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Quick Mushroom Chicken Bake

Quick Mushroom Chicken Bake

4.24 54

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

serves 4 people


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 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

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
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

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Ratings & Reviews

  • Patricia E.

    August 12, 2018


    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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  • Camilla L.

    January 18, 2018


    Made this meal for hubby and I. It turned out very good but I made some corrections. Instead of oil for frying. I used clarifed butter. I also added some cornstarch to the breadcrumbs batter I made. Added some Cajun seasoning and pepper. Omitted the cheese because it was creamy and I can't have all that dairy. Then added a tablespoon of light mayo. Baked it at 360° and ate it with sweet potatoes. It was great!

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  • jeanne d.

    August 16, 2017


    OMG just mouth watering, I used fresh mushrooms cut up and sauted, garlic powder (1/8 tsp) and 1 tlbsp and it was out of this world

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  • Megabit

    May 28, 2015

    Restaurant quality with very little effort!

    EXCELLENT, EXCELLENT, EXCELLENT! This is definitely a keeper. I made a few adjustments for my own preference. Instead of adding garlic to the soup mixture, I sauteed the garlic in olive oil till slightly browned then added seasoned chicken and continued as directed. (This helps to get the taste buds flowing in those nearby.) I didn't have any lemon pepper so I made my own. This was done by grating the peel from 1 lemon onto aluminum foil and slowly toasting at 250 for about 20 minutes. Added roughly 1T salt and 2t ground pepper together. Ran this mixture briefly in my coffee grinder and sprinkled over chicken before browning. You'll have some left over for another meal. Hope you enjoy this recipe as much as we did. :)

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  • step84

    May 18, 2015

    very easy to make

    I loved this recipe it was very easy to make it's great for a busy mom. I left off the lemon pepper I'm not really a fan of it but I just used spices that my family likes and for us it had plenty of flavor I'll make this again.

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