Creamy Chicken 'n' Mushrooms Recipe

4 3 5
Creamy Chicken 'n' Mushrooms Recipe
Creamy Chicken 'n' Mushrooms Recipe photo by
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Creamy Chicken 'n' Mushrooms Recipe

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4 3 5
Publisher Photo
The convenience of canned soup makes this main dish from Donna Brockett of Kingfisher, Oklahoma a quick and easy option during the holiday season.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 8 boneless skinless chicken breast halves (6 ounces each)
  • 4 tablespoons butter, divided
  • 3 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic powder
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 1/2 teaspoon pepper
  • Hot cooked rice or noodles

Directions

In a large skillet, brown chicken in batches in 2 tablespoons butter. Transfer to two ungreased 8-in. square baking dishes. Cover and bake at 350° for 20-25 minutes or until a meat thermometer reaches 170°.
Meanwhile, in the same skillet, saute mushrooms, onion and garlic powder in remaining butter until tender. Add the soup, milk and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
Drain chicken; top with soup mixture. Serve one casserole immediately with rice or noodles. Cover and freeze the remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Serve with rice or noodles. Yield: 2 casseroles (4 servings each).
Originally published as Creamy Chicken 'n' Mushrooms in Simple & Delicious November/December 2007 , p14

  • 8 boneless skinless chicken breast halves (6 ounces each)
  • 4 tablespoons butter, divided
  • 3 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic powder
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 1/2 teaspoon pepper
  • Hot cooked rice or noodles
  1. In a large skillet, brown chicken in batches in 2 tablespoons butter. Transfer to two ungreased 8-in. square baking dishes. Cover and bake at 350° for 20-25 minutes or until a meat thermometer reaches 170°.
  2. Meanwhile, in the same skillet, saute mushrooms, onion and garlic powder in remaining butter until tender. Add the soup, milk and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
  3. Drain chicken; top with soup mixture. Serve one casserole immediately with rice or noodles. Cover and freeze the remaining casserole for up to 3 months.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Serve with rice or noodles. Yield: 2 casseroles (4 servings each).
Originally published as Creamy Chicken 'n' Mushrooms in Simple & Delicious November/December 2007 , p14

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Reviews forCreamy Chicken 'n' Mushrooms

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Joscy User ID: 2694585 149967
Reviewed Feb. 5, 2014

"We truly love chicken, and this shines through time after time. I use potatoes over noodles."

MY REVIEW
Barenakedchef User ID: 998458 103335
Reviewed Oct. 17, 2012

"This was good, and made a lot. I think it needs longer to cook, and could benefit from more seasoning. Next time I'll add salt and a few herbs."

MY REVIEW
deajoh User ID: 2238135 208817
Reviewed May. 12, 2011

"My husband loves this so I double it and freeze 3. I use either chicken thighs or pork chops."

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