Baked Chicken with Cream of Mushroom Soup Recipe

As the weather starts to cool down and the days grow shorter, there's nothing quite like a warm, comforting bowl of creamy mushroom chicken soup to fill our hearts and bellies. And the best part? This recipe is incredibly easy to make and can be ready in just 30 minutes!

Before we dive into the recipe itself, let's talk about some frequently asked questions that come up when making this dish.

Can I Make This Soup Ahead of Time?

Yes, you can definitely make this soup ahead of time! Simply store it in an airtight container in the fridge for up to three days before serving. Just be sure to have a large enough pot or separate it into two batches.

Can I Double This Recipe?

Another great question! Yes, you can certainly double this recipe if you need to feed a larger crowd. However, I do recommend cooking the chicken and vegetables separately to avoid crowding the pot and ensure everything gets fully cooked through.

What Kind of Mushrooms Should I Use?

When it comes to choosing mushrooms for this soup, you have a lot of options! Baby bella or white cello mushrooms work beautifully, but feel free to experiment with different varieties if you prefer. The most important thing is that the mushrooms are fresh and flavorful.

Now, onto the recipe itself!

Baked Chicken with Cream of Mushroom Soup Recipe

Ingredients:

* 1 pound boneless, skinless chicken breast or thighs

* 2 tablespoons butter

* 1 medium onion, diced

* 3 cloves garlic, minced

* 8 ounces mushrooms (such as baby bella or white cello), sliced

* 1 cup cream of mushroom soup

* 1/2 cup heavy cream

* Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.

3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

4. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.

5. In a separate pot, combine the cream of mushroom soup and heavy cream. Heat over medium heat, whisking constantly, until the soup is smooth and creamy.

6. Add the cooked chicken to the soup mixture and stir until coated.

7. Pour the soup into individual portions or an airtight container for storage.

Tips and Variations

* As mentioned earlier, you can make this soup ahead of time and store it in the fridge for up to three days.

* If you prefer a lighter soup, you can reduce the amount of cream used or substitute with low-fat cream or milk.

* Feel free to customize the recipe to your taste by adding additional herbs or spices. Some options include thyme, rosemary, or paprika.

There you have it - a delicious and comforting baked chicken with cream of mushroom soup recipe that's perfect for any time of year. With its rich flavors and creamy texture, this dish is sure to become a new favorite in your household. So go ahead, grab a spoon, and dig in!

Baked chicken with cream of mushroom soup