Chicken Recipe with Cream of Mushroom Soup

This chicken recipe with cream of mushroom soup is creamy, easy, and perfect for a quick homemade dinner the whole family will love.

You know those nights when you need dinner on the table fast but still want something that tastes homemade? That’s exactly when I reach for this dish. It’s been my go-to for years, especially on those chaotic weeknights when I’m juggling everything at once.

The best part? You probably already have most of the ingredients sitting in your pantry right now.

What Makes This Dish So Good

Honestly, the magic happens when the soup turns into this rich, velvety sauce that keeps the chicken incredibly moist. Meanwhile, everything cooks together so the flavors really meld.

I’ve served this to everyone from my picky teenage nephew to my mother-in-law who’s cooked for 40 years. Everyone comes back for seconds. Additionally, cleanup is a breeze since it’s mostly a one-dish wonder.

Ingredients You’ll Need

For the chicken:

• 4-6 pieces of chicken (breasts or thighs work beautifully)
• 1 can of Campbell’s cream of mushroom soup (the classic 10.5 oz size)
• ¾ cup milk or chicken broth
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons butter

Optional additions:

• Fresh mushrooms if you want extra texture
• A splash of white wine for depth
• Fresh thyme or rosemary

Getting Started

First things first take your chicken out of the fridge about 15 minutes before cooking. Room temperature meat cooks more evenly, though I’ll admit I forget this step half the time and it still turns out great.

Preheat your oven to 350°F. Meanwhile, grab a 9×13 inch baking dish and give it a light coating of cooking spray or butter.

Putting It Together

Season your chicken pieces generously with salt, pepper, and garlic powder on both sides. Don’t be shy here seasoning is what separates okay chicken from really good chicken.

Place the chicken in your prepared dish. If you’re using bone-in pieces, arrange them skin-side up.

Now for the sauce. In a medium bowl, whisk together the cream of mushroom soup, milk, and paprika until smooth. Pour this mixture right over the chicken, making sure each piece gets some love. Drop small pats of butter on top trust me on this one.

Baking Time

Cover your dish tightly with aluminum foil. This step is crucial because it traps the moisture and keeps everything tender.

Bake for about 35-40 minutes covered. Then, remove the foil and continue cooking for another 15-20 minutes. You’re looking for golden edges and an internal temperature of 165°F.

What to Serve Alongside

This dish practically begs to be served over something that can soak up all that delicious sauce. Rice is my usual choice I just make a big pot of white or brown rice and let everyone pile it high.

Alternatively, egg noodles are fantastic. So are mashed potatoes if you want to go full comfort food mode.

For vegetables, baked green beans or roasted carrots complement the creamy sauce perfectly. Sometimes I’ll toss some baby carrots right into the baking dish during the last 25 minutes of cooking. Everything cooks together, and it saves me from dirtying another pan.

My Favorite Variations

Keep it simple: If you want an even more simple version, skip the milk and just use the condensed soup straight from the can. Add a splash of water if it seems too thick.

Veggie-packed version: Tuck sliced bell peppers, snap peas, or broccoli florets around the chicken before pouring on the sauce. You’ll have protein and vegetables all in one dish.

In the oven vs. slow cooker: While I’m giving you the oven method today, this adapts beautifully to a slow cooker. Just layer everything in and cook on low for 5-6 hours.

Storage and Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. The sauce gets even better as it sits, soaking into the chicken even more.

Reheat gently in the microwave or back in the oven at 300°F until warmed through. Add a splash of milk or broth if the sauce has thickened too much overnight.

Tips for Success

Pat your chicken dry before seasoning. Excess moisture can water down your sauce.

Furthermore, don’t overcrowd your baking dish. The chicken needs a little breathing room to cook evenly.

If you’re using chicken breasts, I recommend pounding them to an even thickness. Otherwise, the thin end overcooks while the thick part is still catching up.

Why This Recipe Works Every Time

There’s something almost foolproof about this combination. The soup acts as both seasoning and sauce, which means there’s less room for error. Even if you’re not an experienced cook, you can pull this off on your first try.

Plus, it’s forgiving. Whether your oven runs a little hot or you got distracted and left it in five minutes too long, the creamy sauce keeps the chicken from drying out.

Final Thoughts

After making this chicken recipe with cream of mushroom soup countless times, I can tell you it never gets old. It’s the kind of recipe that becomes part of your regular rotation because it’s reliable, tasty, and doesn’t require you to be a culinary genius.

Whether you’re feeding your family on a Tuesday night or bringing a dish to a potluck, this one delivers. Give it a try, and I bet it’ll become one of your standards too.