With just 5 minutes of prep and 5 simple ingredients, this dump-and-bake cream of mushroom chicken is an easy weeknight dinner the whole family will love. Tender chicken bakes in a rich, creamy sauce that’s perfect spooned over buttered noodles, rice, or mashed potatoes.
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Before You Get Started
Here are a few things to know before you dive in. These tips make the difference between a smooth, creamy sauce and one that separates or falls flat:
- Use room-temperature sour cream. Cold sour cream doesn’t blend smoothly and is more likely to break in the oven. Pull it out 20 to 30 minutes before you start.
- Check temperature, not the clock. Bone-in pieces need about an hour, boneless breasts 30 to 45 minutes. Pull the chicken when it reaches 165°F.
- Don’t skip the lemon juice. That splash of acid cuts the richness and brightens the sauce. White wine works just as well if that’s what you have on hand.
→ Helen’s Recipe: This recipe comes from a longtime reader (Helen), who calls it “Sour Cream Chicken.” She sent it to me years ago and shared that her grown daughters still request it whenever they come home to visit. It’s been a reader favorite on the blog ever since!
How to Make Cream of Mushroom Chicken
This is truly a dump-and-bake recipe with minimal effort required. The oven does the work while you set the table and pull out the sides!
Step 1: Prep the chicken
Place chicken in a greased 9×13-inch baking dish.
Bone-in pieces yield juicier meat; boneless pieces cook faster. Helen’s original recipe (a longtime reader favorite) calls for a whole cut-up chicken or bone-in, skin-on pieces for the most flavor, but boneless, skinless breasts (shown here) or thighs work beautifully too.
Step 2: Stir together the sauce
In a separate bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, sour cream, and lemon juice until smooth.
Make sure your sour cream is at room temperature so it blends evenly and holds up in the oven.
⇢ More Mushroom Flavor: The sauce tastes more like sour cream and onion than mushroom on its own. If you want more actual mushroom flavor, sauté a cup of sliced fresh mushrooms in butter and stir them in, or add a drained can of mushrooms to keep things truly dump-and-bake.
Step 3: Pour and bake
Spread the sauce over the chicken in an even layer. Sprinkle with paprika if you’d like a little color.
Bake uncovered at 350°F until the chicken reaches 165°F on an instant-read thermometer. Expect about 1 hour for bone-in pieces and 30 to 45 minutes for boneless.
Try it another way
Prefer a skillet method? My Chicken with Creamy Mushroom Sauce uses the same flavor profile with a stovetop sear and fresh mushrooms for a little more texture.
Step 4: Stir the sauce and serve
Once the chicken is cooked through, give the sauce a good stir in the pan and taste. Season with salt and pepper if needed.
Serve the chicken and sauce over buttered egg noodles, rice, or garlic mashed potatoes to catch every drop.
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.
– Richard
Serving Suggestions
Cream of mushroom chicken is all about the sauce, so serve it over something that soaks it up. Buttered egg noodles are the classic choice, but rice, mashed potatoes, or a crusty loaf of bread all work beautifully. A simple green vegetable on the side rounds out the plate.
A few tested favorites to round out the meal:
- No-Knead Dutch Oven Bread
- Garlic Roasted Broccoli (or Oven Roasted Asparagus)
- Lemon Garlic Green Beans (Amish style with brown butter)
- 3-Ingredient Buttermilk Biscuits
Storage
To Store: Keep leftover baked chicken and sauce in an airtight container in the refrigerator for 3 to 4 days.
To Reheat: Warm gently in the microwave, or in a covered dish in a 325°F oven until heated through. Lower and slower is better here; high heat can cause the sour cream to break.
To Freeze: Freezing the baked leftovers isn’t recommended. The sour cream in the sauce tends to break or separate when thawed.
Frequently Asked Questions
Can I use cream of chicken soup instead of cream of mushroom?
Yes, cream of chicken is a straight swap and so is cream of celery. The flavor shifts slightly with each, but the texture and method stay the same.
Can I leave out the sour cream?
It’s not recommended. The sour cream is what gives the sauce its body and tang. Plain full-fat Greek yogurt is the closest substitute if you need one, though the result will be a bit thinner.
Why is my sauce breaking or looking curdled?
This usually happens when cold sour cream meets high oven heat. Bring it to room temperature before mixing, whisk the sauce until smooth, and keep the oven at 350°F rather than cranking the temperature higher. Also, remember to give the sauce a good stir at the very end before serving.
What can I use if I don’t have onion soup mix?
Skip the packet and stir 1 teaspoon each of garlic powder, onion powder, and dried parsley into the sauce, along with 1/2 teaspoon salt and a few grinds of black pepper. It won’t taste identical, but it’s a solid stand-in.
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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!
