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Quick Mushroom Chicken Bake


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Rate this recipe 4.3/5 (18 Votes)


  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • Lemon pepper seasoning
  • 1 tablespoon vegetable oil
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 can (4 ounces) sliced mushrooms, drained
  • 2/3 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, crushed
  • Ground black pepper
  • Hot cooked rice, pasta or mashed potatoes


Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.

Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.

Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

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