Recipe For Baked Chicken With Cream Of Mushroom Soup


Recipe For Baked Chicken With Cream Of Mushroom Soup – This has been a family favorite for years. I used to use cream of chicken soup with the omlete mix and omitted the mushrooms, but my husband requests it this way instead.

I am sharing my recipe for the best baked chicken with creamy mushrooms! This is a simple and straightforward method to make a delicious chicken dish.

Chicken Recipe – Creamy Mushroom Chicken Bake

Chicken Recipe : Creamy Mushroom Chicken Bake – Practically effortless dinner recipe the whole family loves!

Chicken Recipe - Creamy Mushroom Chicken Bake

Hi friends! How are you? Now that I’m in warmer weather mode I’m doing my best to stay out of the kitchen as much as possible. Can you relate? The weather is so nice, I just want to be out in the yard enjoying it.

So when it comes to dinner, I don’t want to make recipes that take a whole lot of effort or create a big mess to clean up afterward. Keeping it super simple is where it is at. This Creamy Mushroom Chicken Bake is a family favorite because it is so tasty, but it’s my favorite because it takes just a couple minutes to prepare for baking & only takes 1-2 dishes.

Chicken Recipe - Creamy Mushroom Chicken Bake

Now, you can combine these ingredients together in the casserole dish & whisk to save yourself washing an extra bowl. While I usually try to avoid making extra dirty dishes, I still prefer to whisk the ingredients together in a medium bowl first. I feel it gets mixed a bit better & the consistency is creamier.

Chicken Recipe - Creamy Mushroom Chicken Bake

Then you just pour it into your casserole dish & add your chicken & fried onions. Cover & bake. This chicken recipe is that simple. This is why I just love this recipe. Plus it is pretty versatile too. You could add a vegetable into the mix or swap out the cream of mushroom soup for cream of chicken or celery if you prefer. But my family is crazy for mushrooms, so this is one we make again & again.

Creamy Mushroom Chicken Bake

Creamy Mushroom Chicken Bake

Prep time

10 mins

Cook time

90 mins

Total time

1 hour 40 mins

Creamy Mushroom Chicken Bake

Serves: 6


  • 6 boneless, skinless chicken breasts
  • 2 (10.75-oz) cans Cream of Mushroom Soup
  • 2 cups chicken broth
  • 2 cups regular white rice, uncooked
  • 1 package onion soup mix
  • 1 cup fried onions


  1. Preheat oven to 350ºF.
  2. Spray a 9×13 casserole dish with cooking spray or olive oil.
  3. Combine cream of mushroom soup, chicken broth, rice & onion soup mix in a medium bowl & whisk together.
  4. Transfer mixture to prepared baking dish
  5. Add chicken on top of rice mixture.
  6. Sprinkle with fried onions
  7. Cover tightly with foil & bake for 1 hour 15 minutes to 1 hour 30 minutes.
  8. Remove foil for the last 10 minutes for browning.

Rice And Chicken Casserole Recipe With Cream Of Mushroom Soup

If you are looking for an easy dinner recipe, I have one for you to try. It is a rice and chicken casserole recipe made with cream of mushroom soup.

Blue plate full of rice and chicken casserole

This is such a delicious dinner recipe. It is sure to become a classic comfort food and maybe even a family favorite! Plus because it is so easy to make, it is a great dinner idea for those busy weeknights. 

Chicken Casserole Ingredients:

  • 1 Tbsp Dry Parsley
  • 2 Celery Stalks, chopped
  • 1 Medium Onion, chopped
  • 2 Tbsp Butter
  • Salt to taste
  • Black Pepper to taste
  • 1 Can Of Cream of Mushroom Soup (can also use cream of chicken soup)
  • ½ Cup Sour Cream
  • 8 oz Long Grain Wild Uncooked Rice, pre-cook (can also use rice of choice such as white rice or brown rice)
  • ⅓ cup Chicken Broth (aka chicken stock)
  • 1 Tsp. Dry Basil
  • 2 Cups Boneless Chicken Breast, cooked & shredded or cubed
  • ⅓ Cup Parmesan Cheese (cheddar cheese can also be used)

How To Make This Rice And Chicken Casserole:

Preheat oven to 350 degrees

Cooking onions and celery in pan with butter

In a large skillet or pan cook onions and celery in butter over medium heat until they are slightly soft.

Now mix in cream of mushroom soup, broth, sour cream, dry basil, pepper, and salt. Mix well.

add rice and chicken to mixture

Mix in the pre-cooked chicken and pre-cooked rice. Make sure you combine chicken well.

