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This easy cream of mushroom soup chicken bake takes 5 minutes to prep and is topped with a layer of melty mozzarella. Ready in about 30 minutes!
If you want a more fancy from-scratch version of this recipe with a sherry cream sauce, check out my Chicken Gloria recipe. For a stovetop version, head to my Cream of Mushroom Soup Chicken.
Why you’ll love it
I’ll be the first to admit that I usually prefer to make things from scratch, but sometimes there is a place for dump and bake recipes! I think we all know that shortcuts can be a lifesaver in the midst of busy family life, and this is one easy casserole that is going to be on repeat.
This the type of recipe that’ll please picky eaters. This baked cream of mushroom chicken recipe also happens to be low carb, so it’s suitable if you’re on that diet too! Basically, it’s a fast, hearty family meal that everyone is gonna devour, kinda like my Easy 3-Ingredient Shredded Chicken and Gravy.
What you’ll need
- Chicken – if your chicken breasts are on the small side, leave them whole and use 4 of them. Chicken thighs would work if you prefer those.
- Garlic powder – I can’t resist infusing a savory, garlicky taste
- Italian seasoning – it’s a blend of dried herbs like rosemary and sage that comes in a single jar in the spice aisle of your grocery store. So handy!
- Pepper – being generous with pepper really amps up the flavor
- Condensed soup – we chose mushroom for this bake. “Cream of” soups can be quite salty, so use a reduced-sodium variety if that’s a consideration.
- Mozzarella – shredded mozza just pairs so well with baked chicken!
How to make cream of mushroom chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Cut the chicken breasts in half lengthwise to make 4 thinner cutlets, place them in a casserole dish, and season with garlic powder, Italian seasoning, and pepper. Pour the condensed soup directly from the can onto the chicken.
Smother each piece of chicken with shredded mozzarella, cover with foil, bake until hot and melty, and you’ve got a perfect cream of mushroom chicken casserole!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like this 9×13 casserole dish.
- Use an instant read meat thermometer to ensure perfectly cooked chicken every time. It’s cooked at 165F.
- This is my trusty can opener I’ve had for years.
Substitutions and variations
- Don’t like condensed mushroom soup? Try another variety. Cream of celery would work great, for example.
- Feel free to change up the cheese as well. Anything that melts easily would work, including a Mexican or cheddar blend.
- This recipe is certainly easy to customize. It’s is a very basic version that’s a wonderful foundation for your favorite ingredients. Change up the chicken seasoning, add some lemon juice, throw in some fresh herbs, and so on. It’s so versatile!
What to serve with this casserole
- Try white or brown rice, Mashed Potatoes, or these Quick & Easy Garlic Butter Noodles.
- For veggies, many sides will work including these Easy Glazed Carrots or steamed broccoli.
- I also recommend a simple side salad of mixed greens with this Homemade Ranch Dressing or homemade Olive Garden Italian Dressing!
Leftovers and storage
- Leftovers will keep in the fridge for 3-4 days in an airtight container.
- To reheat, warm through in a small saucepan. You could also microwave them in small increments.
- I don’t suggest freezing leftovers. Creamy sauces don’t usually do well, even with condensed soup.
Questions about this easy mushroom chicken bake? Let me know in the comments below! Please leave a star rating and review if you made it — it really helps! I’m on Instagram too.
Cream of Mushroom Soup Chicken Bake
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon dried Italian seasoning optional
- Pepper optional, to taste
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup shredded mozzarella
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces.
- Place the chicken pieces side-by-side in a casserole dish (9×13 or similar size) and season them with the garlic powder, Italian seasoning, and some pepper.
- Spoon/pour the cream of mushroom soup over top and ensure each piece of chicken is coated, then top each piece of chicken with the mozzarella.
- Cover the dish with foil and bake for 25-30 minutes or until the chicken is cooked through (165F). If desired, uncover and broil for a few minutes to brown the cheese (I did this step for the photos).
Notes
- You can use 4 smaller chicken breasts, just ensure they’re cooked through (use an instant read thermometer). Or use chicken thighs if you prefer (cooking time may vary but they’re less likely to overcook and go dry if you cook them for a bit longer than they need).
