Cream of Mushroom Soup Chicken Bake
A delightful dish that combines tender chicken with a creamy mushroom sauce, making it a comforting choice for family dinners any night of the week.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Thighs can be used for a juicier option.
- 1 can cream of mushroom soup (10.5 oz) Creamy and rich, it serves as the perfect base for our sauce.
- 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 immensely.
Seasonings
- 1 teaspoon garlic powder This adds a lovely aromatic quality.
- 1 teaspoon onion powder A must-have for that savory depth.
- to taste Salt and pepper Adjust based on personal preference; it enhances the overall flavor.
- optional fresh parsley or chives for garnish These add a colorful touch and fresh flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- If using chicken breasts, pound them to an even thickness for uniform cooking. Season with salt and pepper on both sides.
- In a bowl, combine the cream of mushroom soup, chicken broth, garlic powder, and onion powder. Stir until well-blended.
Baking
- In a baking dish, arrange the chicken breasts side by side. Pour half of the creamy mixture over the chicken.
- Sprinkle half of the shredded cheese on top.
- Pour the remaining sauce over the cheese layer and top with the remaining shredded cheese.
- Cover with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Garnishing
- Let the chicken bake rest for a few minutes. Garnish with freshly chopped parsley or chives before serving.
Notes
This recipe can be prepared ahead of time. If desired, casserole can be assembled, covered, and refrigerated until ready to bake.