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chicken pieces with cream of mushroom sauce over steamed spinach on plate.
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5 from 15 votes

Chicken and Cream of Mushroom Soup (Baked)

This recipe for chicken and cream of mushroom soup is pure comfort food. Tender moist chicken smothered in a creamy savory mushroom, onion and cheese sauce. Definitely a step up from the old dump-and-bake recipe.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 4
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

Instructions

  • HEAT OVEN TO 425F/218C. You will need a 9 x 13 inch ( 23x33 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.

Notes

  1. 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. 
  2. 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. 
  3. Cheese options: white cheddar, gruyere, mozzarella, monterey jack, provolone
  4. 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. 
  5. 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.
  6. 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.
 
Nutrition values are estimates. 
Calories: 808kcal | Carbohydrates: 22g | Protein: 54g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 1020mg | Potassium: 1063mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1278IU | Vitamin C: 8mg | Calcium: 293mg | Iron: 3mg