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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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Delicious! Fast! Will definitely make it again!!!
I followed the recipe exactly.
That’s great to hear, Peggy!! 😀 Thanks for your review!
I have made this recipe twice now and it’s become a favorite in our household. The first time I made it I followed the recipe as written and we really enjoyed it and I appreciated just how easy it was to make after a busy day. I made it again last night for a larger group and doubled the recipe. However, I had to make some changes based on what I had and how many people I was feeding. I used chicken breast tenders (skinless, boneless, not breaded), 2 cans of cream of mushroom soup mixed with 1/2 cup milk (kids asked if there would be a lot of gravy), and used a blend of shredded Swiss & gruyere cheeses because I forgot to buy the mozzarella. I also added a 1/2 teaspoon of dried mustard and we enjoyed that flavor profile. I served it with a side of brown rice mixed with chopped broccoli and some tomato slices. Everyone enjoyed it and there were no leftovers. Thank you for a great recipe that is also very versatile. This is going into our monthly dinner rotation!
I’m so glad it’s a favorite, Ann!! I love those adaptations. 😀
Surprisingly good for condensed soup. Thanks for sharing the recipe!
You’re very welcome!! 😀
This recipe was amazing! My family loved it. I didn’t have mozzarella so I used Colby jack instead. So tasty and quick!
Fabulous! Thanks for taking the time to write a review, Laura!
Just made this tonight when I couldn’t think of anything to make. Came across your recipe and my family loved it! I omitted the mozzarella since I’m not a fan of white cheese. Will definitely make again in the near future. What I love about this recipe though, is that the ingredients are usually always in someone’s freezer/ fridge.
Yay!! I’m thrilled it was a hit, Jade!
Well, I didn’t do the recipe exactly as you described since I didn’t have the can of cream of mushrooms. But I did your cream of mushroom sauce recipe instead for this. And well, it turned out great! I really don’t like chicken but this and your marsala one are really good. I love how your recipes are so customizable. You’ve really saved me with your blog, since I primarily use it for all my cooking. Thank you!
That’s awesome!! 😀 I’m so happy that you’re enjoying my recipes, Eve!
Delicious! I added a little sour cream and some mushrooms; easy recipe and will definitely make again!!
I’m thrilled you enjoyed it, Linda!! Appreciate your 5-star review! 😀
This was easy and quick! Soooo delicious! I added a few tbsp of sour cream and a splash of milk to the soup…Yummy!
Fantastic!! Thank you!
I ABSOLUTELY LOVE this dish! My mother taught me this mushroom soup chicken bake reciepie years n years ago, Now I have been cookig it ever since I could learn how to cook! It’s not only fast and easy but it’s such a great meal. I prefer it over white rice with a side of vegetables and fruit. My mom always taught usbkids when making dinner you need a meat, veggies, and a fruit. Sometimes it’s good just all by itself if you trying to watch what you eat..(i prolly ahould watch what I eat now that I’m getting older but I don’t 🤣 haha.
*I seen online to boil your chicken first before baking? To make it juicier and tender. Chicken is very tricky when it comes to me cooking it. It seems lile I can never get it juicy enough. So I’m trying this first before I try your reciepie.
*Oh and we never have put mozzarella on it or baked it. It was always done on the top stove. So I’m very excited to try this out. I have a smaller baking dish, I need to buy aa casserole dish but this will have to do.
Wish me luck!! Will come back w a picture and let you know how I did and how it workd out boiling the chicken first 😄😁
Good luck!! 🙂 I think if you follow the recipe as-is the first time, you may be surprised in a good way. Then you could tweak it from there if needed. I wouldn’t boil the chicken first. It’ll dry it out and it’ll become rubbery. I do recommend getting an instant read meat thermometer, though as it makes it much easier to gauge if it’s cooked or not (it’s safe at 165F internal temp).
I didn’t have mozzarella cheese, but I did have provolone & the dish was very tasty. Will make again. So simple & easy. My kind of recipe! Thanks for sharing.
You’re very welcome!!