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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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use Parmesan if I don’t have mozzarella?…Thank you
Hi! Yes but it won’t have that same melty/stretchy kinda quality. I think it’ll still taste good though!
Time and temperature is off. Chicken was still pink. It might be our altitude, but I doubt it. I would recommend searing the chicken if you are going to follow the recipe.
Hi! As with any recipe, cooking time is just a guideline. It’s entirely possible you used larger chicken breasts than I did. This is why I say to use an instant read thermometer and wording like “or until the chicken is cooked through”. You can certainly sear the chicken first, but this is basically meant to be a “dump and bake” style recipe.
I’ve made this before and it’s awesome! This time I’m adding broccoli florets ! It’s going to be amazing!
Thank you so much, Tim!
Awesome if you add MSG it’d literally so perfect!!!
This was great! Made it according to directions. It’s tasty but simple and easy when there’s not a lot of time.
I’m thrilled you enjoyed it! Thanks for your review!
Can I use the noodles from a package of Romane noodles
To serve it with this dish? Sure!
This is a good start to a recipe and we really enjoyed it. So what did I change. I seared the chicken breasts in butter and seasoned with pepper and thyme. Gotta get some maillard. I used Golden Cream of Mushroom soup, mixed with a can of water. I added a large clove of finely shredded garlic and a teaspoon of toasted onion powder. I did not use cheese. I just didn’t think that would work for me. Slice and serve and it was delicious. I added some salt to my dish as I did not salt the chicken because of the condensed soup. Served with yellow saffron rice and sauteed green and yellow squash. Thanks Natasha for a great recipe for the evening. Since I cook every meal, I appreciate new ideas.
Glad you liked it, Danny! Definitely an easy one to put your own spin on. 🙂
Added parsley for a green element and better flavor. Not a big hit at my
House but I wish it had been because it is a breeze to make.
Followed the recipe to a”T”. Very simple and very tasty!!
Thank you, Lisa! Glad you liked it! 😀
Very easy and it was delicious just exactly the way the recipe is,how it was prepared. It’s a keeper for me👍
So happy you liked it, Anne!!
Made this for dinner tonight. Had no flavor at all. Very bland I even added extra garlic. Added cheddar cheese with mozzarella
Not quite sure what you were expecting given the ingredients, Beverly.
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.
I’m thrilled it was a hit, Madison! Thanks for your detailed review on how it worked with frozen chicken. 🙂