Chicken and Cream of Mushroom Soup (Baked)
This recipe for chicken and cream of mushroom soup is the ultimate comfort food. Moist, tender chicken smothered in a creamy savory mushroom, onion, and cheese sauce. Definitely a step up from the old classic dump-and-bake recipe.
Some dishes are just as good or better the next day. This is one of them. As I tested the recipe, my husband and I happily ate leftovers for days 🙂
What to expect
Appearance: The chicken and mushroom sauce may not be the most visually appealing dish, but with a little garnish, you can pretty it up. Nevertheless, what it lacks in looks, it more than makes up for in taste and comfort.
Results: The chicken is moist and juicy and the tasty creamy sauce is loaded with mushrooms and onions. Leftovers are amazing. By the way, the recipe makes tons of sauce – if you are a sauce fan, you will love this dish.
Cheater ingredient: I use canned cream of mushroom soup which I am normally not a big fan of. It is a nice shortcut, though, and any preservative flavors get masked by the cheese, onions, fresh mushrooms and thyme. You can also make your own soup with a recipe for homemade cream of mushroom soup.
Method: I tested a couple of different methods for this recipe and landed on the one I found most efficient. The whole dish can be made in under an hour – and much less if you use boneless chicken.
Ingredients – tailored to your taste
Chicken: My preference is bone-in, skin-on chicken pieces – less likely to get dry and more flavor. If you prefer boneless chicken (less cooking time), see the recipe card for instructions. Kosher chicken will add even more flavor and moistness since it is brined.
Mushrooms: Any kind is fine – white mushrooms, baby bella, shitake, cremini, oyster, etc.
Cream of mushroom soup: Buy a can of condensed soup. If available, consider a low-sodium version as these soups typically contain a lot of salt. Alternatives are condensed cream of chicken soup or cream of celery soup.
Cheese: Choose white cheddar, gruyere, mozzarella, monterey jack or provolone.
Seasonings: I use a simple seasoning rub for the chicken – garlic powder, salt, black pepper and paprika. For the sauce, I like to add thyme. Other great options are oregano, coriander, Italian seasoning, or poultry seasoning.
Variations
- Garnish or toppings: good choices are green onions, fresh herbs, crispy fried onions, chili crisp (for some serious heat)
- Vegetables: saute extra veggies with the mushrooms and onions such as red bell peppers and spinach – these would add some nice color.
- Milk substitute: Instead of adding milk to the sauce, try chicken broth or sour cream (extra rich).
Step-by-step instructions
Tip
On my third test of this recipe, I tried adding a splash of sherry to the mushroom sauce. Fantastic!
Shortcuts
- Seasoning: Feel free to use your favorite rub to season the chicken instead of the spices in the recipe card.
- Boneless skinless chicken thighs or breasts will take much less time to cook – see recipe notes.
- Buying cleaned, sliced mushrooms and chopped onions (frozen or fresh) can save a bit of time too.
Make Ahead
This chicken dish is an excellent make-ahead dish and a great recipe if you like delicious leftovers. See the recipe card for instructions on preparing chicken an hour or two ahead as well as a day or two ahead.
What to serve with chicken and creamy mushroom sauce
The creamy sauce on this chicken dish is wonderful served over white rice, quinoa, steamed spinach, couscous and egg noodles. If you want to step it up a bit, try serving the chicken dish over this simple 22-minute homemade stovetop stuffing – yum.
I finish off the chicken dinner with an easy side of steamed broccoli, microwave green beans, frozen peas or snap peas.
Another option is a side salad. This citrus salad over greens goes well with the richness of the dish. So does a tomato and onion salad.
More oven baked chicken recipes
- smothered chicken (one pot)
- Moroccan chicken with sweet potatoes
- chicken fricassee
- butterflied glazed teriyaki chicken
Or check out our full list of chicken and turkey recipes.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Chicken and Cream of Mushroom Soup (Baked)
Ingredients
Chicken
- 3 1/2 pounds bone-in chicken pieces, Note 1 trimmed if needed
- 1/4 cup all purpose flour
- 3 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
Mushroom sauce
- 2 teaspoons olive oil
- 1 medium onion, diced small (about 2 cups/150 grams chopped)
- 8 ounces fresh mushrooms, chopped (any kind)
- 1 can cream of mushroom soup, Note 2
- 1/2 cup milk, any kind (use a bit more for a looser sauce)
- 1 cup grated cheese, Note 3
- 1 teaspoon dried thyme
- optional: 1-2 tablespoons sherry or fortified wine excellent!
