Baked Chicken With Cream Of Mushroom Soup And Vegetables

This recipe is not only delicious but also incredibly nutritious, making it perfect for everyone—whether you’re a vegetarian or a chicken lover. Packed with plenty of fresh vegetables and tender chicken, this dish strikes the perfect balance between health and flavor.

Two unique and flavorful ingredients set this soup recipe apart: onion soup mix and cream of mushroom soup. For the vegetables, I use a mix of broccoli, carrots, onions, and baby potatoes.

To complete the recipe and add a touch of freshness, I garnish the soup with freshly chopped parsley before serving. It’s wholesome, easy to prepare, and suitable for different dietary preferences. Give it a try and enjoy a bowl of warmth and goodness!

Ingredients 

Chicken and Sauce

• Boneless, skinless chicken breasts (or thighs)
• Cream of mushroom soup (regular or low-sodium)
• Milk or chicken broth (to thin the soup)
• Onion soup mix (adds extra flavor)
• Garlic powder
• Smoked paprika (optional, for a hint of smokiness)
• Salt and pepper

Vegetables

• Baby potatoes (halved or quartered, or substitute with diced regular potatoes)
• Baby carrots
• Broccoli florets (optional, for baked chicken with cream of mushroom soup and broccoli)
• Medium onion (sliced)

Optional Garnish

• Fresh parsley (chopped, for serving)

How To Make Baked Chicken With Onion Soup Mix And Cream Of Mushroom

Preheat the Oven

1. Why Preheat?
   Preheating the oven ensures the temperature is consistent throughout the baking process. This helps the chicken and vegetables cook evenly and prevents undercooked or overcooked spots.
2. How to Preheat:
   Set your oven to 375°F (190°C) and let it heat up while you prepare the other ingredients. This usually takes about 10-15 minutes.

How long to cook cream of mushroom chicken in oven: 40-55 minutes at 375°F

Prepare the Sauce

1. Mixing the Ingredients:
   • In a medium mixing bowl, combine cream of mushroom soup, milk or chicken broth, onion soup mix, garlic powder, smoked paprika, salt, and pepper.
   • Use a whisk to blend the ingredients thoroughly until the mixture is smooth and creamy.
2. Set Aside:
   Once the sauce is ready, place it to the side while assembling the dish.

Assemble the Dish

1. Grease the Baking Dish:
   • Use a 9×13-inch baking dish and spray it with cooking spray or lightly grease it with butter or oil.
   • This prevents sticking and makes cleanup easier.
2. Arrange the Chicken:
   • Place the chicken breasts in the dish, ensuring they are spaced apart for even cooking.
   • Spacing helps the heat circulate around each piece for consistent results.
3. Add Vegetables:
   • Scatter baby potatoes, carrots, and onions around the chicken.
   • If using broccoli, add it to the dish as well. These vegetables complement the creamy sauce and absorb its flavors.

Pour the Sauce

1. Coating the Ingredients:
   • Pour the prepared cream of mushroom mixture evenly over the chicken and vegetables.
   • Use a spoon or spatula to ensure the sauce covers everything for consistent flavor throughout the dish.

Bake the Dish

1. Cover the Dish:
   • Use aluminum foil to cover the baking dish tightly. This traps heat and moisture, ensuring the chicken and vegetables cook evenly.
   • Place the dish in the preheated oven and bake for 40 minutes.
2. Why Cover First?
   • Covering prevents the top from browning too quickly before the chicken and vegetables are cooked through.

Uncover for Browning

1. Remove the Foil:
   • After 40 minutes, carefully take off the foil. Use oven mitts to avoid burns from the steam.
2. Bake Again:
   • Return the dish to the oven and bake for another 10-15 minutes. This step allows the chicken to develop a golden color and the sauce to become bubbly.
3. Check for Doneness:
   • Use a meat thermometer to ensure the chicken’s internal temperature reaches 165°F (74°C) for safety.
   • Vegetables should be fork-tender, and the sauce should thicken slightly.

Serve and Enjoy

1. Garnish:
   • Sprinkle fresh parsley over the top for added color and flavor. Parsley brightens the dish and gives it a fresh finish.
2. Serve:
   • Plate the chicken with a serving of the vegetables and drizzle some sauce over everything.
   • Enjoy it with crusty bread, rice, or a side salad for a complete meal.

Substitutions and Variations

• Chicken Variations:
  Substitute chicken breasts with bone-in chicken thighs or drumsticks for more flavor. Adjust cooking time to ensure the chicken reaches 165°F.
• Vegetables:
  Swap broccoli with zucchini, green beans, or cauliflower for a different take on baked chicken with cream of mushroom soup and vegetables.
• Potatoes:
  Replace baby potatoes with sweet potatoes or omit them and serve the dish over rice or noodles.
• Dairy-Free:
  Use a dairy-free cream of mushroom soup and almond or oat milk instead of regular milk.
• Herbs and Spices:
  Add thyme, rosemary, or Italian seasoning for extra flavor.
• Casserole Style:
  Shred the cooked chicken, mix it with the sauce, and layer it with cooked pasta or rice in the baking dish. Bake until bubbly.

Leftovers and Storage

Leftovers:

• Refrigeration: Store leftover baked chicken with cream of mushroom soup and vegetables in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in the microwave or oven at 350°F (175°C) until warmed through. Add a splash of milk or broth if the sauce thickens too much.

Freezing:

• Allow the dish to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
• Thaw overnight in the refrigerator before reheating in the oven.

Expert Tips

• For extra crispy chicken, sear the chicken breasts in a skillet for 2-3 minutes on each side before baking.
• Always taste and adjust seasoning to your preference before pouring the sauce.
• If you prefer a thicker sauce, reduce the liquid slightly or stir in 1 tbsp of flour or cornstarch before baking.

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