. You can also use chicken breasts, cut into strips. 
  • Butter: Cooking the mushrooms and chicken in butter will brown them up nicely. Later in the recipe, the butter mixes with flour to make a thickening roux.
  • Mushrooms: Choose either white button mushrooms or cremini (baby bella) mushrooms for this recipe. Dice them into small pieces.


Cremini mushrooms are the darker button mushrooms at the store, commonly called Baby Bella mushrooms. They have more flavor than white mushrooms and are a great choice here.

  • Seasonings: Salt, pepper, onion powder, and garlic powder are the simple seasonings that make this dish sing. 
  • Chicken Stock: Use canned or boxed stock, or some that you have frozen from your last soup making session. 
  • Milk: Milk makes this recipe nice and creamy. Use 2% or higher for best results. Skim milk won’t give you the right texture.

How To Make Cream Of Mushroom Chicken

Collage of four images showing how to sear the chicken, chop the mushrooms and saute them.
  1. Brown Chicken: Melt butter in a skillet over medium high heat, add the chicken, season with salt and pepper and brown for 3-4 minutes per side. Remove the chicken from the skillet and set aside. 
  2. Cook Mushrooms: Add the mushrooms, season with salt and pepper and cook for 3-4 minutes until browned and tender. Add flour and cook for 30 seconds.
Collage of four images showing how to make mushroom sauce
  1. Deglaze: Slowly add the chicken stock to the pan while stirring to deglaze the pan. This will create a thick sauce. 
  2. Season: Add the milk, garlic powder, and onion powder. Stir everything together and stir for one minute, or until the sauce thickens. 
  3. Finish and Serve: Add the chicken back to the skillet, and let the sauce come to a gentle boil. Remove from heat and serve with buttered noodles, rice, or potatoes. Garnish with fresh chopped parsley and serve with extra sauce. 
Close up shot of cream of mushroom chicken tenders

Top Tips

  • Remove the Tendon: The tendon inside each chicken tender should be removed for best results. You can’t eat the tendon, so if it’s not removed before cooking you’ll need to cut or chew around it, and that’s not fun. 

Creamy Chicken and Mushroom Soup

..Creamy Chicken and Mushroom Soup
  • Serves:6 People
  • Prep Time:40
  • Cooking:35
  • Calories:805

As the weather cools off, taking comforting and satisfying food which is filling as well as have the right amount of protein and nutrition becomes our priority. This 30 minutes creamy chicken and mushroom soup is comforting and it takes only 30 minutes from start to table. Nothing is better than a soothing and comforting chicken soup, this creamy chicken and mushroom soup is made with veggies like mushrooms, cabbage and carrots in addition. Try this mushroom chicken soup in weeknights dinner as a perfect, delicious and full of flavor food.


  • Butter 2 tablespoon
  • Oil 1-2 tablespoon
  • Garlic (lehsan) chopped 1 tablespoon
  • Onion (piyaz) chopped 1 medium
  • Mushroom s thinly sliced 200 grams ( I used canned mushroom but if you find fresh mushroom use brown one)
  • Chicken mince (chicken ka keema) 350 grams (you may use small boneless chicken cubes as well)
  • Chicken stock (yakhni) 1 & 1/2 liter (I used 2 stock cubes dissolved in water you can use fresh stock as well)
  • Fresh cream 1/2 cup
  • Carrots (gajar) sliced 1 medium
  • Cabbage (band gobhi) chopped 1/2 cup
  • Black pepper powder (pisi kali mirch) 1 teaspoon
  • Salt (namak) 1 teaspoon or to taste
  • Dried thyme 1/2 teaspoon
  • Dried oregano 1/2 teaspoon (you may use dried ajwain leaves in its place as well)
  • Soy sauce 1 tablespoon
  • Cornflour 4-5 tablespoon
  • Water 1/2 cup
  • Chopped fresh coriander leaves as required


  2. In a pot add butter & cooking oil and heat it till the butter melts completely.
  3. Add garlic and chopped onion in the pot and saute for a minute.
  4. Add minced chicken, cook till it changes the color and cook for 4-5 minutes.
  5. Add mushrooms, mix well and cook for 2-3 minutes.
  6. Add carrots, chopped cabbage and cook again for a minute.
  7. Now add black pepper powder, salt, thyme, oregano, soy sauce and mix all these ingredients well.
  8. Add chicken stock along with fresh cream, give a good mix. Let the soup cook till a boil came in it. Then again cook for 2-3 minutes.
  9. On the other side mix corn flour in 1/2 cup of water and keep it aside.
  10. After 2-3 minutes of soup cooking, add this cornflour mixture gradually in the soup while stirring continuously. Turn the flame to low at this stage so that lumps may not form in soup.
  11. Mix well and cook on medium flame for 1-2 minutes or until desired thickness.
  12. After chopped fresh coriander leaves at the end.
  13. Winter special creamy chicken and mushroom soup is ready to enjoy.

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.