Creamy Baked Chicken and Mushrooms
Description
Chicken breasts are baked in a creamy, comforting mixture with mushrooms in this family-friendly weeknight dish.
Ingredients
•
3 skinless, boneless chicken breast halves
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper, or more to taste
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2 tablespoons olive oil
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1 medium white onion, chopped
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2 tablespoons chopped fresh parsley
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1 teaspoon poultry seasoning
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1/4 teaspoon cayenne pepper
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1 (7 ounce) can whole mushrooms, drained
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1 (10 1/2 ounce) can condensed cream of chicken soup
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1 cup heavy cream
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1/4 cup buttermilk
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4 slices Swiss cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
2
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.
3
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.
4
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.
5
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.