Creamy Chicken and Mushroom Bake
Ingredients:
3 skinless, boneless chicken breast halves (or thighs for more juiciness)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium white onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper (optional, for mild heat)
1 (7 oz) can whole mushrooms, drained (or substitute with 1 cup sautéed fresh mushrooms)
1 (10.5 oz) can condensed cream of chicken soup
1 cup heavy cream
¼ cup buttermilk (see tip below for substitute)
4 slices Swiss cheese
Optional Buttermilk Substitute:
Mix ¼ cup milk with 1 teaspoon vinegar or lemon juice. Let sit for 5 minutes before using.
Instructions:
1. Preheat & Season:
Preheat your oven to 350°F (175°C). Season the chicken with salt and pepper.
2. Sauté Onion:
In a skillet over medium heat, heat olive oil. Add chopped onion and cook for about 5 minutes until softened. Stir in parsley and cook for 1 more minute.
3. Brown Chicken:
Add chicken to the skillet and brown on both sides (about 5 minutes per side). Do not cook through. Remove from heat.
4. Layer in Baking Dish:
Place chicken in a 9×13-inch baking dish. Sprinkle with poultry seasoning and cayenne. Top with drained mushrooms.
5. Make the Sauce:
In a bowl, whisk together cream of chicken soup, heavy cream, and buttermilk. Stir in the cooked onions and parsley. Pour the mixture evenly over the chicken and mushrooms.
6. Add Cheese:
Lay the Swiss cheese slices over the top to cover.
7. Bake:
Bake uncovered for 1 hour and 35 minutes, until the sauce is bubbly and the top is golden. Let rest for 10–15 minutes before serving.
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