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Simple Creamy Garlic-Mushroom Chicken

Rated as 4 out of 5 Stars

"Cream of mushroom soup together with sour cream, corn, and Parmesan to coat chicken breasts served on your choice of pasta or rice. This recipe is for 4 adult servings with no leftovers. Use your own instincts to add a little of what you like. But stick closely to the recipe, it's worth it. You can substitute peas for the corn. Enjoy!"
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50 m servings 538
Original recipe yields 4 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.
  3. Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top.
  4. Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 538 calories; 43.1 13.1 25.4 85 1013 Full nutrition

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Read all reviews 4
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I love the simplicity of this recipe, and it is a good, basic chicken dish, but when the family mixed it in with the rice pilaf I made, they loved it.

I used peas, added cream cheese for the cheddar and put slices of Colby jack on the top. It was delicious! Definite comfort food for a cold winter meal. Very rich.

Good recipe, I didn't have frozen peas, so used frozen vegetables. Will make again!

It was good. I didn't have any milk so I used water. Substituted peas for the corn. My four year loved it and my one year old ate three helpings. It was definitely a winner. Thanks for the ...