Creamy Chicken and Mushroom Bake is the ultimate comfort food—a bubbling, golden casserole that brings together tender chicken, buttery mushrooms, and an irresistibly rich sauce. Each bite delivers savory satisfaction, with layers of flavor from aromatic onions, a hint of herbal brightness, and melty Swiss cheese on top. This dish is easy enough for a weeknight but elegant enough to serve to company, making it a staple for any home cook who loves big rewards with minimal fuss.

Creamy Chicken and Mushroom Bake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Creamy Chicken and Mushroom Bake are simple, yet each serves a special purpose. These pantry and fridge staples work together, layering flavors and textures for a dish that tastes far more complex than the shopping list might suggest.

Chicken breast halves: Boneless, skinless for ease—substitute with thighs for extra juiciness if desired.
Kosher salt: Enhances every ingredient, don’t skip it!
Freshly ground black pepper: Brings a gentle warmth—add more to taste.
Olive oil: For that gorgeous golden sear and to bring everything together.
White onion: Offers sweetness and depth; chop finely for even cooking.
Fresh parsley: Adds color and a fresh, herbal lift.
Poultry seasoning: Gives a savory, aromatic backbone—classic for chicken dishes.
Cayenne pepper: A pinch perks everything up with gentle heat (adjust to your liking).
Whole mushrooms (7 oz can or fresh): Earthy, tender, and packed with umami; use fresh if you want extra flavor from sautéing.
Cream of chicken soup (10.5 oz can): The shortcut to that creamy base everyone craves.
Heavy cream: Makes every bite decadently rich and silky.
Buttermilk: Just a dash brings a subtle tang that keeps the sauce from feeling too heavy.
Swiss cheese slices: The crowning glory—melts into a luscious, bubbly layer.

How to Make Creamy Chicken and Mushroom Bake

Step 1: Preheat and Prep

Start by heating your oven to 350°F (175°C). This gives the dish a gentle bake, allowing the chicken to become fork-tender and the sauce to meld into something glorious.

Step 2: Season the Chicken

Sprinkle both sides of the chicken with salt and cracked black pepper. This step ensures each bite of chicken is flavorful from the inside out; don’t be too shy here!

Step 3: Sauté Onions and Parsley

Place a large skillet on medium-high heat, drizzle in the olive oil, and add the chopped onion. Let it cook for about five minutes until soft and a little sweet, then stir in the fresh parsley to gently wilt it and enhance its color and aroma.

Step 4: Sear the Chicken

Lay your seasoned chicken into the hot skillet and cook each side for about five minutes until beautifully golden. This locks in juices and sets the stage for fabulous texture, but don’t cook the chicken through just yet.

Step 5: Assemble in the Baking Dish

Place the browned chicken pieces in a 9×13-inch baking dish. Sprinkle them with poultry seasoning and a sprinkle of cayenne pepper, letting the spices settle into the nooks and crannies. Then scatter the mushrooms overtop for that delicious earthy boost.

Step 6: Make the Creamy Sauce

In a medium bowl, whisk together cream of chicken soup, heavy cream, and buttermilk until smooth. Fold in the sauteed onions and parsley. This concoction is the heart of the Creamy Chicken and Mushroom Bake and will blanket your chicken with rich, tangy goodness.

Step 7: Pour and Cover with Cheese

Pour the luscious sauce mixture right over the chicken and mushrooms, making sure everything is cozily submerged. Lay the Swiss cheese slices on top so they’ll melt into a golden, bubbling lid.

Step 8: Bake to Perfection

Bake uncovered for 1 hour and 35 minutes. This long, slow bake makes the sauce extra creamy and cooks the chicken until it’s luxuriously tender. Allow the dish to rest for 15 minutes before serving so everything can settle—this is key for the perfect spoonful.

