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Cream of Mushroom Soup Chicken Bake

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A simple yet delightful cream of mushroom soup chicken bake that evokes nostalgic family dinners.

Ingredients

Scale
  • 4 pieces boneless, skinless chicken breasts
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 cup vegetable or chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • To taste Salt and pepper
  • Optional: fresh parsley or chives for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat down the chicken breasts with paper towels to remove excess moisture, seasoning both sides with salt and pepper.
  3. Place the seasoned chicken breasts in a greased baking dish, ensuring they are evenly spaced.
  4. In a bowl, combine the cream of mushroom soup, broth, garlic powder, and onion powder.
  5. Pour the prepared mushroom soup mixture over the chicken breasts, ensuring they are well coated.
  6. Cover the dish with foil and bake in the preheated oven for 30 minutes.
  7. Remove the foil and sprinkle the shredded cheese generously over the top of the chicken.
  8. Return the dish to the oven uncovered for an additional 15 minutes.
  9. Once out of the oven, let your chicken bake rest for 5 minutes.
  10. Sprinkle fresh parsley or chives on top before serving warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish also freezes well.

Nutrition

Find it online: https://recypez.com/cream-of-mushroom-soup-chicken-bake/

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