This Cream of Mushroom Soup Chicken Bake is pure cozy comfort in a pan. Tender chicken breasts are smothered in a rich, tangy mushroom and sour cream sauce, then topped with a golden, crunchy breadcrumb crust. It’s a no-fuss, family-friendly dinner that delivers big flavor with simple pantry staples.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided (optional inside sauce and on top)
- 1 cup sliced mushrooms (fresh or canned, drained if canned)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup breadcrumbs (plain or seasoned)
- 2 tablespoons olive oil
- Nonstick cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, half of the shredded cheddar (if using), garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
- Place the chicken breasts in a single layer in the prepared baking dish. Pat them dry with paper towels for better browning.
- Pour the mushroom soup mixture evenly over the chicken, turning the chicken if needed to ensure each piece is well coated.
- Sprinkle the sliced mushrooms evenly over the top of the sauced chicken.
- In a separate bowl, mix the breadcrumbs with the olive oil until the crumbs are evenly coated and look slightly damp. Stir in the remaining cheddar if you’d like an extra-cheesy topping.
- Sprinkle the breadcrumb mixture evenly over the chicken and mushroom sauce, covering the surface as much as possible.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the breadcrumbs are golden brown and crisp.
- Let the bake rest for 5–10 minutes before serving to allow the sauce to thicken slightly. Spoon the creamy mushroom sauce over each chicken breast as you plate.
Variation
- Swap the cheddar for Swiss, Gruyère, or mozzarella for a different flavor profile and slightly gooier top.
- Add 1–2 cups of blanched broccoli florets or green beans to the baking dish around the chicken to make it more of a one-pan meal.
- Use chicken thighs instead of breasts for an even juicier bake; just adjust the cooking time if needed until they reach 165°F (74°C).
Cooking Notes
- Try to keep the chicken pieces roughly the same size so they cook at the same rate.
- If the top is browning too quickly, place a loose piece of foil over the dish for the last 10 minutes.
- For extra depth of flavor, quickly sear the chicken in a skillet with a bit of oil before placing it in the baking dish, then proceed with the recipe as directed.
Serving Suggestions
- Serve over fluffy white rice, mashed potatoes, or buttered egg noodles to soak up every drop of the rich mushroom sauce.
- Pair with a simple green salad or steamed vegetables such as broccoli, green beans, or peas for a balanced plate.
- Garnish with chopped fresh parsley or chives for a pop of color and freshness right before serving.
Tips
- Pat the chicken dry and season it lightly with salt and pepper before saucing for better flavor throughout.
- Use panko breadcrumbs if you prefer an extra-crispy, airy topping.
- Letting the dish rest before serving is key—this helps the sauce set up into a spoonable, creamy gravy instead of running all over the plate.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 28 g
- Sodium: 720 mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes. Assemble the dish up to the breadcrumb topping, cover tightly, and refrigerate for up to 24 hours. Add the crumbs just before baking and add 5–10 minutes to the cook time if baking from cold. - Can I use low-fat sour cream or Greek yogurt?
You can use light sour cream or full-fat Greek yogurt, but the sauce may be slightly tangier and less rich. Avoid fat-free versions, as they can curdle or become watery. - How do I know when the chicken is done?
Use an instant-read thermometer inserted into the thickest part—the chicken is ready when it reaches 165°F (74°C) and the juices run clear. - Can I freeze leftovers?
Yes. Cool completely, transfer to an airtight container, and freeze for up to 2–3 months. Reheat covered in the oven or microwave, adding a splash of broth or milk if needed to loosen the sauce.
Conclusion
This Cream of Mushroom Soup Chicken Bake wraps tender chicken in a velvety mushroom sauce and a golden, crunchy topping for the ultimate comfort-food dinner. With just a few pantry staples and under an hour in the oven, you’ll have a hearty, family-friendly meal that feels like a cozy hug on a busy night.
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Cream of Mushroom Soup Chicken Bake
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Cream of Mushroom Soup Chicken Bake is pure cozy comfort in a pan. Tender chicken breasts are smothered in a rich, tangy mushroom and sour cream sauce, then topped with a golden, crunchy breadcrumb crust. It’s a no-fuss, family-friendly dinner that delivers big flavor with simple pantry staples.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided (optional inside sauce and on top)
- 1 cup sliced mushrooms (fresh or canned, drained if canned)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup breadcrumbs (plain or seasoned)
- 2 tablespoons olive oil
- Nonstick cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, half of the shredded cheddar (if using), garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
- Place the chicken breasts in a single layer in the prepared baking dish. Pat them dry with paper towels for better browning.
- Pour the mushroom soup mixture evenly over the chicken, turning the chicken if needed to ensure each piece is well coated.
- Sprinkle the sliced mushrooms evenly over the top of the sauced chicken.
- In a separate bowl, mix the breadcrumbs with the olive oil until the crumbs are evenly coated and look slightly damp. Stir in the remaining cheddar if you’d like an extra-cheesy topping.
- Sprinkle the breadcrumb mixture evenly over the chicken and mushroom sauce, covering the surface as much as possible.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the breadcrumbs are golden brown and crisp.
- Let the bake rest for 5–10 minutes before serving to allow the sauce to thicken slightly. Spoon the creamy mushroom sauce over each chicken breast as you plate.
Notes
- If your chicken breasts are very thick, consider slicing them horizontally into cutlets so they cook more evenly and in the suggested time.
- Different brands of cream of mushroom soup vary in saltiness, so season lightly at first and adjust to taste after baking.
- The sauce will thicken as it cools and rests, so don’t worry if it looks a bit loose right out of the oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 105 mg
Keywords: cream of mushroom soup chicken bake, creamy chicken casserole, baked chicken with mushroom sauce, easy chicken dinner, comfort food casserole