Golden Mushroom Chicken Bake
This Golden Mushroom Chicken Bake features chicken breasts and baby bella mushrooms smothered in savory soup gravy, baked under foil then finished with crispy fried onions.
Equipment
- Glass casserole dish
- Aluminum Foil
Ingredients
- 4-6 boneless chicken breasts
- 1-2 cans Campbell's Golden Mushroom Soup depending on how much sauce you want
- 1/4 cup water mixed in each soup can you use
- 1-2 8 ounce packs sliced baby bella mushrooms
- kosher salt
- pepper
- French's crispy fried onions desired amount
Instructions
- Set the oven to 350°F and allow it to heat while you assemble the casserole. Starting with a fully heated oven helps the sauce begin bubbling predictably.
- Lay the chicken breasts in a glass casserole dish in one even layer. Leave a little space between pieces so the heat can circulate around them.
- Scatter the sliced baby bella mushrooms around the chicken. The mushrooms should sit in the dish rather than pile heavily over the chicken.
- Season the chicken and mushrooms with kosher salt and pepper. Use an even, light coating so the condensed soup does not become overly salty.
- Pour the Campbell's Golden Mushroom Soup over the chicken and mushrooms. Let the thick soup fall across the dish so it will coat the chicken as it warms.
- Add the water to the casserole dish and stir gently without disturbing the chicken too much. The mixture should loosen into a smooth-looking gravy around the mushrooms.
- Cover the dish tightly with aluminum foil and bake for 50 minutes. Look for sauce bubbling at the edges of the glass dish and a rich mushroom aroma when the foil is lifted carefully.
- Remove the foil and scatter French's crispy fried onions over the chicken. Keep the topping mostly on the surface so it stays out of the gravy and can brown.
- Return the dish to the oven uncovered for 10 to 15 minutes. The onions are ready when they are golden brown and crisp to the touch.
Notes
Ingredient tip: Wipe baby bella mushrooms with a damp paper towel rather than soaking them in water to keep their flavor concentrated in the casserole juices.
Baking tip: Keep the casserole covered tightly with aluminum foil during the initial 50-minute bake so the sauce stays moist and prevents the chicken from drying out.
Storage: Store cooled leftovers in an airtight container in the refrigerator and keep the crispy fried onions separate whenever possible to prevent them from softening.
Reheating: Reheat the chicken and gravy covered with foil in the oven, adding the fried onions near the end of reheating to revive their crunch.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.