Dump-and-Bake Cream of Mushroom Chicken

With just 5 minutes of prep and 5 ingredients, this Dump-and-Bake Cream of Mushroom Chicken is an easy dinner recipe for busy nights! Spoon the rich, creamy sauce over the tender chicken and buttered noodles for a cozy, comforting dish that will soon become a family favorite!

How to Make Cream of Mushroom Chicken | 1-Minute Video

Chicken with Cream of Mushroom Soup

Is there a more classic, cozy combination than chicken with cream of mushroom soup? Fall calls for comfort food, and this simple and nourishing Cream of Mushroom Chicken is the perfect solution. Kind of like a warm hug on a cold evening, it’s a soul-satisfying supper that kids adore!

This is another one of those awesome recipes that came from a blog reader! When someone sends me a note and tells me that a particular dish is a family-favorite that has been enjoyed for decades, I know that it must be a winner. Helen’s baked cream of mushroom chicken (or “Sour Cream Chicken” as she calls it) is no exception! She sent me this recipe, and said that it was always a favorite with her children. As adults, her daughters still request the meal when they return to Helen’s kitchen!

Ingredients

This is a quick overview of the ingredients that you’ll need for cream of mushroom chicken. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Chicken: Helen’s recipe calls for a whole, cut-up chicken or a mix of bone-in, skin-on chicken pieces. You can also use boneless, skinless chicken breasts or thighs, as I’ve shown here.
• Cream of mushroom soup: a can of Campbell’s condensed cream of mushroom soup is a pantry staple that forms that base of the sauce.
• Lipton onion soup and dip mix: just a packet of the dry mix.
• Sour cream: use full-fat sour cream at room temperature for the best flavor and texture.
• Lemon juice: an acidic touch that brightens up the creamy sauce.

How to Make Cream of Mushroom Chicken

This is truly a dump-and-bake recipe with very little effort required! Let the oven do the work, and your comfort food dinner will be ready in no time.

1. Place chicken in a 9 x 13-inch baking dish.
2. Stir together condensed soup, onion soup and dip mix seasoning, sour cream, and lemon juice.
3. Spread the sauce over the chicken and garnish with paprika, if desired.
4. Bake, uncovered, in a 350°F oven until the chicken is cooked through.
5. Stir or whisk the creamy mushroom sauce in the pan, season with kosher salt and ground black pepper if necessary, and then serve with buttered noodles, rice, mashed potatoes, or a good loaf of bread.

How Long to Bake Cream of Mushroom Chicken

The total baking time will vary depending on the size, weight and type of chicken pieces that you choose. If using a whole cut-up chicken or bone-in, skin-on chicken breasts or chicken thighs, you will need to bake the chicken in the sauce for about 1 hour. You can reduce the cooking time for boneless, skinless chicken breasts or thighs, which will likely only need about 30-45 minutes in a 350°F oven. For best results, always use an instant-read thermometer to know when you chicken is done. It should reach an internal temperature of 165°F.

Serving Suggestions for this Creamy Mushroom Chicken Recipe

Helen suggests that you serve the Cream of Mushroom Chicken with buttered noodles and steamed broccoli, but it’s very versatile and goes well with so many different sides. Here are some easy options to pair with the meat and sauce:

• Mashed Potatoes with Sour Cream and Chives or Skin-On Mashed Red Potatoes
• Homemade Egg Noodles
• Rice Pilaf
• Pasta with Pesto Sauce
• Crusty loaf of No-Knead Bread, Dutch Oven Bread, or Easy Baguette
• Cornbread
• Cheese Grits
• Cheese Biscuits, Drop Biscuits, or Aunt Bee’s 3-Ingredient Buttermilk Biscuits
• Sauteed Asparagus with Lemon, Garlic and Almonds
• Spinach Salad
• Brown Sugar Glazed Carrots
• Fennel Salad with Apples and Creamy Cider Dressing
• Amish Green Beans with Brown Butter or Arkansas Green Beans with Bacon
• Sauteed Spinach, Sauteed Kale or Collard Greens
• Zucchini Fritters or Sauteed Zucchini

Storage

Store leftover baked chicken and cream of mushroom soup in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing the leftovers, since the sour cream in the sauce may “break” or separate when thawed.

