Dump-and-Bake Cream of Mushroom Chicken
User Reviews
5
Dump-and-Bake Cream of Mushroom Chicken
Description
Dump-and-Bake Cream of Mushroom Chicken uses simple pantry staples and chicken prepared in one baking dish. The sauce blends condensed cream of mushroom soup with dry onion soup mix and sour cream, enhanced with lemon juice for a subtle brightness. Baking at 350°F cooks the chicken thoroughly and lets the sauce thicken and mingle with the meat’s juices. The optional paprika garnish adds color, while fresh parsley and lemon provide fresh herbaceous and citrus notes when served.
The result is moist, tender chicken with a creamy mushroom sauce that clings to each piece. Boneless, skinless chicken breasts reduce cook time, while bone-in pieces add flavor and juiciness. The versatility of the sauce makes it easy to pair with various starches like buttered noodles or mashed potatoes to soak up the sauce.
Garnishing with chopped fresh herbs or lemon zest brightens the dish and balances the richness. This casserole-style dish fits well into a family dinner, providing comforting flavors with minimal active cooking time.
Ingredients
- 1 chicken you can use boneless, skinless chicken breast or thighs instead, whole cut-up or pieces of choice
- 1 (10.5 oz) condensed cream of mushroom soup can, not diluted
- 1 (1 ounce) dry onion soup mix packet, dry seasoning only
- 2 cups sour cream at room temperature
- 1 tablespoon lemon juice
- paprika optional garnish; parsley fresh; lemon wedges or zest
- parsley
- lemon
Instructions
- Preheat oven to 350°F (180°C). Spray a large 9 x 13-inch baking dish with cooking spray.
- Place chicken in prepared baking dish.
- In a separate bowl stir together mushroom soup, onion soup mix seasoning, sour cream, and lemon juice. Spread sauce over chicken. Sprinkle with paprika, if desired.
- Bake, uncovered, until chicken is cooked through, about 1 hour for bone-in, skin-on chicken pieces or about 30-45 minutes for boneless, skinless chicken. The meat is done when it reaches an internal temperature of 165°F. Give the sauce a good stir in the dish and serve over buttered noodles, mashed potatoes, rice or crusty bread.
Notes
- Use about 3 pounds of chicken and consider halving the sauce ingredients for smaller portions.
- Baking time varies: bone-in pieces take about 1 hour; boneless skinless chicken requires 30 to 45 minutes to reach 165°F internal temperature.
- Adding fresh herbs, lemon zest, or slices at serving enhances brightness and adds freshness to the creamy sauce.
- Sprinkling paprika before baking adds a nice coloration to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1/8th of the recipe | |
| Calories | 371kcal | 19% |
| Carbohydrates | 7.4g | 2% |
| Protein | 48.3g | 97% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 142mg | 47% |
| Sodium | 660mg | 28% |
| Fiber | 0.5g | 2% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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