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.
I use ranch season mix instead of onion
My boys do the care for cream of mushroom can I do a cream of chicken or even celery ? Thanks in advance
My boys don’t care for cream of mushroom can I use chicken or even celery ? Thanks in advance
Sure! Either of those options will work! 🙂
I am going to make this tnte and have 5-6 boneless skinless chicken thighs. do i still cook for an hour at 350? thank you
Hi, Stephanie! The chicken thighs will cook faster than the large boneless breasts. As a result, I would test them after 30 minutes and see if they’re done. You can always pop them back in for a few more minutes, if necessary. You want to make sure that the internal temperature reaches 165 degrees F. Enjoy!
Thank you!!! Can’t wait to have this. Told my husband about it and he’s excited toO!
This was delicious! I made this tonight with 5 chicken thighs and the flavour was perfect! I used to make a similar dish but only with the mushroom soup and garlic over the chicken, but it was a bit uninteresting. I decided to cruise Pinterest ( love Pinterest) and I saw yours first. I read it and went no further. My husband and I agree it is our new recipe. I served it with another Pinterest recipe Twice Baked Potatoes and they go together very well. Thank you for this recipe.
Sounds delicious, Tina! Thanks for your note — I’m so glad that it was a hit!
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!
Awesome! I’m so glad that you made it work for your diet, Cat! Thanks for sharing for the other readers, too!
Can this be modified to cook in a crockpot? If so how long for 4 boneless skinless chicken breasts?
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!
Turned out great in the crockpot! Thank you so much for your recipe and advice! Love your site!!
Wonderful! Thanks, Mazie!
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.
Great tip, Payton! Thank you!
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!!
Sounds perfect, Michelle! Thanks for your note — I’m glad that the family enjoyed it! 🙂
I would omit the lemon juice on this recipe – it does not taste very good with the cream sauce
Thank you for the feedback, Michelle!
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.
That’s great, Robin! Thanks for taking the time to let me know! 🙂
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!
Your version sounds perfect, Melissa! Thanks for taking the time to leave me a note. 🙂
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.
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. 🙂
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!
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! 🙂
Delicious…I am curious, though, the reason the sour cream is called for at room temperature. Hmmm.
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!
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.
Thank you, Nyisha!
Doesn’t get much easier than this! I used boneless skinless chicken thighs and loved all the extra gravy leftover. This is superb.
Oh, good! I’m so happy that you enjoyed it, Kara. Thanks for taking the time to leave me a note. 🙂
I first pan fried some mushrooms and added to chicken thighs. Turned out excellent and the mushrooms added extra taste and texture.
Sounds great, Sharon. Thank you!
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!!!
Thank you, La Juana! I’m so glad that you’ll give it a try. Enjoy!
Waste of expensive chicken. Basically onion dip baked on chicken. I will never make this recipe again. Yuck.
Can I use cream of chicken soup instead I don’t have cream of mushroom
Yes, you can — it will just have a slightly different taste. 🙂
Loved the recipe. What do you recommend for reheating the leftovers the next day?
Kind regards
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.