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Creamy Chicken and Mushroom Bake

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This Creamy Chicken and Mushroom Bake is the kind of cozy, indulgent comfort food that feeds the soul. Juicy chicken is smothered in a rich, herb-seasoned sauce with tender mushrooms and topped with melty Swiss cheese. It’s perfect for weeknight dinners, family gatherings, or whenever you’re craving something hearty and satisfying.

Ingredients

Scale
  • 3 skinless, boneless chicken breast halves (or substitute chicken thighs)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper (or more to taste)
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 (7 oz) can whole mushrooms, drained (or use sautéed fresh mushrooms)
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup heavy cream
  • 1/4 cup buttermilk
  • 4 slices Swiss cheese

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Season chicken with salt and pepper on both sides.
  3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook for 5 minutes, until softened. Stir in chopped parsley.
  4. Add chicken to the skillet and sear for about 5 minutes per side until golden. Do not cook through.
  5. Transfer browned chicken to a 9×13-inch baking dish. Sprinkle with poultry seasoning and cayenne pepper. Top with mushrooms.
  6. In a bowl, combine cream of chicken soup, heavy cream, and buttermilk. Stir in the sautéed onion and parsley. Pour over chicken and mushrooms.
  7. Lay Swiss cheese slices evenly over the top.
  8. Bake uncovered for 1 hour and 35 minutes. Let rest for 15 minutes before serving.

Notes

  • DIY Buttermilk: Mix 1/4 cup milk with 1 teaspoon lemon juice or vinegar. Let sit for 5 minutes before using.
  • Fresh mushrooms can be sautéed in olive oil for extra flavor before layering.
  • Serve with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.

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