Watch How to Make It
Cream of Mushroom Chicken (Dump-and-Bake)
Equipment
- 9 x 13-Inch Baking Dish
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 (16 ounces) 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 9×13-inch baking dish with cooking spray.
- Place chicken in the prepared baking dish.
- In a separate bowl, stir together the mushroom soup, onion soup mix, sour cream, and lemon juice until smooth.
- Spread the sauce evenly over the chicken. Sprinkle with paprika, if desired.
- Bake uncovered until chicken is cooked through and reaches an internal temperature of 165°F, about 1 hour for bone-in, skin-on pieces or 30 to 45 minutes for boneless, skinless.
- Stir the sauce in the dish and serve over buttered noodles, mashed potatoes, rice, or crusty bread.
Notes
- Chicken Options: Bone-in, skin-on chicken pieces yield juicier, more flavorful meat but take about an hour to bake. Boneless, skinless breasts or thighs cook in 30 to 45 minutes. Use an instant-read thermometer to check doneness (165°F).
- Keep the Sauce Smooth: Bring the sour cream to room temperature before mixing. Cold sour cream is the main reason sauces like this one break or curdle in the oven.
- Boost the Mushroom Flavor: The sauce tastes more like sour cream and onion than mushroom on its own. For more mushroom flavor, sauté sliced fresh mushrooms in butter and stir them in, or add a drained can of mushrooms.
- Scaling Down: Cooking for a smaller family? Cut the sauce ingredients in half, use 1 to 2 lbs. of chicken, and bake in an 8-inch square dish. The same temperature and doneness rules apply.
- Swap the Soup: Out of cream of mushroom? Cream of chicken or cream of celery work as straight swaps. A few readers have also had success subbing a jar of chicken gravy for the condensed soup.
- Garnish Ideas: Chopped fresh herbs (parsley, thyme, rosemary, or basil), a sprinkle of extra paprika, or freshly grated lemon zest all brighten the finished dish.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freezing isn’t recommended because the sour cream tends to break when thawed.
Nutrition
Originally published in October, 2017, this post was updated in May, 2026.
You had me at cream of mushroom! What a wonderful comfort dish, Blair! I love the simple ingredients and prep time. I’m definitely pinning this to try, and soon! Looks perfect for this rainy weather we’ve been having!
Thanks for the pin, Gayle! It’s so good and so darn easy! 🙂
My mom’s version was, add half pint heavy whipping cream and a cup of mayonnaise to one can of cream of mushroom
That sounds like it would be tasty, too! 🙂 You can’t go wrong with those ingredients. Simple and flavorful!
Simply delicious! I cut the sour cream in half and used lite sour cream to save a few calories and still amazing! Thank you!
That’s awesome! Thanks, Jen!
Just wondering if anyone had ever added shrimp as well to this recipe. If so would you add it later or would you sauté it and put it on top. Just curious thank you.
Hi, Gracie! I don’t know if anyone has added shrimp or not. I would probably saute it in butter in a skillet, and then add it to the dish at the end. That way you’re sure that it’s cooked perfectly. Shrimp is so easy to over-cook and turn rubbery, which would not be good. Hope you enjoy!
ever add anything like brocolli or green beans?
Hi, Jeremy! I haven’t, but I think that would be great. For the sturdier veggies like broccoli, you might want to parboil or steam them a little bit first, just to make sure that they’re tender by the end. Let me know if you give it a shot!
hi! i am going to try this recipe tonight but i would like to know if you cut up the chicken or baked it whole? i have boneless skinless chicken breasts.
Hi, Eva! I used 5 large boneless, skinless chicken breasts that totaled about 3.5 lbs.
Found this recipe and thought it sounded good. I have boneless chicken thighs and wanted to ask what would you recommend the cooking time and temperature of oven?
Hi, Renee! The boneless, skinless thighs will cook much faster than the bone-in chicken parts. I would bake at 350 degrees F for about 25-35 minutes. Enjoy!
I made this last week, I just left out the lemon juice and paprika. My family absolutely loved it. I will be making it again tonight with the lemon juice and paprika to see how much more flavorful it can get. So far it’s a favorite in my household. Thanks so much for this simple, yet delicious recipe.
We’re so happy to hear this, Katie! We’d love to know what you think with the lemon juice and paprika.
I’m going to try to sub the sour cream for Greek yogurt and see how it goes!
Great! Let me know if it works okay, Beka! I haven’t tried that yet, but I know there will be other readers who wonder as well. 🙂
How was it with the yogurt
I don’t have any sour cream
I tried this recipe tonight using plain Greek yogurt. It was excellent with very positive comments from my husband on the flavour and the moistness of the chicken. He had extra noodles slathered with the sauce, so it must have been good. Definitely a comfort food for repeated use during miserable weather.
I am cooking tonight one of my favorites I put in on top of steamed rice
Excellent. Enjoy, Doug!