Recipe Variations

• This recipe doesn’t have much mushroom flavor at all — it really tastes more like sour cream and onion. If you want more actual mushroom in your dish, sauté fresh sliced white button mushrooms in a skillet with butter, and then add the mushrooms to the sauce. You can also use a can of mushrooms to keep it dump-and-bake!
• Chopped, cooked bacon would also be a delicious addition.
• Swap out the lemon juice for white wine.
• If you don’t have a packet of onion soup and dip mix seasoning, try making your own blend at home. There are many different versions of homemade onion soup mix, but here’s one that might work well (I haven’t tested it myself).
• Swap out the onion soup mix and add some garlic powder, salt, pepper, and finely-grated onion to the sauce instead.

Tips for the Best Cream of Mushroom Chicken Recipe

• Cooking for a smaller family? Just cut the sauce ingredients in half, use just as much chicken as you need (about 1-2 lbs.), and prepare the dinner in an 8-inch square baking dish.
• Adjust the total baking time depending on the size and type of chicken that you’re using. Whole cut-up chicken pieces with the bone-in will require about 1 hour, while boneless, skinless chicken breast only needs about 30-45 minutes.
• Bone-in, skin-on chicken pieces will yield juicier meat with more flavor. If you’re looking for a quicker cooking time, go boneless! Both options work well.
• Garnish the chicken and sauce with chopped fresh herbs (like fresh parsley, fresh rosemary, fresh thyme, fresh basil, or fresh oregano), Parmesan cheese, lemon slices, or freshly-grated lemon zest. An extra sprinkle of paprika adds great color, too!

More Chicken and Cream of Mushroom Soup Recipes to Try

• Chicken Spaghetti Casserole
• Chicken and Stuffing Casserole
• 4-Ingredient Chicken with Creamy Mushroom Sauce
• Crock Pot Chicken and Mushrooms
• Cream of Mushroom Chicken Casserole

Did you make this recipe?

If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!

Dump-and-Bake Cream of Mushroom Chicken

5 from 31 votes

Prep: 5 minutes minutes

Cook: 1 hour hour

0 minutes minutes

Total: 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 371 kcal

Author: Blair Lonergan

With just 5 minutes of prep and 5 simple ingredients, this baked cream of mushroom chicken is the perfect meal for busy weeknights!

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Ingredients

  

1x2x3x

• 1 whole cut-up chicken or chicken pieces of choice (you can use boneless, skinless chicken breast or thighs instead*)
• 1 (10.5 oz) can condensed cream of mushroom soup (NOT diluted)
• 1 (1 ounce) packet dry onion soup mix (just the dry seasoning)
• 2 cups sour cream, at room temperature
• 1 tablespoon lemon juice
• Optional garnish: paprika, fresh parsley, lemon wedges or lemon zest

Instructions

• Preheat oven to 350°F (180°C). Spray a large 9 x 13-inch baking dish with cooking spray.
• Place chicken in prepared baking dish.
• In a separate bowl stir together mushroom soup, onion soup mix seasoning, sour cream, and lemon juice. Spread sauce over chicken. Sprinkle with paprika, if desired.
• Bake, uncovered, until chicken is cooked through, about 1 hour for bone-in, skin-on chicken pieces or about 30-45 minutes for boneless, skinless chicken. The meat is done when it reaches an internal temperature of 165°F. Give the sauce a good stir in the dish and serve over buttered noodles, mashed potatoes, rice or crusty bread.

Notes

*I used 4 large boneless, skinless chicken breasts that totaled about 3 lbs.

• Cooking for a smaller family? Just cut the sauce ingredients in half, use just as much chicken as you need (about 1-2 lbs.), and prepare the dinner in an 8-inch square baking dish.
• Adjust the total baking time depending on the size and type of chicken that you're using. Whole cut-up chicken pieces with the bone-in will require about 1 hour, while boneless, skinless chicken breast only needs about 30-45 minutes.
• Bone-in, skin-on chicken pieces will yield juicier meat with more flavor. If you're looking for a quicker cooking time, go boneless! Both options work well.
• Garnish the chicken and sauce with chopped fresh herbs, lemon slices, or freshly-grated lemon zest. An extra sprinkle of paprika adds great color, too!

Nutrition

Serving: 1/8th of the recipeCalories: 371kcalCarbohydrates: 7.4gProtein: 48.3gFat: 15gSaturated Fat: 8gCholesterol: 142mgSodium: 660mgFiber: 0.5gSugar: 2.4g

Keyword: chicken and mushroom, cream of mushroom chicken, creamy chicken

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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