Lightly spray 8×8 baking dish or casserole dish with nonstick spray. Then dump the mixture into the dish.

Uncooked Rice And Chicken Casserole in dish

Sprinkle the parsley and parmesan cheese over the mixture.

Place in the middle of the oven and bake for 30-35 minutes uncovered. It should be golden brown and bubbly when done.

Remove from oven and allow to sit for 5 minutes before serving.

Casserole on plate with a fork lifting a bite full

Can You Use A Different Soup Mixture?

Yes! While this chicken and rice casserole recipe uses cream of mushroom soup, you could also use cream of chicken soup if that is what you already have on hand. The taste will be pretty much the same.

Can This Be Pre-Made?

Yes! You can follow the directions and pour the mixture into the pan. Then simply cover with plastic wrap or aluminum foil and place it in the fridge until you are ready to cook it. You could even do it the day before if you wanted.

Can This Chicken Casserole Be Frozen?

Yes! You can freeze the cream of mushroom chicken casserole two different ways. Either follow the directions to mix it and then pour the mixture into the pan and cover and then freeze.

Just make sure you use a freezer-safe dish. Then simply remove from the freezer and bake. You may have to slightly adjust the cooking time as it may take a few extra minutes to cook from frozen.

I would also bake the dish covered with foil for the first 15 minutes when cooking from frozen.

Or you can always make it and bake it then allow it to cool to room temperature before covering and placing it in the freezer. Then simply remove from the freezer and reheat when needed.

When you freeze meals like this chicken recipe, it makes for great options for dinner on days you have no time. Or if you need a fast meal idea to take to someone in need.

Can You Use Noodles In Place Of Rice?

If rice is not your thing or you don’t have any on hand, you can replace it with noodles. You just need to make sure you precook the noodles before adding them to the recipe.

I would cook them so they are just slightly undercooked as they will finish cooking when you bake recipe.

One of the best noodle options would be to use egg noodles.

Does The Chicken You Use Mater?

While I normally like to use boneless skinless chicken breasts that are precooked to make this chicken mushroom casserole, you could use different chicken.

Other ideas you could use for this easy casserole would be to use meat pulled from cooked chicken thighs. Really any bone removed cooked chicken pieces will work.

Rice And Chicken Casserole Recipe

This rice and chicken casserole recipe with cream of mushroom soup is super easy to make. Such a great weeknight dinner.

 Course Dinner

 Cuisine American

 Keyword chicken casserole, dinner casserole, chicken and rice casserole

 Prep Time 5 minutes

 Cook Time 30 minutes

 Total Time 35 minutes

 Servings 6


  • 1 Tbsp Dry Parsley
  • 2 Celery Stalks chopped
  • 1 Medium Onion chopped
  • 2 Tbsp Butter
  • Salt to taste
  • Black Pepper to taste
  • 1 Can Of Cream of Mushroom Soup or cream of chicken
  • 1/2 Cup Sour Cream
  • 8 oz Long Grain Wild Uncooked Rice pre-cook
  • 1/3 Cup Chicken Broth
  • 1 Tsp Dry Basil
  • 2 Cups Boneless Chicken Breast cooked & shredded or cubed
  • 1/3 Cup Parmesan Cheese


  1. Preheat oven to 350 degrees
  2. In a large skillet or pan cook onions and celery in butter over medium heat until they are slightly soft.
  3. Now mix in cream of mushroom soup, broth, sour cream, dry basil, pepper, and salt. Mix well.
  4. Mix in the pre-cooked chicken and pre-cooked rice. Stir until fully mixed.
  5. Lightly spray 8×8 baking dish or casserole dish with nonstick spray. Then dump the mixture into the dish.
  6. Sprinkle the parsley and parmesan cheese over the mixture.
  7. Place in the middle of the oven and bake for 30-35 minutes uncovered. It should be golden brown and bubbly when done.
  8. Remove from oven and allow to sit for 5 minutes before serving.

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 easy oven-baked Custard Bread Pudding Recipe is rich, velvety, and can be made with or without raisins. It is an old-fashioned bread pudding with an Italian bread base that’s perfect for breakfast, brunch or dessert.

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.

Cream of Mushroom Chicken recipe_edited-1

Brown the Chicken Before Baking 

Pan-Fried Chicken_edited-1

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. 

Chicken and Cream of Mushroom Bake_edited-1

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.


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.

Campbells Cream of Mushroom Chicken_edited-1

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_edited-1

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
Cheesy Chicken and Mushroom Baked_edited-1


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 Mushroom Chicken Bake_edited-1

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



 Servings6 people



  • 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


  • 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.


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. 


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

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