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