Laura Smith
Chicken and cream of mushroom soup is a delicious and versatile dish that can be prepared in a variety of ways. The basic recipe involves baking chicken breasts or thighs that have been coated in seasoned flour and then topping them with a creamy mushroom sauce. The sauce is typically made with a combination of cream of mushroom soup, milk or sour cream, and cheese, although many variations exist, including adding wine, chicken stock, or different types of mushrooms. This dish can be served on its own or with a variety of sides, such as rice, potatoes, or vegetables, making it a hearty and comforting meal that can be prepared in advance and frozen for future use.
Characteristics and Values table for Cream of Mushroom Baked Chicken
| Characteristics | Values |
|---|---|
| Preparation time | 5 minutes |
| Cooking time | 25-30 minutes |
| Oven temperature | 425F/218C |
| Baking dish size | 9 x 13 inches (23 x 33 cm) |
| Chicken | Breasts, thighs, drumsticks, or tenders |
| Chicken quantity | 2-4 pieces |
| Chicken thickness | Thin, pounded, or cut |
| Chicken coating | Flour, salt, pepper, garlic powder, paprika |
| Chicken cooking time | 20 minutes, then 15 minutes |
| Mushroom sauce ingredients | Oil, onions, mushrooms, thyme, cream of mushroom soup, milk, cheese, sherry |
| Mushroom sauce preparation | Saute vegetables, add other ingredients, stir to combine |
| Baking time with mushroom sauce | 10 minutes |
| Garnish | Parsley, paprika, green onions, fresh herbs, crispy fried onions, cranberry sauce, chili crisp, Parmesan cheese |
| Sides | Rice, noodles, quinoa, potatoes, steamed spinach, couscous, roasted vegetables |
| Nutrition | 259kcal, 5g carbohydrates, 34g protein, 11g fat |
| Make-ahead | Prepare up to a day in advance, or freeze for up to 6 months |
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What You'll Learn
Prepare the chicken
Firstly, you'll want to season the chicken breast with salt and pepper. You can also add garlic powder and paprika for extra flavour. Place the chicken in a casserole dish.
If you want to ensure the sauce sticks to the chicken, you can coat the chicken with flour before placing it in the dish. You can also add melted butter to the dish to help the chicken cook evenly.
Place the chicken skin side down in the dish and bake for 20 minutes. Then, turn the chicken over and bake for another 15 minutes. The chicken is cooked when the internal temperature reaches 155°F/68°C.
If you want to add extra vegetables, you can sauté mushrooms, onions, and peppers in butter and add these to the casserole dish with the chicken.
You can also cut the chicken breast in half horizontally to create two thin steaks, which will cook faster and more evenly.
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Make the mushroom sauce
Making the mushroom sauce is a straightforward process. First, heat some oil in a skillet over medium-high heat. Add onions, mushrooms, and thyme, and sauté for 8-10 minutes. Continue cooking until all the liquid has evaporated and the vegetables start to brown.
Next, add the cream of mushroom soup, milk, and grated cheese to the skillet. You can also add a splash of sherry for extra flavor. Stir everything together, and adjust the seasoning to taste.
If you want to make your own cream of mushroom soup, you can sauté mushrooms and onions in butter, then add flour and milk to create a thick sauce. You can also add cream, garlic, and chicken broth to enhance the flavor and texture.
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Bake the chicken
The first step is to prepare the chicken. If you're using boneless chicken, you can pound it with the heel of your hand to even it out. You can also cut the chicken breast horizontally to create two thin steaks per breast, which will help the chicken cook faster and more evenly. Season the chicken breast with salt and pepper, and other seasonings like garlic powder and paprika. You can also coat the chicken with flour, which will give it a crispy texture and help the sauce stick to it.
Next, heat a baking dish and add melted butter. Place the chicken pieces, skin side down, in the dish. Bake for 20 minutes, then turn over the chicken and bake for another 15 minutes or until the internal temperature reaches 155°F/68°C. Boneless chicken will take less time to cook, around 10 minutes on the second side.
While the chicken is baking, you can make the mushroom sauce. Heat oil in a skillet over medium-high heat and add onions, mushrooms, and thyme. Sauté for 8-10 minutes until the vegetables are browned. Then, add the cream of mushroom soup, milk, cheese, and optional sherry to the skillet and stir to combine.
Finally, pour the mushroom sauce over the chicken in the baking dish. Sprinkle with paprika and chopped green onions. Return the dish to the oven and bake for another 10 minutes.
Your creamy mushroom chicken is now ready to serve! You can garnish it with fresh parsley or other herbs, and serve it with rice, potatoes, noodles, or vegetables on the side.
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Make a crunchy topping
If you want to add a crunchy texture to your baked cream of mushroom chicken, there are several options to explore. Firstly, consider adding a crispy coating to your chicken. To achieve this, you can dust the chicken with flour before cooking. This not only gives the chicken a crispy texture but also provides a surface for the sauce to cling to.
Another option is to create a crunchy topping using breadcrumbs. Bake your chicken for 25 minutes, following your usual recipe, then remove it from the oven and sprinkle seasoned breadcrumbs mixed with a little melted butter over the top. Return the dish to the oven and continue baking until the chicken is cooked through. This method will add a delicious crunch to your meal.
You can also achieve a crunchy texture by frying your chicken before baking. In a skillet, heat some butter and place the chicken skin-side down in the pan. Bake for 20 minutes, then flip and bake for an additional 15 minutes. This technique will give your chicken a crispy, golden exterior.
Additionally, you can experiment with different toppings to add crunch. For example, crispy fried onions can be sprinkled on top of your dish, providing a unique texture and flavour. Fresh herbs can also add a crunchy element, along with a burst of flavour.
Lastly, when preparing the chicken, consider pounding the breasts to an even thickness. This technique ensures even cooking and can result in a crispier exterior, especially when combined with a flour coating.
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Prepare in advance
Baked cream of mushroom chicken is a great dish to make in advance. You can make this meal earlier in the day or up to a day in advance and store it in the refrigerator, ready to be cooked. It may take up to 10 minutes longer to cook if it's coming straight from the fridge.
If you want to prepare it even earlier, you can make it as a freezer meal and store it for up to 6 months. When you're ready to cook, simply thaw the meal by placing it in the fridge for 24-48 hours, then cook as directed.
You can also prepare the components of the dish in advance. For example, you can cut up the vegetables and store them in an airtight container in the fridge. You can also make the mushroom sauce ahead of time and store it separately. When you're ready to cook, simply heat up the sauce and pour it over the chicken before baking.
Additionally, if you know you won't have time to cook the chicken on a busy weeknight, you can prepare a larger batch of the dish and freeze individual portions. That way, you can simply take out a portion and reheat it whenever you need a quick and tasty meal.
Preparing this dish in advance can save you time and effort, ensuring that you always have a delicious and comforting meal ready to be enjoyed.
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Frequently asked questions
You will need chicken, cream of mushroom soup, milk or sour cream, cheese, and seasonings. You can also add vegetables like onions, mushrooms, and thyme.
First, season the chicken breast and place it in a casserole dish. Mix together the cream of mushroom soup, milk or sour cream, and seasonings until combined. Spread the mixture over the chicken breast, then sprinkle with cheese. Bake until the chicken is cooked through and the sauce is bubbly.
You can serve this dish with rice, potatoes, or noodles. You can also add vegetables like broccoli, carrots, spinach, peppers, or onions.
Yes, you can make this dish earlier in the day or up to a day in advance and refrigerate it until you're ready to cook it. It can also be made up to 6 months in advance and stored in the freezer.
