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Creamy Chicken ‘n’ Mushrooms


  • 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.

Nutrition Facts


Average Rating: 4
  • hondapcgirl1
    Dec 31, 1969

    Great with orzo pasta. Easy to make and nice mix of flavors.

  • Joscy
    Dec 31, 1969

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

  • Barenakedchef
    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.

  • deajoh
    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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