Cheesy Baked Cream of Mushroom Chicken
A delicious and cheesy baked chicken recipe using Campbell’s Condensed Cream of Mushroom Soup, sour cream, chicken stock, and other easy ingredients.
Servings: 6 people
- 3 lbs white meat chicken cutlets 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
Brown the Chicken
Dredge chicken in flour.
In a skillet on medium-high heat, add 3 tablespoons of butter.
Add floured chicken and brown each side (2 minutes per side).
Remove browned chicken and place it in a glass casserole dish.
Make the Sauce
In a medium bowl, add sour cream, chicken stock, onion soup mix, and Campbell’s Condensed Cream of Mushroom Soup. Mix thoroughy with a spoon.
Make the Casserole
Spoon the cream sauce over chicken.
Top the chicken with Muenster Cheese.
Cover the casserole dish in foil and place it into the preheated oven on the center-rack.
Bake for 30 minutes covered. After 30 minutes, remove the foil cover and bake an additional 5 minutes uncovered to slightly brown the cheese.
Serve warm over buttered egg noodles or with your favorite side.
Muenster or Monterey Jack sliced cheese bake into a creamy and evenly melted topping and go perfectly with this recipe. Try to avoid pre-shredded cheeses because they contain anti-caking agents that prevent them from melting perfectly.
Suggested Side Dishes
This recipe pairs well with the following sides:
***Nutritional values are meant to be a guide and may vary.
- Garlic Bacon Sauteed Green Beans
- Tasty Salads
- Buttered Egg Noodles
- Mashed Potatoes
- White Rice
Serving: 1serving | Calories: 615cal | Carbohydrates: 20g | Protein: 61g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 215mg | Sodium: 1688mg | Potassium: 1215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 4.2mg | Calcium: 275mg | Iron: 2.2mg