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Quick Mushroom Chicken Bake

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.
Makes 4 Servings
Hands-On Time: 
Total Time: 
About the Chef
Transfer this dish into 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. Recipe by the Campbell Soup Company.
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
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
Bake for 20 minutes or until the chicken is done. Serve with hot cooked rice, if desired