Cream of Mushroom Soup Chicken Bake
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
259 kcal
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Course
Main Course
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Cuisine
American
Cream of Mushroom Soup Chicken Bake
Description
The Cream of Mushroom Soup Chicken Bake uses thin halved chicken breasts arranged in a casserole dish. They are seasoned with optional garlic powder, Italian seasoning, and pepper before being coated with canned cream of mushroom soup, which adds a thick, creamy layer that keeps the chicken moist throughout baking. A generous layer of shredded mozzarella atop each piece melts as it bakes.
The dish is baked covered with foil at 375°F for around 25-30 minutes, ensuring the chicken cooks through to 165°F. For a browned cheesy topping, the foil can be removed near the end to broil briefly. The cream soup provides a rich, savory sauce, contrasting the mild cheese and tender chicken.
This bake works well served with sides like vegetables or rice. Using chicken thighs is an option for more moist meat but requires adjusted cook time. The recipe cautions against adding extra salt due to the canned soup’s inherent saltiness.
The simplicity makes it approachable, using common pantry items for a satisfying baked chicken dish that keeps meat juicy by baking in the creamy mushroom sauce.
Ingredients
- 2 large chicken breast cut in half lengthwise
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon Italian seasoning optional, dried
- black pepper optional, to taste
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup mozzarella cheese shredded
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces.
- Place the chicken pieces side-by-side in a casserole dish (9x13 or similar size) and season them with the garlic powder, Italian seasoning, and some pepper.
- Spoon/pour the cream of mushroom soup over top and ensure each piece of chicken is coated, then top each piece of chicken with the mozzarella.
- Cover the dish with foil and bake for 25-30 minutes or until the chicken is cooked through (165F). If desired, uncover and broil for a few minutes to brown the cheese (I did this step for the photos).
Notes
- Using smaller chicken breasts or thighs is fine; ensure the internal temperature reaches 165°F for safety.
- Canned cream of mushroom soup can be salty, so avoid adding extra salt to prevent oversalting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 834mg | 35% |
| Potassium | 537mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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