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 to 375F. Cut the chicken breasts in half lengthwise to make 4 thinner cutlets, place them in a 9x13 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, and you've got a perfect cream of mushroom chicken casserole! Use an instant read meat thermometer to ensure perfectly cooked chicken every time.
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 Tex-Mex 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!
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.
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!
Questions about this easy mushroom chicken bake? Let me know in the comments below!
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 (9x13 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Lisa says
Followed the recipe to a"T". Very simple and very tasty!!
Natasha says
Thank you, Lisa! Glad you liked it! 😀
Madison says
One of my fave recipes, for sure! I made a few tweaks (because after a long day at work I can’t be bothered to do anything other than the bare minimum) and threw the chicken breasts in frozen. They were not cut either. I also added an extra can of cream of mushroom. Well I used two small cans in total. I also added a ton of minced garlic bc I am a garlic fiend. I put it in for 40 min, checked it via temp as recommended, and they were still raw. I put them back in for 15 min and then they were perfect. Super juicy. I served it over long grain rice and it was a hit between myself and my husband! The meal would be even more complete with a side of veggies, but again, I’m doing the bare minimum here. Such an easy, delicious meal. Will definitely be adding this to my list of go-tos.
Natasha says
I'm thrilled it was a hit, Madison! Thanks for your detailed review on how it worked with frozen chicken. 🙂
Peggy says
Delicious! Fast! Will definitely make it again!!!
I followed the recipe exactly.
Natasha says
That's great to hear, Peggy!! 😀 Thanks for your review!
Ann says
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!
Natasha says
I'm so glad it's a favorite, Ann!! I love those adaptations. 😀
Jennifer Mark says
Surprisingly good for condensed soup. Thanks for sharing the recipe!
Natasha says
You're very welcome!! 😀
Laura says
This recipe was amazing! My family loved it. I didn’t have mozzarella so I used Colby jack instead. So tasty and quick!
Miranda @ Salt & Lavender says
Fabulous! Thanks for taking the time to write a review, Laura!
Jade Bragg says
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.
Natasha says
Yay!! I'm thrilled it was a hit, Jade!
Eve says
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!
Natasha says
That's awesome!! 😀 I'm so happy that you're enjoying my recipes, Eve!
Linda says
Delicious! I added a little sour cream and some mushrooms; easy recipe and will definitely make again!!
Natasha says
I'm thrilled you enjoyed it, Linda!! Appreciate your 5-star review! 😀
M of Oregon says
This was easy and quick! Soooo delicious! I added a few tbsp of sour cream and a splash of milk to the soup…Yummy!
Natasha says
Fantastic!! Thank you!
Amanda Blevins says
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 😄😁
Natasha says
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).
Paula Turner says
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.
Natasha says
You're very welcome!!
Penny Mittal says
What soup brand do
You recommend? I hate soup in the can so hesitant to try …
Natasha says
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
Maggie says
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!
Natasha says
I'm so glad it was a hit, Maggie! 😀
Meredith says
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!
Natasha says
I'm so pleased you enjoyed it, Meredith!! 😀
Mel says
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!
Natasha says
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.
Brandi says
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!!!
Natasha says
I'm so happy you liked it!! 😀
Mira says
What are your recommendations if the chicken breasts are frozen?
Natasha says
I would definitely thaw the chicken first.
Ponce says
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!
Natasha says
That's great!! Thanks for your review! 😀
Tommy Pizzo says
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.
Miranda @ Salt & Lavender says
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.
Don Carpenter says
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 .
Natasha says
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.
VILMA TORRES-REYES says
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.
Mary says
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???
Emily says
Is the soup condensed?
Natasha says
That's correct.
Debbie says
Do you add water to the condensed soup or just use it as is from the can?
Natasha says
Just use it as is from the can. 🙂