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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!

Side shot of chicken with cream of mushroom soup and lipton onion soup mix

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.

Ingredients for cream of mushroom chicken

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.

Chicken breast in a baking dish

Sauce made with cream of mushroom soup and lipton onion soup mix and sour cream in a bowl

Process shot showing how to make cream of mushroom chicken

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.

Square image of chicken with cream of mushroom soup sauce on a serving tray

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:

Cream of mushroom chicken served on buttered noodles

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.

Overhead shot of a platter of baked cream of mushroom chicken

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!

Side shot of a platter of baked chicken with cream of mushroom soup recipe

More Chicken and Cream of Mushroom Soup Recipes to Try

Side shot of chicken with cream of mushroom soup and lipton onion soup mix

Dump-and-Bake Cream of Mushroom Chicken

5 from 21 votes
Prep: 5 minutes
Cook: 1 hour
0 minutes
Total: 1 hour 5 minutes
Servings 8 servings
Calories 371 kcal
With just 5 minutes of prep and 5 simple ingredients, this baked cream of mushroom chicken is the perfect meal for busy weeknights!

Ingredients
  

  • 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.

Video

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
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Due to my WW diet, I used 1 cup skim milk in place of 1 cup of sour cream and 1 cup light sour cream. Also added 1 large container of sliced mushrooms and served it over cauliflower rice (but I would have preferred the noodles or potatoes). This left one serving to be 4 WW points!
    Regardless, thanks for the recipe…. it is YUMMY and perfect!

    1. Hi, Mazie! I think it would work okay, but the sauce will definitely be thinner because the condensation from the slow cooker will drip down into the pot (whereas the recipe calls for you to bake the dish uncovered, which helps to thicken the sauce). If you don’t mind the thinner sauce from the Crock Pot, I generally suggest cooking chicken breasts for 4-6 hours on LOW or 2-3 hours on HIGH. I would also recommend waiting until the very end to stir in the sour cream so that it doesn’t break during that long cooking time. Enjoy!

  2. 5 stars
    Goes really well with some grated cheese sprinkled on top after cooked through fully. Just sprinkle some on top and then put it back in the oven to melt on top.

  3. I used 4 large skinless, boneless chicken breast that I cut in half. I put black pepper, season salt, and paprika on chicken and placed them in a glass 11×13 dish that was sprayed with oil. In a bowl I mixed a can of cream of mushroom soup, can of cream of chicken soup, 1/2-3/4 cup of real bacon pieces, a can of milk, and can of chicken broth. I poured the mixture over chicken, covered with aluminum foil and baked at 350 for 1 hour. I then cooked a bag of egg noodles and drained. I added 1/2 stick of butter and some basil to the pasta. I shredded the chicken and added the chicken and sauce to the noodles and stirred. My family loved it!! Thank you so much!!

  4. 5 stars
    Tried this out on a frigid Winter day! I only had a cup of sour cream and no yogurt so threw in a big dollop or Mayo! Served with a big bowl of mashed potatoes and corn.

  5. 5 stars
    Big hit with the family!! I used thin sliced chicken breasts seasoned with paprika, salt, pepper, and garlic powder. I didn’t have French onion soup mix so instead of using sour cream I used French onion dip and mixed a cup together with a can of cream of mushroom soup and a few squirts of lime. Plopped that ontop of my chicken and and baked at 350 for 45 mins. Topped with parsley. So tasty!

  6. Absolutely love this recipe! I used to mix it with steamed veggies and 1lb of rotini, all together in a large bowl (great for leftovers).

    I’ve started to put about 2c thawed frozen veggies in with everything else in the oven, then put over top of Stuffing once done and its amazing as well. Thanks so much for this easy delicious recipe.

    1. Thank you, Zach! I’m so glad to hear that you like the recipe and that you’ve found some other ways to jazz it up. 🙂

  7. This is great – my mom makes the exact same recipe! I’ve moved to a new country and of course, I forgot to bring my recipes with me from home and I was craving this. I like to add fresh mushrooms and for some reason, we serve it with rice, but the sauce is soooo good on the rice. Thanks for sharing this!

    1. That’s amazing, Jess. Comfort food from home is the best. I’m so glad that you found this recipe so that you could make it like your mom’s! 🙂

    1. Hi, Gina! The sour cream is less likely to “break” or separate when it’s heated up if it starts at room temperature. If you quickly heat up cold sour cream, it’s much more likely to clump or curdle in the dish, which gives the sauce an unpleasant look. Glad you enjoyed it!

      1. 5 stars
        What an amazing dish! I wanted to cook the chicken drumsticks I had but with a recipe I never tried before. This did not disappoint and I had all the ingredients already. I love mushrooms and will add those next time, along with chicken breasts instead.

  8. 5 stars
    Doesn’t get much easier than this! I used boneless skinless chicken thighs and loved all the extra gravy leftover. This is superb.

  9. 5 stars
    I first pan fried some mushrooms and added to chicken thighs. Turned out excellent and the mushrooms added extra taste and texture.

  10. After reading recipe, and comments; I am anxious to try this recipe for my family. It sounds Soo good and quick to make too. I will be leaving a comment next week Blair; love following you!!!

    1. Hi, Kris! I’m so glad that you liked it! To reheat, allow the chicken and sauce to sit on the counter and come to room temperature for at least 30-60 minutes. Then place the chicken and sauce in a covered dish in a 350 degree F oven until warmed through, about 15 minutes. Just make sure that you don’t reheat it for too long or the chicken will dry out. If you prefer, you could also do this in a large skillet (covered) on the stovetop over low heat.

  11. 5 stars
    Made this for the first time exactly as shared. What a wonderful and easy dish. Thank you for sharing

    m

  12. I have just tried this. Chicken is still raw after an hour I used 2 farm fresh chicken quarters. Put them in for an extra half hour 🙁

  13. 5 stars
    I made this last night, and it was fantastic! I sprinkled some smoked paprika on top, and then when it was done cooking I put it back in with some shredded cheese on top. I then served it over buttered egg noodles.