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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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Simple and easy recipe. We really enjoyed it. I might add a half a can of milk next time. Thank you.
Thank you, Al!
Made today although did tweak it, added some sauté onions and also browned the chicken breasts which I had rubbed in old bay, garlic salt and Italian herbs, only had cheddar cheese in so used that, I’m in the UK so obviously had to work out oven temperature in Celsius , it turned out great and very tasty and will definitely make again. Thank you.
You’re very welcome!
Thank You, Very much!
Ms. Natasha.
You’re welcome!
I’m trying this recipe tonight! Looks so good
Thank you, Linda! Hope you love it!
I needed an easy chicken breast recipe and found yours and it was delicious. Thank you!
So happy it was a success, Tracy! 🙂
Could this be done in a crockpot?
Hi! Not sure… I’ve only tested this one as written – sorry.
I couldn’t think what to have for dinner that was quick & easy, you’ve won me.
It was beautifully tasty .
Thank you
Yay!! You’re very welcome, Cate!
Made it for guests. They loved it!
Awesome!! Thanks, Laurie!
Very yummy . We made it gluten free . I used cream cheese on top . We will definitely make this again
Thanks, Nicole!
Easy peazy recipe, turned out great. Folded 1/2 cup milk and small can of strained shrooms into soup to smooth out the texture of the soup while adding texture at the same time. Served over extra wide egg noodles. Awesome!
Yay!! Thanks for your review, Patrick!
This was yummy. I pounded the breasts, added a little ground sage, ground mustard and Gruyère to everything else, baked it at 400, and broiled it at the end just to get a little brown on the cheese.
Thanks, Abbey! Sounds delish!
Thank You for the wonderful idea for chicken
Thanks for the additions Abbey! The sage and mustard added great flavor. Teen-approved!
I think it really needed a can of milk to be mixed with the condensed mushroom soup before adding to the chicken as it was gloppy and too thick when done. I only used a few thawed chicken tenders but they were tough and stringy. Don’t know what went wrong.