This looks so perfect! You are the queen of delicious dump and bake meals, Blair!
Thank you so much, Kristy!
Hi Blair,
I have been making a very similar recipe for years using white wine instead of lemon juice. Your readers will be so glad to try this…. it comes out perfect every time! You nailed it again!!!
Wonderful, Maryellen. I love the idea of using wine!!! I’m going to try that next time! 🙂 Thanks so much for the tip!
Is there an actual cooking white wine or is it just a bottle of wine? If its just a bottle, how much and what kind?
Hey, TJ! She said that she uses wine instead of the lemon juice — so probably just a tablespoon or so.
There is something called “cooking wine,” which has added salt. I never use that. I much prefer using a regular drinking wine. This recipe would work well with a dry white wine. Hope that helps!
Thanks Blair, for posting your friend Helen’s lovely “Dump & Bake Cream of Chicken” dish. It sounds delicious, and very quick & easy to prepare….especially on a busy evening. One ingredient which I don’t understand, is the Dry Onion Soup Mix (just the dry seasoning). Should we take a pkg. of Lipton Onion Soup, and shake it through a sieve? I’m a pretty seasoned cook, but I don’t understand this ingredient. I’m anxious to make this tasty sounding dish, so please explain.
BTW Blair, the ‘tour’ of your kitchen was interesting & enjoyable. I too, have a very nice & comfortable kitchen, but I totally envy your large farm sink! That will be my next project, right after the Holidays.
Hey, Angelina! The dry onion soup mix is indeed a package of the Lipton Onion Soup and Dip Mix. There’s no need to shake it through a sieve — just use the seasoning directly from the packet. I tried to clarify “just the dry seasoning” because I didn’t want anyone to actually prepare the Soup Mix according to the package instructions. Sorry that was confusing! 🙂
And thanks for your kind words about our kitchen. You’ll LOVE the big sink!!!
Is the chicken frozen or thawed before baking?
I used refrigerated (not frozen) chicken. If you use frozen chicken, you’ll want to thaw it first.
I modified this recipe a little to accommodate what I already had at home. I cut the chicken breast to bite size chunks since I have little ones to feed. I didn’t have sour cream but I had a 26 oz can of cream of mushroom, so I used the whole can. I didn’t have onion soup mix but I did have fresh onion which I grated it very finely. I used fresh lime instead of lemon and added a can of mushrooms to the mix. As for sides, I used white steamed rice and steamed veggies. It was delicious! My family loved it. Will make again using the ingredients one this recipe.
Sounds like you created a delicious new recipe, Gloria! Thanks for sharing your twist, and I’m so glad that you enjoyed the meal!
Try cream of mushroom soup , additional sautéed mushrooms, cooked chopped bacon,Swiss or provolone cheese baked with chicken breast topped with French fried onions . AMAZING
So you made a totally different recipe and therefore should post your recipe somewhere other than on this totally different recipe. I’m just saying.
She was just giving another suggestion. She didn’t say “If you want to make this better then..” Try not to be so negative, it’s a recipe page, nothing to get upset with anyone for..
I made this tonight and it was just awesome. I used 4 large frozen chicken breasts. I used plain greek yogurt though I was a bit shy of the 2 cups. My husband and I loved it. Served with rice and baby carrots…what a tasty and quick mid week meal. This one is a keeper!
Wonderful! I’m so glad to hear that you enjoyed it, Stephanie! Thanks for letting me know. 🙂
Made this for dinner because I had all the ingredients except paprika. I sprinkled some cayenne pepper on top. That gave it a little kick. It was so good both me and my hubby ate second helpings and were stuffed. I used a package of chicken thighs, trimmed the fat, and cut in half. We did egg noodles and side of broccoli as suggested. Very very very delicious!
Yay! Isn’t it great?! I’m so glad that you enjoyed it as well!
Was wonderful! I pan seared my chicken before putting it in the oven, and subbed the sour cream with plain Greek yogurt!! :)I served it with steamed broccoli and brown rice and my family loved it. Will definitely be making this again, thanks for the post!!
Yay! So glad that you enjoyed it, Amber! I bet the pan searing added great flavor to the chicken!
Very good meal. I skipped the onion soup mix and sour cream. Used fresh mushrooms, sautéed them with diced onions and garlic. Then added a little chardonnay and used the same pan to quickly brown the chicken breast to give them some color and yes another splash of Chardonnay and lemon. Added a box of Pacifica cream of mushroom and cream of chicken. Then layered it up with some fresh thyme and lemon slices. Used same pan to go straight to the oven. Awesome inspiration for my Sunday dinner and can’t wait for the leftovers!!! You rock.
Thank you, Jeff! I’m so glad that it served as a starting point for your delicious dinner! I love to hear about how folks change or adjust the recipes to suit their own tastes and ingredients!
Hi blair….i dont have any dry onion soup mix…what can i use to substitute that?
