This Chicken and cream of mushroom soup recipes is the ultimate comfort food juicy chicken breasts baked in a rich, creamy mushroom sauce with perfect flavors. It’s ultra-creamy, simple to make, and loaded with cozy, handmade sweetness. Whether you present it over rice, mashed potatoes, or roasted vegetables, this will surely be a family favorite!
Table of Contents
Why You’ll Love This Recipe
Super Creamy & Flavorful
The mushroom sauce is thick, rich, and utterly fantastic.
Quick and Easy
After ten minutes of preparation, the oven finishes the rest quickly and easily!
Customizable
Customize with cheese, mushrooms, or a crispy cracker top for more texture.
Family-Friendly
A cozy, crowd-pleasing supper that combines beautifully with any side.
If you’re looking for more comforting chicken dishes, check out these Baked Chicken Cutlet Recipes for another easy and flavorful meal.
Ingredients
Here is all you need to create this delicious baked chicken meal:
For the Chicken
- Tender and juicy when baked in the sauce, boneless, skinless chicken breasts.
For the Sauce
- The creamy, savory basis of Cream of Mushroom Soup.
- Sour Cream (or Greek Yogurt) : Adds more richness and tang.
- Milk or Chicken Broth : While keeping the sauce creamy, helps thin it.
- Garlic powder and Onion powder : Essential to increase the taste.
- Salt and Black Pepper : Classic seasons for balancing.
- Dried Thyme or Parsley : A touch of herbs for warmth and depth.
- Shredded Cheddar Cheese (Optional) : For a creamy and cheesy touch.
- Optional sliced mushrooms : Help to improve the mushroom taste and provide texture.
For the Crunchy Topping (Optional)
- Crushed buttered crackers or Breadcrumbs.
- Butter (Optional) : Mixed with the crackers for added crispiness.
👉 The complete ingredient list with measurements is in the recipe card below!
For another hearty one-pot meal, you might love this Chicken Pot Pie Recipe with Cream of Chicken Soup, which delivers a rich, creamy filling with minimal prep.
Making Chicken & Cream of Mushroom Soup Bake
First Step: Tune the Oven’s Temperature
Make your oven 375°F (190°C). Line a 9×13-inch baking dish.
Second Step: Make the Creamy Sauce
Whisk cream of mushroom soup, sour cream, milk—or chicken broth, garlic powder, onion powder, salt, black pepper, and thyme until smooth in a mixing basin.
Third Step: Assemble the Dish
Arrange the chicken breasts in the ready-made baking tray. Pour the creamy mushroom sauce evenly over the chicken. On top, if using, toss shredded cheddar cheese and sliced mushrooms.
Step 4: Add the Crunchy Topping (Optional)
Combine melted butter with crushed buttery crackers to add texture, and sprinkle over top.
Step 5: Cook the Chicken
Bake the dish covered with foil for 25 minutes. After removing the foil, bake for another ten to fifteen minutes, or until the chicken achieves an internal temperature of 165°F (75°C) and the top turns golden brown.
Step 6: Present and Savor!
Rest the roasted chicken for five minutes; then, top with fresh parsley. Present along with rice, mashed potatoes, or roasted vegetables.
Great Chicken Bake Pro Advice
Tips for Perfection
- Using even-sized chicken breasts guarantees their uniform cooking.
- Don’t cut the resting period; for best juiciness, let the chicken sit for five minutes before serving.
- Prefer a more crispy topping? For a golden, crunchy crust, broil at the end for two to three minutes.
- Make it extra cheesy: Stir with Parmesan or Monterey Jack for additional richness.
How Should I Present ?
Serving Suggestions
- Serve alongside Fluffy Rice to absorb all that wonderful mushroom sauce.
- Enjoy with Mashed Potatoes for the perfect comfort food combo.
- Pair with Roasted Vegetables for a nutritious and colorful side.
- Perfect for soaking up the rich sauce is Garlic Bread.
Make Ahead and Storage
Keeping Leftovers
Refrigerated in an airtight container, leftovers keep for up to three days.
Stopping
Store the thoroughly cooked meal in a freezer-safe container for up to three months. Thaw in the refrigerator overnight; then reheat.
Reheat
- Oven: Bake at 350°F (175°C) for 10 to 15 minutes until heated.
- Microwave: Heat in 30-second intervals, stirring between.
FAQs
1. Could I use chicken thighs for chicken breasts?
Of course! Boneless, skinless chicken thighs work excellently and will be even juicier. Change the cooking times as necessary.
2. Could I make this without sour cream?
Definitely! For a comparable smoothness, substitute Greek yogurt or heavy cream.
3. Besides, what other toppings might I add?
Try including crumbled bacon, additional cheese, or crispy fried onions for even more taste.
4. Is this meal something I could prepare ahead of time?
Exactly! Before baking, assemble everything in the dish, cover, and chill for up to 24 hours.
Conclusion
Perfect for hectic evenings, this warm, cozy, incredibly creamy chicken and cream of mushroom soup bake will quickly become a new family favorite with little preparation and maximum taste. Enjoy! 😋
Chicken & Cream of Mushroom Soup Bake
Equipment
- Mixing Bowl
- 9×13-inch Baking Dish
Ingredients
For the Chicken Bake
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream or Greek yogurt for a lighter version
- 1/2 cup milk or chicken broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or parsley
- 1/2 cup shredded cheddar cheese optional, for extra richness
- 1 cup sliced mushrooms optional, for added texture
For the Topping (Optional)
- 1/2 cup crushed buttery crackers or breadcrumbs optional
- 1 tbsp butter for topping, optional
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a bowl, mix cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and thyme. Stir until smooth.
- Place chicken breasts in the baking dish. Pour the mushroom sauce evenly over the chicken. Sprinkle sliced mushrooms and shredded cheese on top (if using).
- Mix crushed crackers with melted butter and sprinkle over the dish (optional).
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the top is golden brown.
- Let rest for 5 minutes before serving. Garnish with fresh parsley and serve with rice, mashed potatoes, or roasted veggies.