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How to Make Cream of Mushroom Chicken – 5 Methods

How to Make Cream of Mushroom Chicken – 5 Methods

Last Updated on 20th July 2022 by

If you’re the kind of person who likes their chicken to be juicy and tender and rich in flavor, then cream of mushroom chicken is for you. This is a pretty simple dish to make, but you’ll be amazed at how much flavor is packed into it.

It’s a great dish to serve for dinner, alongside mashed potatoes, pasta, garlic bread, or cooked vegetables.

It’s also a really good way to use leftover chicken and maybe some extra ingredients you have sitting in your cupboard that might not be enough for a full meal on their own.

How to Make Chicken with Cream of Mushroom

You will be using a can of cream of mushroom soup for this recipe, and that cuts out a lot of extra work for you. If you want to know how to make creamy mushroom chicken from scratch, it will be a lot of extra work.

You have to prepare the mushrooms and seasonings and create your own stock, and that’s why I recommend using a can of cream of mushroom soup.

This dish doesn’t have to be complicated, and it’s something you can put together in a few minutes, which is really helpful for weekdays when you may not have much time to fix dinner.

This dish really couldn’t be easier, and that’s what I love about it. You’ll see for yourself as we get into the recipe.

Ingredients:

  • 1 can of cream of mushroom soup- about 10 ounces
  • 1 and ¼ pounds of chicken breasts, skinless, boneless, and cut thin
  • 1/2 teaspoon of garlic powder
  • 1 tablespoon of vegetable oil
  • Salt, to taste
  • Pepper, to taste

Directions:

  1. Heat up the vegetable oil in a large skillet on medium heat.
  2. As the oil is heating, you can season your chicken with salt, pepper, and garlic powder.
  3. Cook the chicken on both sides for about 2 minutes each, until it takes on a golden-brown appearance.
  4. Add the cream mushroom soup into the skillet with the chicken and spread around. As the soup starts bubbling, covering your skillet and lower the heat down to a simmer.
  5. Cook for an additional 5 to 10 minutes, or as long as it takes for the chicken to cook all the way through. When chicken is done cooking, it should have an internal temperature of 165 degrees Fahrenheit.

Now you know how to make chicken with cream and mushroom soup, but you may find that your cream of mushroom chicken is a little too thick for your liking. If that’s the case, you can mix in a little cream or milk to send it out. Just stir in about 1/4 cup at a time until the cheese the right consistency.

How to Make Chicken Casserole with Mushroom Soup

You can make other dishes using similar ingredients. If you have leftover cream of mushroom chicken, you could actually utilize it to make a casserole. Let me show you how to do that.

You’ll start with the cream of mushroom chicken we already put together above and mix that with cooked penne pasta. If you want to make all of this from scratch, you could put uncooked soup, uncooked chicken, and uncooked pasta together in a baking dish and make the casserole like that.

You want to have extra liquid in there that can be absorbed by the pasta and cook it to make it soft.

If you’re making everything from scratch and your chicken and pasta are uncooked, you grease the baking dish first, cover with aluminum foil, and then bake at 425 degrees Fahrenheit for 35 to 40 minutes.

Then, you can add in grated cheese, sprinkling it on top, and then put the dish back into the oven uncovered for about five additional minutes. Make sure the chicken is cooked all the way through before you serve it. This is a great method for how to make cream of mushroom chicken in the oven.

If everything is cooked ahead of time, including the pasta and chicken, you only need to put it in the oven at 350 degrees Fahrenheit for about 15 minutes. You can sprinkle your cheese on then and cook until the cheese has melted.

How to Make Chicken and Rice with Cream of Mushroom Soup

Cream of mushroom chicken is a really versatile dish that you can use in several different ways. One of my favorite ways to utilize it is to make chicken and rice that’s really flavorful and creamy. It’s a great alternative to plain, boring, dry rice.

What you’ll do is make up the chicken and cream of mushroom dish like I gave you in the first recipe and cook your rice up separately.

Once the rice is just about done cooking and there’s only a little bit of liquid left, you can pour your chicken and cream of mushroom dish into the rice and cook for a few more minutes, stirring everything together. You would chop the chicken up into small pieces for this method.

If you want to use whole chicken, you can simply pour your cream of mushroom soup or whatever other seasonings you’re using into the rice for the last few minutes of cooking time. Serve that up on the side of the chicken.

How to Make Chicken Spaghetti with Cream of Mushroom

Chicken spaghetti is a casserole type pasta dish that can be made with a creamy sauce like cream of mushroom soup. You can make it similar to how we made chicken casserole with cream of mushroom soup up above.

Simply use spaghetti noodles or whatever noodles you prefer and bake it the same way in the oven.

Remember if you put in your chicken and pasta uncooked into the oven, you’ll need extra liquid to cook the pasta all the way through and you’ll need to cook at 425 degrees Fahrenheit for 35 to 40 minutes.

How to Make Chicken Divan with Cream of Mushroom Soup

Let me leave you with one more quick dish you can make with cream of mushroom soup and chicken.

Chicken divan is a kind of soupy casserole, and it’s usually packed with veggies like cauliflower and broccoli and then sprinkled with breadcrumbs and parmesan on top.

You’ll put your chicken and cream of mushroom soup, as well as your veggies, into a greased baking dish and cook in the oven at 425 degrees Fahrenheit for 35 to 40 minutes, just like some of the other recipes we already covered.

When it comes out of the oven, just sprinkle with breadcrumbs and/or parmesan cheese.

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I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food!  You can find my Facebook here