Why Make This Recipe
Creamy Chicken and Mushroom Bake is a comforting dish that brings both flavor and satisfaction to your dining table. It’s perfect for family dinners or when you have guests over. The combination of tender chicken, savory mushrooms, and a rich creamy sauce makes every bite delightful. Plus, it’s easy to prepare and requires minimal cleanup, making it a great choice for busy weeknights or leisurely weekends.
How to Make Creamy Chicken and Mushroom Bake
Ingredients:
- 3 skinless, boneless chicken breast halves (or substitute chicken thighs)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper (or more to taste)
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1/4 teaspoon cayenne pepper
- 1 (7 oz) can whole mushrooms, drained (or use sautéed fresh mushrooms)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup heavy cream
- 1/4 cup buttermilk
- 4 slices Swiss cheese
Directions:
- Preheat the oven to 350°F (175°C).
- Season the chicken with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook for 5 minutes until softened. Stir in chopped parsley.
- Add chicken to the skillet and sear for about 5 minutes per side until golden. Do not cook through.
- Transfer browned chicken to a 9×13-inch baking dish. Sprinkle with poultry seasoning and cayenne pepper. Top with mushrooms.
- In a bowl, combine cream of chicken soup, heavy cream, and buttermilk. Stir in the sautéed onion and parsley. Pour this mixture over the chicken and mushrooms.
- Lay Swiss cheese slices evenly over the top.
- Bake uncovered for 1 hour and 35 minutes. Let rest for 15 minutes before serving.
How to Serve Creamy Chicken and Mushroom Bake
Serve this dish hot straight from the oven. Pair it with steamed vegetables or a fresh salad for a complete meal. The creamy sauce makes it perfect for spooning over rice or mashed potatoes to soak up all the delicious flavors.
How to Store Creamy Chicken and Mushroom Bake
If you have leftovers, let the dish cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Tips to Make Creamy Chicken and Mushroom Bake
- Make sure to not overcook the chicken while searing; it will finish cooking in the oven.
- Feel free to add other vegetables like spinach or bell peppers for extra flavor and nutrition.
- For a little more kick, increase the cayenne pepper according to your taste.
Variation
You can easily customize this recipe by using different types of cheese, such as cheddar or mozzarella, or by adding herbs like thyme or rosemary for added flavor. If you are looking for a lighter version, you can substitute the heavy cream with chicken broth or a low-fat alternative.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it first so that it cooks evenly.
Can I use fresh mushrooms instead of canned?
Absolutely! Sauté fresh mushrooms in the skillet before adding them to the baking dish for extra flavor.
How long will leftovers last?
Leftovers can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Creamy Chicken and Mushroom Bake
Ingredients
Main Ingredients
- 3 pieces skinless, boneless chicken breast halves or substitute chicken thighs
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper (or more to taste)
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1/4 teaspoon cayenne pepper
- 1 can whole mushrooms, drained (or use sautéed fresh mushrooms)
- 1 can condensed cream of chicken soup
- 1 cup heavy cream
- 1/4 cup buttermilk
- 4 slices Swiss cheese
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Season the chicken with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook for 5 minutes until softened. Stir in chopped parsley.
- Add chicken to the skillet and sear for about 5 minutes per side until golden. Do not cook through.
Assembly
- Transfer browned chicken to a 9×13-inch baking dish. Sprinkle with poultry seasoning and cayenne pepper. Top with mushrooms.
- In a bowl, combine cream of chicken soup, heavy cream, and buttermilk. Stir in the sautéed onion and parsley. Pour this mixture over the chicken and mushrooms.
- Lay Swiss cheese slices evenly over the top.
Baking
- Bake uncovered for 1 hour and 35 minutes.
- Let rest for 15 minutes before serving.
