Creamy Chicken and Mushroom Bake
A comforting dish that combines tender chicken, savory mushrooms, and a rich creamy sauce, perfect for family dinners or guests.
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.
Notes
Serve hot with steamed vegetables or a fresh salad. The creamy sauce is perfect over rice or mashed potatoes. For extra flavor, consider adding spinach or bell peppers.