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Quick Mushroom Chicken Bake

  • prep time: 10 min
  • total time: 40 min
  • serves: 4 people
  • calories: 290 1 serving

Don't fear the pan roast!  Quick Mushroom Chicken Bake is basically pan-roasted, which is cooked both on the stove and in the oven.  Why?  Because the stovetop browns the outside of the chicken for the best flavor, but the even heat of the oven cooks it the rest of the way so it stays moist and tender inside.  It doesn't take any longer- this creamy chicken cooks in just 30 minutes!  The condensed cream of mushroom soup and Parmesan cheese bake into a delicious sauce on top, making Quick Mushroom Chicken Bake one of the best ways to prepare chicken!


cost per recipe: $8.65

  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced (about 2 1/2 cups)
  • 1 clove garlic, minced
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 2/3 cup milk
  • 1/2 cup grated or shredded Parmesan cheese (amount divided in recipe steps below)
  • 1 teaspoon fresh thyme leaves


  • Step 1

    Heat the oven to 350°F.   While the oven is heating, season the chicken with salt and pepper.  Heat the oil in a 12-inch ovenproof skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.

  • Step 2

    Add the mushrooms and garlic to the skillet and cook for 2 minutes or until the mushrooms are lightly browned.  Stir in the soup, milk, 1/4 cup cheese and the thyme.  Season to taste.  Return the chicken to the skillet (if the chicken released any juices, add those, too).  Sprinkle with the remaining cheese.

  • Step 3

    Bake for 20 minutes or until the chicken is done.  Serve with hot cooked rice, if desired.


Sort By:
  • Quick mushroom chicken bake

    Suzie H.
    March 28, 2019

    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.

  • Excellent

    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!

  • Not the best recipe

    Kim C.
    January 30, 2020

    I usually love Campbell's recipes, but this one was bland. Can't win them all, I guess.

  • Easy Dinner the Wife Loves

    Gio G.
    March 29, 2019

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

  • Quick and easy

    Carla K.
    December 12, 2018

    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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    Calories 290
    Total Fat 14 g
    Sat. Fat 4.1 g
    Trans Fat 0 g
    Cholesterol 83 mg
    Sodium 761 mg
    Total Carb 9 g
    Dietary Fiber 0 g
    Sugar 3 g
    Added Sugars 0 g
    Protein 30 g
    Vitamin D 3 %DV
    Calcium 16 %DV
    Iron 1 %DV
    Potassium 13 %DV
    Calories 266
    Total Fat 11 g
    Sat. Fat 3.8 g
    Trans Fat 0 g
    Cholesterol 83 mg
    Sodium 689 mg
    Total Carb 9 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 29 g
    Vitamin D 3 %DV
    Calcium 21 %DV
    Iron 1 %DV
    Potassium 13 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.