- Cream of mushroom soup can be quite salty, so that is why I don’t add any extra salt to this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What soup brand do
You recommend? I hate soup in the can so hesitant to try …
Hi! I usually buy Campbell’s here in Canada. You can also buy fancier organic brands, I believe, but that is my typical go-to brand for recipes that use it. With that said, I am not sure if this is the recipe for you if you don’t like the canned soups. I have a from scratch creamy mushroom chicken recipe you may like here: https://bit.ly/2IJ1JXZ
Thank you a quick easy meal! I used tenderloins, and liked how it stayed nice and juicy, not at all dry. I cooked them about 35 minutes with the foil on and another 5 uncovered. So good!
I’m so glad it was a hit, Maggie! 😀
Loved this recipe. Can’t believe how easy it was! It made for a quick delicious dinner! I’m also excited to change it up and try different versions like mentioned for versatility. Thank you for sharing!
I’m so pleased you enjoyed it, Meredith!! 😀
Definitely need to adjust your cook times. I have gas convection oven and cooked on 375 for 30 min and chicken was raw. But I put back in for another 45 min and we will see. I’m excited to try it!
Hi Mel! 75 minutes is a very long time to cook chicken breasts that were cut in half lengthwise like this recipe calls for. If I did that in my oven they would be leather. Out of curiosity, I Googled how long does it take to bake whole chicken breasts at 375F, and it says 20-30 minutes, so this recipe is actually pretty generous for timing. In any case, I hope it works out and you enjoy the recipe.
One of my favorite recipes! I needed to check my baking times so that’s how I ended up here and let me tell you, add a bed of rice at the bottom of this dish and omg SO DELICIOUS!!!
I’m so happy you liked it!! 😀
What are your recommendations if the chicken breasts are frozen?
I would definitely thaw the chicken first.
I was trying to throw stuff together that I had and this nailed it for me. Put over a bed of zucchini noodles and called it good!
That’s great!! Thanks for your review! 😀
i give this ten thumbs up it was so good the first time we tried it. I did mess up a bit. I made 8 of them 4 in a casserole dish and 4 in a metal pan. The four in a metal pan did not turn out well. I didn’t have another casserole dish so i improvised who knew. But it was still good, we now have two casserole dishes. I wish I could get a better side to go with this. any ideas?
The only other thing i did different, was i added some Oregano and used black and red pepper for a bit extra kick, even though it wasn’t much hardly even noticed. Today I am making it again I’m just going to use black pepper.
Thank you for sharing this with us.
You’re welcome, Tommy! So glad you enjoyed it. I appreciate your review! You mean like side dishes to serve it with? I’d serve it with pretty much any kind of potatoes.. mashed would be great. Rice or even pasta. Pretty much any kind of steamed veggie would work too. Or a side salad.
I followed the recipe and added 5 minutes , chicken was raw !!
I just put in in for another 30 minutes .
Hope it’s cooked .
Please change your directions , I see I am not the only one who experienced this .
I’m not sure what you mean about you’re not the only one who experienced this? The chicken breasts are sliced in half lengthwise so they end up quite thin, then you’re covering the baking dish with foil and baking for 25-30 minutes. I have no idea how yours didn’t turn into leather after cooking them for a full hour. I do say in the instructions to test to ensure they’re 165F but you can add on more time as needed. Mine were plenty cooked after that time.
I can’t believe people don’t consider this for themselves before commenting negatively. You may need to adjust your recipe to make this clear.
It totally depends a lot on the size of your chicken breasts. Some breasts are pretty huge and even slicing them in half… they’re still big and may not cook in that time. I’ve noticed that organic chicken breasts are quite smaller.
I am making this recipe this evening. I have made a similar recipe using Cream of Chicken soup … and my convection oven would only take the 25 minutes to bake. Did they thaw the chicken before baking???
Is the soup condensed?
That’s correct.
Do you add water to the condensed soup or just use it as is from the can?
Just use it as is from the can. 🙂