Campbells Mushroom Soup Recipes Chicken

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same, friend, same. We’ve all been there: staring into the abyss of your fridge, wondering if a jar of pickles counts as dinner. Fear not! I’m here to rescue your taste buds and your precious time with a dish that’s practically legendary in its simplicity and deliciousness: the humble, yet mighty, Campbell’s Cream of Mushroom Soup Chicken. Get ready for some serious comfort food, sans the all-day effort!

Why This Recipe is Awesome

Let’s be real, you’re not trying to win a Michelin star here; you’re trying to eat something delicious without breaking a sweat. And guess what? This recipe delivers on all fronts. It’s so **mind-blowingly easy**, even I (the queen of culinary mishaps) manage to nail it every single time. It’s the kind of dish you can whip up after a long day, feel like a domestic goddess/god, and still have energy to binge-watch your favorite show. Plus, it’s packed with savory, creamy goodness that just screams “hug in a bowl.” It’s basically **idiot-proof**, and that’s a compliment, not an insult, okay?

Ingredients You’ll Need

Gather ’round, my lazy-gourmet pals! Here’s your shopping list. Don’t worry, it’s short and sweet.

• **Chicken:** About 1.5 – 2 pounds of boneless, skinless chicken breasts or thighs. Breasts are classic, thighs are juicier. Your call, champ.
• **Campbell’s Cream of Mushroom Soup:** One (10.5 oz) can. No substitutes, people! This is the star of the show.
• **Milk or Water:** About 1/2 cup. To thin out that glorious soup a little bit.
• **Garlic Powder:** 1 teaspoon, because garlic makes everything better. Fight me.
• **Onion Powder:** 1 teaspoon, its milder cousin, here to play nicely.
• **Dried Italian Herbs (Optional but recommended):** 1/2 teaspoon for a little extra oomph.
• **Salt and Pepper:** To taste. Don’t be shy!
• **Olive Oil or Butter:** A tablespoon or two for browning the chicken.
• **Fresh Parsley (for garnish, totally optional):** If you’re feeling fancy. No judgment if you skip it.

Step-by-Step Instructions

Alright, apron on (or not, whatever), let’s get cooking! These steps are so simple, you could probably do them in your sleep.

1. **Prep Your Chicken:** Pat your chicken pieces dry with a paper towel. This helps them get a nice sear. Season generously with salt, pepper, garlic powder, and onion powder on both sides.
2. **Sear ‘Em Up:** Heat a tablespoon of olive oil or butter in a large oven-safe skillet (like a cast iron) over medium-high heat. Once hot, sear the chicken for about 3-4 minutes per side until beautifully golden brown. It doesn’t need to be cooked through, just get that lovely color. If you don’t have an oven-safe skillet, just sear in a regular pan and then transfer to a baking dish later.
3. **Whip Up the Sauce:** In a medium bowl, whisk together the can of Campbell’s Cream of Mushroom Soup, 1/2 cup milk or water, and the dried Italian herbs (if using). Give it a good stir until it’s smooth and creamy.
4. **Drown Your Chicken (in a good way!):** Pour the glorious soup mixture evenly over your seared chicken in the skillet or baking dish. Make sure each piece is nicely coated.
5. **Bake It Till It’s Bubbly:** Pop that skillet (or baking dish) into a preheated oven at **375°F (190°C)**. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be nice and bubbly.
6. **Rest and Serve:** Take it out of the oven, sprinkle with fresh parsley if you’re feeling extra, and let it rest for 5 minutes. This helps the chicken stay juicy. Serve over rice, pasta, mashed potatoes, or just with a side of crusty bread to sop up all that amazing sauce. Yum!

Common Mistakes to Avoid

Even the simplest recipes have traps for the unwary! Here’s how not to mess up this perfect dish:

• **Skipping the Sear:** Thinking you don’t need to brown the chicken? Rookie mistake! That sear adds a ton of flavor and texture that you’ll miss if you skip it. Don’t be a hero, just sear it.
• **Not Seasoning the Chicken:** The soup is savory, yes, but the chicken needs its own flavor boost. Don’t skimp on the salt, pepper, garlic, and onion powder before the sear. Trust me on this.
• **Overcooking the Chicken:** This is the ultimate sin. Dry chicken is sad chicken. Keep an eye on it! Once it hits 165°F, it’s done. An instant-read thermometer is your best friend here.
• **Using the Wrong Soup:** I said Campbell’s Cream of Mushroom for a reason! Other brands or “healthier” versions might not give you that classic, nostalgic flavor we’re going for. IMO, stick to the OG.

Alternatives & Substitutions

Feeling a little wild? Want to spice things up (or down)? Here are some ideas:

• **Chicken Swap:** Don’t have breasts? Boneless, skinless chicken thighs work wonders and tend to stay even juicier. Bone-in, skin-on chicken also works, but might need a longer baking time.
• **Veggie Boost:** Want some greens? Toss in some sliced mushrooms (fresh, not canned!), frozen peas, or chopped broccoli florets with the sauce before baking. They’ll cook right along with the chicken.
• **Cheese Please:** A sprinkle of shredded cheddar or mozzarella over the top during the last 5-10 minutes of baking? Yes, please! It adds a gooey, melty layer of pure joy.
• **Different Cream Soup:** Feeling adventurous? Cream of chicken or cream of celery soup can also be used, but the mushroom soup gives it that iconic, earthy depth. Just sayin’.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I use frozen chicken?** Well, technically yes, but why put yourself through that? Thaw it first, always! Frozen chicken won’t sear properly and will release too much water.
• **How long does it last in the fridge?** Leftovers are awesome! Store in an airtight container for 3-4 days. It reheats beautifully.
• **Can I add cheese?** Oh, you absolutely can! A little shredded cheddar or Monterey Jack sprinkled on top for the last 5-10 minutes of baking would be divine. Go for it!
• **Is this freezer-friendly?** Hmm, not ideal. The sauce tends to separate a bit when thawed, and chicken can get a weird texture. Best enjoyed fresh or from the fridge.
• **What should I serve it with?** Rice is a classic! Mashed potatoes, egg noodles, or even just some crusty bread to dunk in that creamy sauce. A simple green salad would balance it out nicely too, FYI.
• **Can I make it spicier?** Sure! Add a pinch of red pepper flakes to the sauce, or a dash of hot sauce right before serving. You do you!

Final Thoughts

There you have it, folks! A ridiculously easy, unbelievably tasty, and super comforting Campbell’s Cream of Mushroom Soup Chicken that’ll make you feel like a kitchen wizard without actually having to do any magic. It’s the perfect weeknight meal, a go-to for lazy Sundays, or just when you need a little culinary hug. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!