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Side shot of chicken with cream of mushroom soup and lipton onion soup mix
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5 from 20 votes

Dump-and-Bake Cream of Mushroom Chicken

With just 5 minutes of prep and 5 simple ingredients, this baked cream of mushroom chicken is the perfect meal for busy weeknights!
Course Dinner
Cuisine American
Keyword chicken and mushroom, cream of mushroom chicken, creamy chicken
Prep Time 5 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 371kcal
Author Blair Lonergan


  • 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


  • 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.



*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!


Serving: 1/8th of the recipe | Calories: 371kcal | Carbohydrates: 7.4g | Protein: 48.3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 660mg | Fiber: 0.5g | Sugar: 2.4g