Cream of Mushroom Chicken
A delicious and tasty baked chicken recipe using Campbell’s Condensed Cream of Mushroom Soup, sour cream, chicken stock, and other easy ingredients.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 people
- 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.
Serving: 1serving | Calories: 615kcal | Carbohydrates: 20g | Protein: 61g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 215mg | Sodium: 1688mg | Potassium: 1215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16.5% | Vitamin C: 5.1% | Calcium: 27.5% | Iron: 12.3%