Name: Creamy Chicken and Mushroom Bake
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3 skinless, boneless chicken breast halves (or chicken thighs for extra juiciness); 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper (or more to taste); 2 tablespoons olive oil; 1 medium white onion, chopped; 2 tablespoons chopped fresh parsley; 1 teaspoon poultry seasoning; ¼ teaspoon cayenne pepper; 1 (7 oz) can whole mushrooms, drained (or fresh mushrooms); 1 (10.5 oz) can condensed cream of chicken soup; 1 cup heavy cream; ¼ cup buttermilk (or substitute with ¼ cup milk and 1 teaspoon vinegar or lemon juice); 4 slices Swiss cheese

Description

A creamy, savory chicken and mushroom bake made with tender chicken, aromatic herbs, a rich cream sauce, and melted Swiss cheese.

Ingredients

Scale

3 skinless, boneless chicken breast halves (or chicken thighs for extra juiciness)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper (or more to taste)
2 tablespoons olive oil
1 medium white onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 (7 oz) can whole mushrooms, drained (or fresh mushrooms)
1 (10.5 oz) can condensed cream of chicken soup
1 cup heavy cream
¼ cup buttermilk (or substitute with ¼ cup milk and 1 teaspoon vinegar or lemon juice)
4 slices Swiss cheese

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Instructions

Preheat the oven to 350°F (175°C). Season the chicken breasts generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 5 minutes, or until soft and semi-transparent. Stir in chopped parsley.
Brown the chicken breasts in the skillet for about 5 minutes per side, just until golden. The chicken doesn’t need to be fully cooked through.
Sprinkle the browned chicken with poultry seasoning and cayenne pepper. Transfer the chicken to a 9×13-inch baking dish. Top with mushrooms.
In a medium bowl, combine the cream of chicken soup, heavy cream, and buttermilk. Stir in the sautéed onions and parsley. Pour this mixture over the chicken and mushrooms.
Place the Swiss cheese slices on top of the chicken, covering it completely.
Bake uncovered for 1 hour and 35 minutes. Let the dish rest for 15 minutes before serving.

Notes

For a tangier taste, you can use lemon juice instead of vinegar to make your DIY buttermilk.
If you prefer chicken thighs, they will add more juiciness to the dish.
Make sure to let the dish rest before serving to allow the flavors to meld.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 850mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 40g
Cholesterol: 130mg