Cream of Mushroom Soup Chicken Bake
A comforting dish featuring juicy chicken, creamy mushroom sauce, and melty cheese—perfect for weeknights or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Tender and juicy, these breasts form the heart of the dish.
- 1 can cream of mushroom soup (10.5 oz) This creamy base adds a rich, savory depth.
- 1 cup shredded cheese (cheddar or mozzarella) Melty cheese provides a gooey, comforting topping.
- 1 cup vegetable or chicken broth Helps keep the chicken moist while adding depth.
- 1 teaspoon garlic powder Brings in a hint of savory goodness.
- 1 teaspoon onion powder Adds sweetness and depth.
- Salt and pepper To taste, essential for enhancing flavors.
- fresh parsley or chives (optional) For garnish, adds a burst of freshness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Pound chicken breasts to an even thickness and season with salt and pepper on both sides.
- In a bowl, combine cream of mushroom soup, chicken broth, garlic powder, and onion powder. Stir until well-blended.
Assembly
- 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.
Baking
- Cover with aluminum foil and bake for 25 minutes.
- 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.
- Let the chicken bake rest for a few minutes. Garnish with freshly chopped parsley or chives before serving.
Notes
For enhanced flavor, consider adding sautéed mushrooms or spinach. Try using different cheeses like mozzarella and gouda. Allowing the dish to rest after baking will meld the flavors beautifully.