Hi, Rose! I’m not sure that there’s a true substitute, although I can tell you what some of the main ingredients are in the soup mix. Maybe you can use a mixture of some of these seasonings? Onions, salt, corn starch, onion powder, sugar, soy sauce, corn syrup, yeast extract.
I also found this “copycat” recipe that might work well as a substitute: https://fountainavenuekitchen.com/lipton-onion-soup-mix-copycat-recipe/
Could someone tell me the use for the lemon juice? I am out unfortunately will it make a huge difference?
You can leave it out, Jessica. An acidic touch brightens up the dish, but it will still be fine without it. 🙂
Hi! I honestly don’t know. I wouldn’t think that the wine would make the sauce separate more than the lemon juice, but maybe? It could have been that your sour cream was too cold when it went into the oven, rather than bringing it to room temperature before whisking together the sauce? That’s my only other guess! 🙂
What if I don’t have wine or lemon juice
You can just omit that ingredient. Since it’s 1 tablespoon, it won’t drastically impact the flavor of the dish. 🙂
This Is comfort food at its finest! I loved this recipe and made it my own by adding salt/pepper to the chicken, green beans and thinly sliced carrots around the chicken, cayenne pepper to the top, and French fried onions to the top during the last ten minutes of baking. Served over white Jasmine rice with cheesy broccoli. I would have added additional mushrooms, but didn’t have any. I also used fresh squeezed lemon ???? and to me, this is what really gives this dish it’s unique flavor. Will be interested in trying with white wine, but I think the lemon might be a better way to go…
Thank you for this recipe! 5 Stars!
Oh yeah, you forgot to mention to be prepared for a nap after eating this awesome comfort dish ????.
Awesome! I’m so glad that you enjoyed it, Paul! 🙂 Thanks for your note!
Hi Blair, Absolutely Loved this recipe. I wasn’t up for going to the grocery so I googled “What to make with Cr of Mushroom soup and Chicken breast”. Your site popped up with this recipe and I thought I had everything I needed, but my dry onion soup mix turned out to be Lipton Savory Herb with Garlic ( must have grabbed the wrong one), So I thought what the Heck, I’m going for it! Other than that I followed your version to the T. Also used Ziti instead of noodles ( Thats what I had on hand ). I must say this was to die for, my family inhaled it! Now I need to make it with the onion soup mix, who knows I could wind up with 2 easy go-to meals in my recipe repertoire, Ha Ha!!! Thx for posting, Nanci
That’s wonderful! The Savory Herb with Garlic seasoning is really good, too — I’ve just never tried it with this recipe. Next time! 🙂
Hi. Blair,
I love the entire idea of wverything on this doah and thr sides. I am excited to try it tonight for dinner! I am planning on using boneless skinless chicken breast tenderloins instead of breasts, as well as using a CorningWare Round 1-1/2 qt-1.4 Lcasserole dish instead of the 9×13 pan. How do I adjust the baking temps and times accordly?
Hi, Melissa! I wouldn’t adjust the baking temperature at all, but you will definitely need to decrease the length of time that the chicken tenderloins are in the oven. The tenderloins may only need about 30-35 minutes in the oven, although you’ll definitely want to check to make sure they’re cooked through. The cooking time will depend on a variety of factors, including the type of dish and the thickness of your meat.
Enjoy!
This is so delicious! My family loves it and your recipe has become a dish we have included in our favorite meals!
Wonderful! Thank you, Allison!
This was FABULOUS!! i used bone in skinless thighs and followed the rest of the recipe to a T. My boyfriend couldn’t stop telling me how much he enjoyed it!! The next time I make this (and there WILL be a next time!!) I will add some fresh mushrooms to it. Thank you for such a simple and delicious recipe!
Excellent! I’m so glad that it was a hit, Wendy! Thank you!
Great easy recipe and easy to customize, which I love! I always use what I have on hand and what we like. I made it more like an alfredo one dish. Cream of chicken soup instead of mushroom. Crushed fried onion rings (to get rid of them) instead of onion soup. Added a lot of garlic powder and garlic salt, Parmesan cheese and some grated mozzarella. .I cooked at 275 for first hour and then 350 the second hour. I used about twice as much soup, but kept sour cream the same and then added fresh broccoli and cauliflower about half way through so it cooked in the soup mixture. Chopped chicken up when pulled out and mixed it with veggies in sauce. I then cooked fettucini noodles and once done, drained them and added some butter and garlic. Put soup/chicken mixture on noodles. sprinkled with a little black pepper and Parmesan. Yum!!!!!
Your meal sounds delicious, Judy! 🙂
I don’t think think I let the sour cream cool enough and the sauce looks chunky. Should we still eat it?
Hi, Michelle! The sour cream just “broke,” which doesn’t look as appetizing but it’s totally fine to eat. 🙂