Creamy Baked Chicken and Mushrooms

This creamy baked chicken is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a comfort food chicken recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 5 mins
• Calories: 754 Calories

Ingredients

• ¼ cup buttermilk
• 1 cup heavy cream
• 2 tablespoons olive oil
• ¼ teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon poultry seasoning
• 3 skinless, boneless chicken breast halves
• 4 slices Swiss cheese
• 1 teaspoon kosher salt
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 medium white onion, chopped
• ¼ teaspoon freshly ground black pepper, or more to taste
• 1 (7 ounce) can whole mushrooms, drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.

Step 2

Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add onion and cook until semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and cook until browned, about 5 minutes per side. Remove the skillet from heat.

Step 4

Sprinkle poultry seasoning and cayenne over chicken to coat. Transfer chicken to a 9x13-inch baking dish. Cover with mushrooms and set aside on a warming plate.

Step 5

Combine condensed soup, heavy cream, and buttermilk in a mixing bowl. Stir in onion mixture until combined. Pour over chicken. Cover the tops with Swiss cheese, making sure all areas are covered.