How to Serve Creamy Chicken and Mushroom Bake

Garnishes

A sprinkle of freshly chopped parsley or chives over the top just before serving adds a pop of color and a burst of freshness to balance the hearty flavors of your Creamy Chicken and Mushroom Bake. For a restaurant-worthy finish, a light scatter of cracked black pepper or a dusting of smoked paprika also works wonders.

Side Dishes

This creamy casserole begs for something to help mop up that sauce—think fluffy mashed potatoes, crusty French bread, or even creamy polenta. Steamed green beans or a bright, lemony salad also provide a crisp contrast and round out your meal beautifully.

Creative Ways to Present

If you’re feeling a little fancy, spoon the Creamy Chicken and Mushroom Bake onto individual plates and spoon extra sauce over each portion. For a potluck, leave it in the baking dish and let guests serve themselves family-style. Or, nestle the chicken and sauce into toasted bread bowls for a fun, cozy twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Let your Creamy Chicken and Mushroom Bake cool completely, then cover the baking dish tightly or transfer leftovers into an airtight container. Store in the refrigerator for up to 3 days—just enough time to savor every last bite!

Freezing

To freeze, portion the cooled casserole into airtight containers or tightly wrap the entire dish in aluminum foil and plastic wrap. It keeps beautifully in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for the best results.

Reheating

For a silky sauce and moist chicken, reheat the casserole gently in a 325°F oven, covered with foil, until warmed through (about 20 to 30 minutes). Individual portions can be microwaved for a couple of minutes, but a splash of cream on top before reheating helps keep everything lusciously creamy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are slightly fattier and even more tender, so they work perfectly in Creamy Chicken and Mushroom Bake. Just make sure to adjust the cooking time if your pieces are especially large.

Can I use fresh mushrooms?

Yes, and I highly recommend it if you have the time! Sauté sliced fresh mushrooms in a little butter or olive oil before adding them to your casserole for extra depth of flavor.

What can I substitute for buttermilk?

If you’re out of buttermilk, just combine 1/4 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for a few minutes. This easy swap keeps your Creamy Chicken and Mushroom Bake tangy and balanced.

Is it possible to make this dish ahead of time?

Definitely—you can assemble the entire casserole a day ahead. Simply cover and refrigerate, then bake when you’re ready. Add an extra 5 to 10 minutes to the baking time if you’re starting from cold.

Can I make this dish gluten-free?

To make Creamy Chicken and Mushroom Bake gluten-free, use a gluten-free condensed cream of chicken soup and double-check that your poultry seasoning contains no added flour or wheat.

Final Thoughts

If you’re looking for a recipe that feels like a warm hug, Creamy Chicken and Mushroom Bake is the answer. Its creamy sauce, tender chicken, and golden cheese topping make every bite pure comfort. Give it a try soon—I have no doubt it’ll earn a permanent spot in your cooking rotation.

Creamy Chicken and Mushroom Bake Recipe

★★★★★

5.2 from 16 reviews

Author: Jack
Total Time: 2 hours
Yield: 4 servings 1x
Diet: Diabetic

Print Recipe

Description

Indulge in the rich flavors of this creamy chicken and mushroom bake. Tender chicken breasts smothered in a luscious sauce with savory mushrooms and Swiss cheese, baked to golden perfection.

Instructions

Preheat oven: Preheat oven to 350°F (175°C).
Season chicken: Season chicken with salt and pepper on both sides.
Sear onion: In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook for 5 minutes, until softened. Stir in chopped parsley.
Brown chicken: Add chicken to the skillet and sear for about 5 minutes per side until golden. Do not cook through.
Assemble: Transfer browned chicken to a 9×13-inch baking dish. Sprinkle with poultry seasoning and cayenne pepper. Top with mushrooms.
Prepare sauce: In a bowl, combine cream of chicken soup, heavy cream, and buttermilk. Stir in the sautéed onion and parsley. Pour over chicken and mushrooms.
Add cheese: Lay Swiss cheese slices evenly over the top.
Bake: Bake uncovered for 1 hour and 35 minutes. Let rest for 15 minutes before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American