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 delicious and fairly easy recipe is a perfect example.
Cream of mushroom chicken casserole is easy to make if you know the right tips and tricks. Here's what you need to know:
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.
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.
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.
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!
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 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.
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:
In the unlikely event you still have room in your belly, these desserts are a perfect finish to this savory dish:
Follow the recipe below to make our Baked Cream of Mushroom Chicken. This recipe serves 6, but can be adjusted to meet your needs.
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