Chicken & Cream of Mushroom Soup Bake
A creamy and savory chicken bake made with a rich mushroom sauce, perfect for a comforting meal. Serve with rice, mashed potatoes, or roasted veggies.
Equipment
- Mixing Bowl
- 9x13-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 9x13-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.
Notes
This creamy baked chicken dish is a great comfort food meal. Try using Greek yogurt for a lighter option or adding mushrooms for extra texture.