Baked Chicken with Cream of Mushroom Soup

This dinner relies on a few common pantry items to make a warm, filling main course. Chicken breasts are cut thin, seasoned lightly, and baked in a blanket of condensed mushroom soup and mozzarella cheese.

The entire dish takes about 30 minutes from start to finish. You only need a cutting board, a knife, and a baking dish, keeping cleanup to a minimum on busy evenings.

Why will you love Baked Chicken with Cream of Mushroom Soup?

Slicing the large chicken breasts in half horizontally ensures they cook quickly and evenly without drying out.

Baking the dish covered with foil traps steam, keeping the chicken tender while the soup thins into a gravy.

Moving the oven rack to the upper third allows for a quick broil at the end to brown the cheese.

Baked Chicken with Cream of Mushroom Soup Ingredients

• Chicken breasts: Choose large boneless, skinless breasts. If you have smaller breasts or pre-sliced cutlets, you can skip slicing them in half.

• Cream of mushroom soup: Use standard condensed soup right from the can. Do not dilute it with water or milk.

• Garlic powder and Italian seasoning: These add a mild base flavor. You can swap in onion powder or a poultry seasoning blend.

• Mozzarella cheese: Shredded mozzarella melts smoothly. Swiss, provolone, or Monterey Jack are good alternatives.

• Black pepper: Freshly ground black pepper adds a slight kick. The canned soup usually has enough salt, so extra salt is often unnecessary.

Exact quantities are in the recipe card below.

How to Make Baked Chicken with Cream of Mushroom Soup

Step 1: Prepare the chicken

Preheat the oven to 375°F (190°C). Carefully slice the chicken breasts in half horizontally so you have four thin pieces. This helps the meat cook at the same rate as the soup heats up.

Step 2: Season and assemble

Place the chicken in a baking dish. Dust the pieces with garlic powder, Italian seasoning, and black pepper. Pour the condensed soup directly over the meat, spreading it to cover each piece, then add the shredded cheese.

Step 3: Bake and serve

Cover the dish with aluminum foil to keep the moisture inside. Bake until a meat thermometer reads 165°F (74°C). Take the foil off and broil for a couple of minutes to brown the cheese.

What to Serve with Baked Chicken with Cream of Mushroom Soup

Serve this chicken with cooked white rice, egg noodles, or mashed potatoes to soak up the mushroom gravy. A side of steamed green beans or roasted broccoli balances the meal.

Helpful Tricks for Baked Chicken with Cream of Mushroom Soup

Always verify that chicken reaches a safe internal temperature of 165°F (74°C) using an instant-read meat thermometer inserted into the thickest part of the cutlet.

If the condensed soup is too thick to spread easily, stir it well in a small bowl before spooning it over the chicken.

Watch the dish closely if you choose to broil at the end, as the cheese can go from browned to burned in under a minute.

How to Store and Freeze Baked Chicken with Cream of Mushroom Soup

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in a sealed container for up to 2 months. Reheat in the microwave or a 350°F (175°C) oven until the chicken reaches 165°F (74°C) and the sauce is bubbly.

Baked Chicken with Cream of Mushroom Soup Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs work well. They may need an extra 5 to 10 minutes of baking time to become fully tender. Always check that the internal temperature reaches 165°F (74°C).

Do I need to add water to the soup?

No. The juices from the chicken will mix with the condensed soup as it bakes, creating a rich gravy. Adding liquid will make the sauce too thin.

Can I add fresh mushrooms?

You can add a layer of sliced white button or cremini mushrooms over the chicken before spreading the soup on top.

Baked Chicken with Cream of Mushroom Soup

Chicken breasts are seasoned, covered in cream of mushroom soup, topped with cheese, and baked until tender.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 2 large boneless skinless chicken breasts
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 1 can condensed cream of mushroom soup 10.5 ounces / 298 g
• 1 cup shredded mozzarella cheese 112 g

Instructions

 

• Preheat the oven to 375°F (190°C). Adjust the oven rack to the upper-middle position.
• Slice the chicken breasts in half horizontally to create four thinner cutlets.
• Arrange the chicken cutlets in a single layer in a 9x13-inch baking dish.
• Sprinkle the garlic powder, dried Italian seasoning, and black pepper evenly over the meat.
• Spread the condensed cream of mushroom soup evenly over the seasoned chicken.
• Sprinkle the shredded mozzarella cheese over the soup layer.
• Cover the baking dish tightly with aluminum foil.
• Bake for 25 to 30 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C) on a meat thermometer.
• Remove the foil. Broil for 2 to 3 minutes to brown the cheese if desired.

Notes

Always verify that chicken reaches a safe internal temperature of 165°F (74°C) using an instant-read meat thermometer inserted into the thickest part of the cutlet.

If the condensed soup is too thick to spread easily, stir it well in a small bowl before spooning it over the chicken.

Watch the dish closely if you choose to broil at the end, as the cheese can go from browned to burned in under a minute.

Keyword baked chicken cream mushroom, Casserole, chicken breasts, easy dinner, mushroom soup