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Creamy Chicken 'n' Mushrooms

 Creamy Chicken 'n' Mushrooms
The convenience of canned soup makes this main dish from Donna Brockett of Kingfisher, Oklahoma a quick and easy option during the holiday season.
8 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Creamy Chicken 'n' Mushrooms (continued)

Directions (continued)

  • 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).
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.