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Quick Mushroom Chicken Bake

Quick Mushroom Chicken Bake

4.28 58

Brown the chicken in a skillet for bonus flavor before baking it smothered in a scrumptious cream sauce.

serves 4 people

Ingredients

cost per recipe: $5.64

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    teaspoon lemon pepper seasoning

  • 1

    tablespoon vegetable oil

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1

    can (4 ounces) sliced mushrooms, drained

  • 2/3

    cup milk

  • 1/2

    cup grated Parmesan cheese

  • 1

    clove garlic, crushed

  • 1/8

    teaspoon ground black pepper

  • 3

    cups hot cooked white rice, pasta or mashed potatoes

view nutrition info

How to Make It

Season the chicken with the lemon pepper seasoning.  Heat the oil in a 10-inch skillet.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Place the chicken into a 2-quart baking dish. Stir the soup, mushrooms, milk, cheese and garlic in a small bowl.  Season with the black pepper.  Pour the soup mixture over the chicken. Bake at 350°F. for 30 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice.
Step 1

Season the chicken with the lemon pepper seasoning.  Heat the oil in a 10-inch skillet.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Place the chicken into a 2-quart baking dish.

Step 2

Stir the soup, mushrooms, milk, cheese and garlic in a small bowl.  Season with the black pepper.  Pour the soup mixture over the chicken.

Step 3

Bake at 350°F. for 30 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(58)
  • Suzie H.

    March 28, 2019

    Quick mushroom chicken bake

    I made this for lunch today. Easy, quick and tasty. I did not have canned mushrooms so I diced fresh ones and fried them with oil, butter and lemon and addded them to the sauce before cooking the chicken. I served it over steamed Jasmine rice.

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  • Patricia E.

    August 12, 2018

    Excellent

    Was in a hurry because I was running errands all day, found this recipe and made it as written for d/h and I. He absolutely raved about it. I thought it was excellent. I will be making this again!

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    (1) (0)
  • Gio G.

    March 29, 2019

    Easy Dinner the Wife Loves

    It is simple and delicious. I'm not much of a cook and it was successful.

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    (0) (0)
  • Carla K.

    December 12, 2018

    Quick and easy

    This was a great quick and easy meal. I didn't have canned mushrooms so did without. I browned the chicken in butter and herbs to add more flavour and richness.

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    (0) (0)
  • Lynn F.

    November 17, 2018

    Delicious one dish meal

    I used chicken tenders and also added a large can of drained french green beans, as well as more canned mushrooms. I also rubbed the chicken with some onion powder as well. It was out of this world! I didn't know what a 2 qt baking dish was so I put it my trusty pyrex baking dish. However It's definitely not quick. Had to brown the tenders for much longer than 10 minutes and baked it around 45 minutes. I think this could be made ahead of time and refrigerated until ready to bake. (and I may try sauteeing some chopped onions and adding to the mix next time). NOTE - this is NOT a 1950's Campbell's soup casserole - far more delicious!

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