Save on Pinterest

Creamy Chicken ‘n’ Mushrooms

Total Time

Prep: 20 min. Bake: 20 min.


2 casseroles (4 servings each)

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 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 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.

Recommended Video