Cream of Mushroom Chicken (Dump-and-Bake)

Square overhead shot of a bowl of pasta with cream of mushroom chicken.

5 from 33 votes

Cream of Mushroom Chicken (Dump-and-Bake)

Tender chicken bakes in a rich, creamy sauce made with cream of mushroom soup, sour cream, and a packet of onion soup mix. With 5 ingredients and 5 minutes of prep, it's an easy weeknight dinner the whole family will love.

Course Dinner

Cuisine American

Keyword chicken and mushroom, cream of mushroom chicken, cream of mushroom chicken recipe, cream of mushroom soup chicken recipe, creamy chicken

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 371kcal

Author Blair Lonergan

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 9x13-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.

Video

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