There’s something just so enticing about this Baked Cream-of-Mushroom Chicken. Maybe it’s the juicy, golden chicken. Or perhaps it is the creamy, tangy, cheesy mushroom sauce that coats every inch of the chicken and makes every bite just so delectable and delightful! You’ll want plenty of egg noodles or mashed potatoes to serve with it, so you don’t miss out on even a little of this delicious dish. Baked Cream-of-Mushroom Chicken makes dinner just so much more amazing!


  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 2 tablespoons Italian dressing mix
  • 2 tablespoons milk
  • 2 pounds chicken breast, boneless and skinless
  • salt, to taste
  • pepper, to taste
  • 1/4 cup parmesan cheese, shredded
  • fresh parsley, to taste, chopped, for garnish
  • mashed potatoes or egg noodles, optional, to taste, cooked and hot, for serving


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –In a large bowl, combine the cream of mushroom soup, the sour cream, the Italian dressing mix, and the milk and mix until smooth.

Step 3 –Arrange the chicken breasts in a 9×13-inch casserole dish.

Step 4 –Season the chicken breasts with the salt and the pepper.

Step 5 –Cover the chicken breasts with the soup mixture.

Step 6 –Sprinkle the chicken breast mixture with the parmesan cheese.

Step 7 –Bake the chicken breast mixture, uncovered, until the edges of the sauce are bubbly and the chicken reaches an internal temperature of at least 165 degrees F, about 30-40 minutes. Adjust the oven to the broil setting for the last 2-4 minutes of cooking time to create a golden crust on top of the chicken bake.

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Step 8 –Garnish the chicken bake with the parsley.

Step 9 –Serve the chicken over the mashed potatoes.