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Creamy Mushroom Chicken

A delicious and easy chicken dish with a creamy mushroom sauce that makes itself in the oven, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 to 3 pounds boneless, skinless chicken breasts Pat dry and slice in half if thick
  • 2 cans condensed cream of mushroom soup
  • 1 cup sour cream Adjust thickness of sauce with more or less
  • Chopped fresh parsley Optional for garnish
  • Black pepper Optional for seasoning

Method
 

Preparation
  1. Preheat your oven to 350F (175C) and lightly grease a 9×13 inch casserole dish.
  2. Pat chicken breasts dry and slice them in half if they are thick. Lay them in the casserole dish.
  3. In a bowl, mix the cream of mushroom soup and sour cream until smooth. Pour this mixture over the chicken.
Cooking
  1. Cover the dish with foil and bake for 35 minutes.
  2. Remove the foil and bake uncovered for another 15 to 20 minutes until the sauce is bubbly and the chicken reaches an internal temperature of 165F (74C).
  3. Let it rest for 5 to 10 minutes before serving.
Serving
  1. Scoop the chicken and sauce onto plates, and optionally sprinkle with parsley or black pepper.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven until warmed through. For variations, you can use cream of chicken soup or add vegetables like broccoli or green beans.