Chicken and Homemade Cream of Mushroom Casserole

Tender chicken baked in homemade cream of mushroom soup and topped with melted cheddar cheese.

My mother often made this chicken casserole when she wanted a comforting meal that would feed the family well.

What made her version special was that she rarely used canned cream of mushroom soup. Instead, she took the extra time to make her own from scratch. The homemade soup was rich, creamy, and full of mushroom flavor. In fact, we often made extra just to spoon over mashed potatoes.

Of course, if you're short on time, a can of condensed cream of mushroom soup works perfectly fine. But when you have a little extra time, the homemade version truly makes this casserole something special.

The chicken always turned out tender and juicy, covered with creamy mushroom sauce, melted cheese, and buttery sautéed mushrooms.

Ingredients:

For the Chicken:
4 boneless chicken breasts
Salt and pepper to taste

For the Homemade Cream Of Mushroom Soup:
3 Tbs. butter
1/4 c. flour
1 c. chicken broth
1 c. half-and-half
1 can (about 4 ounces) mushrooms, drained, diced
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/3 tsp. black pepper

For the Topping:
1 can (about 4 ounces) mushrooms, drained
1 Tbs. butter
1 c. grated cheddar cheese

Directions: 

Preheat oven to 350°F.  A greased or buttered 2-quart casserole with a lid.

Place chicken breasts in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer for about 45 minutes, or until chicken is tender and fully cooked. Drain. 

Make the homemade Cream Of Mushroom Soup:

In a saucepan over low heat, melt butter.  Gradually whisk in flour and cook for 1 to 2 minutes, stirring constantly. Do not brown.

Add garlic powder, onion powder, salt, and pepper.

Slowly whisk in chicken broth and half-and-half until smooth.

Stir in one can of diced mushrooms.  Simmer gently, stirring frequently, for 2 to 3 minutes or until thickened to a condensed soup consistency.  Remove from heat.

Prepare the Mushroom Topping:

In a small skillet, melt butter.

Sauté the remaining can of mushrooms until lightly browned. Set aside.

Assemble the Casserole:

Season both sides of the cooked chicken breasts with salt and pepper.  Place the chicken breasts in a greased casserole dish.

Pour the homemade mushroom soup over the chicken.  Sprinkle with cheddar cheese and top with sautéed mushrooms. Cover with a lid or a sheet of aluminum foil.

Bake for 20 to 25 minutes, or until hot and bubbly.

Serve hot. 

Tips for Best Success:

• Make extra mushroom soup for serving over mashed potatoes.
• Shred your own cheese for smoother melting.
• Avoid boiling the soup after adding the half-and-half.
• Sautéing the mushrooms adds extra flavor.
• Use freshly cooked chicken for the juiciest results.

Variations and Substitutions:

• Use canned soup instead of making your own. 
• Add vegetables like peas, broccoli, or green beans.
• Try different cheeses like Swiss, Monterey Jack, or Colby cheese.
• Use rotisserie chicken for busy days.
• Top with buttered breadcrumbs before baking.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Buttered noodles
• Rice
• Dinner rolls
• Green beans
• Side salad
• Roasted vegetables

How to Store:

• Refrigerator:  Store covered for up to 4 days.
• Freezer:  Freeze tightly wrapped for up to 2 months.
• Reheat:  Warm covered in the oven at 325°F until heated through.

Frequently Asked Questions:

Can I use canned cream of mushroom soup?
Yes. It's a great shortcut when you're short on time.

Can I use chicken thighs?
Absolutely. They work well and stay very moist.

Can I make this ahead?
Yes. Assemble and refrigerate up to a day before baking.

Can I freeze it?
Yes, although cream-based sauces may separate slightly after thawing.

What can I serve with it?
Mashed potatoes are especially good with the extra mushroom sauce.