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Baked Chicken With Cream Of Mushroom

Baked Chicken with Cream of Mushroom Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1½ lbs)
  • 1 (10.5 oz) can cream of mushroom soup
  • ½ cup milk
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper, plus more for seasoning
  • Salt, for seasoning
  • Chopped fresh parsley, optional

Method
 

  1. Heat oven to 375°F (190°C). In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, and ¼ tsp black pepper.
  2. Pat chicken dry, season both sides with salt and a generous pinch of pepper, then arrange in a greased 9×13‑inch baking dish.
  3. Pour the sauce evenly over the chicken, tilting the dish to coat the breasts completely.
  4. Bake 30 to 35 minutes, until chicken reaches 165°F and the sauce is bubbly with golden spots. Rest 5 minutes, then plate each breast with plenty of sauce and a sprinkle of parsley.

Notes

If chicken breasts vary in thickness, lightly pound the thicker end so they cook evenly. The sauce thickens as it cools, so serve right from the oven for the best texture.