Garnish
- 1/2 cup chopped green onion (about 3 green onions)
- paprika
Instructions
- HEAT OVEN TO 425F/218C. You will need a 9 x 13 inch ( 23×33 cm) baking dish and a medium skillet for the recipe.
- PREPARE CHICKEN: Add flour and salt, pepper, garlic powder and paprka to a bag and combine well. Place 2-3 pieces if chicken in bag at a time, Shake. Set aside chicken. Repeat with remianing chicken. Alternatively, place seasoned flour on plate and lightly coat each piece of chicken.
- BAKE CHICKEN: Add melted butter to baking dish and distribute evenly. Place floured chicken pieces, skin side down, in baking dish. Bake for 20 minutes. Turn over chicken. Bake another 15 minutes or until internal temperature reaches 155F/68C – it will rise with final baking step. Remove from oven and pour off excess grease. Lower heat to 325F/163C (Note 4 for boneless chicken)
- MAKE MUSHROOM SAUCE: While chicken is baking, heat oil in medium-high heat for sauce in skillet. Add onions, mushrooms and thyme. Sauté 8-10 minutes until all liquid evaporates and vegetables begin to brown. Add cream of mushroom soup, milk, grated cheese and sherry if using. Stir to combine. Taste and adjust seasonings.
- FINISH BAKING: Pour mushroom gravy on top of chicken in the baking dish. Sprinkle on paprika and chopped green onions. Bake for 10 minutes. Serve.
Recipe Notes
- Chicken options: I use a whole chicken that is cut into bone-in, skin-on chicken pieces (thighs, breasts, drumsticks etc). You can use all breasts, all thighs or whatever you prefer. Boneless chicken is also fine with much less baking time (see #3 below) but I wouldn’t use chicken tenders – they will overcook.
- Can of cream of mushroom soup alternatives: Try condensed cream of chicken soup or cream of celery soup. Or make your own with this recipe for homemade cream of mushroom soup.
- Cheese options: white cheddar, gruyere, mozzarella, monterey jack, provolone
- To bake boneless skinless chicken breasts or thighs:
- if chicken is uneven, pound it a little with the heel of your hand to even it out.
- coat with seasoned flour and place in casserole dish on top of 2 tablespoons melted butter.
- bake 10 minutes, turn and bake another 7-10 minutes depending on thickness of chicken. Internal temperature should be ~ 155F/68C – it will rise with final baking step. Proceed with rest of recipe.
- Variations
- Garnish or toppings: green onions, fresh herbs, crispy fried onions, cranberry sauce, chili crisp (for some serious heat) or parmesan cheese.
- Milk substitute: Instead of adding milk to the sauce, try chicken broth or sour cream (for extra richness).
- Vegetables: sauté extra veggies with the mushrooms and onions such as red bell peppers and spinach – these would add some nice color.
- Seasonings: instead of thyme, try Italian seasoning, oregano, coriander, dill, tarragon or poultry seasoning.
- Make ahead:
- A day or two ahead: Pour the sauce over the chicken and cover the baking dish with plastic wrap or foil. Place in fridge for a day or two. To finish/reheat, heat oven to 350F/177C and bake covered for 20-30 minutes or until heated through. Don’t freeze (the sauce tends to separate).
- An hour ahead: Complete the recipe except for the last step of baking the sauce and chicken together. You can let the chicken and sauce rest at room temperature for an hour until the final step.
- Don’t freeze – the sauce tends to separate.
- Store leftovers in an airtight container for up to 3 days.
Thank you for a great easy recipe, I love how you make meals I want to try, simply by not making things so complicated. This is going on this weeks menu.
Hope you like it – please let us know! 🙂