Cream of Mushroom Soup Chicken Bake
A creamy, savory dish featuring tender chicken, flavorful mushrooms, and a rich sauce, perfect for a quick family meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts You can also use thighs for a juicier option.
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup shredded cheese (cheddar or mozzarella) Mixing cheeses can add a delightful texture.
- 1 cup vegetable or chicken broth Homemade broth can enhance the flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Adjust based on personal preference.
- optional fresh parsley or chives for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) while you gather your ingredients.
- Place the chicken breasts in a baking dish and sprinkle generously with garlic powder, onion powder, salt, and pepper.
- In a bowl, mix the cream of mushroom soup with the vegetable or chicken broth until well blended.
- Pour the mushroom sauce evenly over the chicken breasts and sprinkle shredded cheese on top.
Baking
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Garnishing
- Once done, remove from the oven, let it rest for a few minutes, and garnish with fresh parsley or chives before serving.
Notes
Leftover Cream of Mushroom Soup Chicken Bake can be stored in an airtight container for up to 3 days. When reheating, add a splash of broth or water to ensure it stays creamy and moist.