A delicious and tasty baked chicken recipe with sauteed mushrooms in a delicious cream sauce. This post has been sponsored by Campbell’s®. All thoughts and opinions are my own.
Cheesy & Creamy Cream of Mushroom Chicken
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.
Some of my favorite baked comfort meals contain rich cream sauces made with ingredients like Campbell’s® Condensed Cream of Mushroom Soup and sour cream.
This delicious and fairly easy Cream of Mushroom Chicken Bake with Cheese is a great example.
Have you ever cooked with Campbell’s® Condensed Soups? They make an excellent base for casseroles like this Cheesy Cream of Mushroom Bake!
You can find lots of recipe inspiration on the Campbell’s Kitchen site. There are so many hearty recipes I cannot wait to make!
I wanted to share some tasty tips for making this creamy chicken casserole that you might find useful!
How to use Campbell’s Condensed Cream of Mushroom Soup
Since this soup is condensed, it is richer and thicker than a traditional soup. If you were preparing this as a soup, you would add one cup of water to one full can of soup.
If you preferred it richer and creamier, you could add 1/2 cup of milk to a 4-quart stock pot to heat.
However, for dishes like casseroles or bakes, it is best to use the soup without additional liquid.
For this recipe, I added sour cream and chicken stock to the Campbell’s® Condensed Soup and mixed it separately before pouring it over my chicken.
Brown the Chicken Before Baking
For this Cheesy Chicken and Mushroom bake, I browned the chicken in a skillet before baking in a glass casserole dish.
I used large chicken breasts (3 lbs) and cut them in half lengthwise to make them thinner. Then, I dredged them in flour and placed them in a skillet with melted butter.
I cooked 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.
Sautee Mushrooms Before Baking
Mushrooms are one of my favorite casserole and “bake” ingredients. They are so versatile, meaty, and take on any flavor with ease.
Since the cream base in the recipe has the perfect amount of seasoning, I quickly saute the mushrooms with just pepper and unsalted butter. I browned them for just 3 minutes before adding them to the browned chicken.
Best Cream of Mushroom Casserole Base
My creamy and rich base for this Cream of Mushroom Baked Chicken started out with one can of Campbell’s Condensed Cream of Mushroom Soup, 1 cup of sour cream, and 1/2 cup of chicken stock. I mixed it with one envelope of onion soup mix in a separate bowl.
Then, I carefully spooned it over the chicken and sautéed mushrooms. This sauce has exactly the perfect amount of salt and flavor, so your chicken does not need any additional spices!
BEST CHEESE FOR CREAM OF MUSHROOM CHICKEN
Over the years, I have tried pretty much all types of cheese on my chicken bakes. 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.
I now prefer and suggest using thinly sliced cheeses like Muenster. I love Muenster or Monterey Jack in this recipe because they bake up creamy, melty, and evenly.
They also have a mild flavor that pairs perfectly with the tender, moist chicken.
Sides for Cheesy Cream of Mushroom Chicken Bake
This Cream of Mushroom Chicken goes perfectly with the following sides:
- Buttered egg noodles
- Mashed potatoes
- White rice
Get the printable recipe for this Cream of Mushroom Cheesy Chicken using Campbell’s Condensed Cream of Mushroom Soup below!
Cheesy Baked Cream of Mushroom Chicken
- 3 lbs chicken breast sliced thin
- 1/2 cup flour
- 4 tbsps butter
- 8 ounces mushrooms
- 1 can Campbell’s Condensed Cream of Mushroom Soup
- 1/2 cup chicken stock
- 1 cup sour cream
- 2 ounces onion soup mix
- 6 ounces Muenster Cheese
- Preheat oven to 350 degrees.
- Dredge chicken in flour.
- In a skillet, add 3 tablespoon of butter.
- Add floured chicken and brown each side ( 2 minutes per side) over medium heat.
- Remove browned chicken and place it in a glass casserole dish.
- In a medium bowl, add sour cream, chicken stock, onion soup mix, and Campbell’s Condensed Cream of Mushroom Soup and mix.
- Add remaining tablespoon of butter to your skillet and brown mushrooms for 3 minutes over medium heat until tender.
- Scatter mushrooms over browned chicken.
- Spoon cream mixture over chicken.
- Top chicken with Muenster Cheese.
- Wrap pan in foil and bake for 30 minutes cover, and then 5 minutes uncovered to slightly brown the cheese.
- Serve warm over buttered egg noodles.