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Quick Mushroom Chicken Bake

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

Tender white-meat chicken pieces start out simmering in a creamy sauce with the earthy flavors of mushrooms, garlic, and fresh thyme in this recipe, then get transferred to the oven in the same skillet, pan juices and all, to bake with Parmesan cheese to creamy, bubbly browned perfection. The entire recipe takes 40 minutes start to finish and cooks in a single pan, so you can spend more time enjoying this Quick Mushroom Chicken Bake, and less time fussing over how to make it.


cost per recipe: $8.65

  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half crosswise)
  • 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
  • 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 4 minutes or until well browned (make sure the skillet is hot before adding the chicken to prevent sticking).  Turn the chicken over and cook for 2 minutes or until browned. 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 (and if the chicken released any juices, add that, 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 14.3 g
    Sat. Fat 4.1 g
    Cholesterol 83 mg
    Sodium 761 mg
    Total Carb 9.2 g
    Dietary Fiber 0.6 g
    Protein 30.3 g
    Vitamin A 4 %DV
    Vitamin C 2 %DV
    Calcium 16 %DV
    Iron 1 %DV
    Calories 266
    Total Fat 11.3 g
    Sat. Fat 3.8 g
    Cholesterol 83 mg
    Sodium 688 mg
    Total Carb 9.2 g
    Dietary Fiber 0.6 g
    Protein 30.3 g
    Vitamin A 4 %DV
    Vitamin C 4 %DV
    Calcium 20 %DV
    Iron 0 %DV

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