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Easy Cream of Mushroom Chicken Bake Recipe

Easy Cream of Mushroom Chicken Bake

Tender chicken breasts bake beneath a creamy mushroom sauce for a simple, comforting dinner. This four-serving casserole uses a few everyday ingredients and is ready in approximately 55 minutes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 breast halves, about 1 1/2 pounds total Boneless, skinless chicken breast halves
  • 1 10 1/2-ounce can Condensed cream of mushroom soup
  • 1/3 cup Water
  • 1 cup Fresh mushrooms, sliced
Seasonings
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Ground black pepper

Method
 

Step-by-Step
  1. Heat the oven to 375°F. If the chicken breasts are very thick, pound them gently to a more uniform thickness so they cook at the same rate.
  2. Place the chicken breasts in a shallow 2-quart baking dish. Arrange them in a single layer with a little space between pieces when possible.
  3. In a bowl, stir together the condensed cream of mushroom soup, water, paprika, and black pepper until smooth. Pour the mixture evenly over the chicken.
  4. Arrange the sliced fresh mushrooms over the sauce-covered chicken. Bake uncovered for about 45 minutes.
  5. Check the thickest part of the chicken with an instant-read thermometer and remove it from the oven when it reaches 165°F. Spoon the creamy mushroom sauce over each breast before serving.

Notes

Chicken thickness affects cooking time, so use an instant-read thermometer instead of relying only on the clock. Drain frozen or canned mushrooms well before using. Store leftovers refrigerated and reheat gently with extra sauce or a splash of water if needed.