Cheesy Cream of Mushroom Chicken

Not to toot my own horn, but if this dish was a person, it would definitely be the life of the party, with a little bit of a spicy kick to keep things interesting. Because let's be honest, who needs another boring cream of mushroom chicken in their life? Not me, and certainly not you.

So, here's the deal. You grab some chicken breasts—yes, the ones that have been sitting in your freezer for ages because you've been too lazy to do anything with them. Chop them up into bite-sized pieces because, let's face it, we're not trying to recreate a Thanksgiving dinner here. We want something that doesn't require a map and a compass to eat. Toss those bad boys into a pan with some butter because everything's better with butter. Then, you hit them with a spice blend that'll make your taste buds sing—or cry, depending on how heavy-handed you are with the cayenne and red pepper flakes.

You smother that chicken with condensed cream of mushroom soup and an ungodly amount of shredded mozzarella because, in this house, we don't skimp on the cheese. Bake it till it's bubbly and golden, and boom, you've got a dish that's so sinfully delicious, it should probably come with a confession booth on the side. Serve it up with whatever you want—rice, salad, or heck, just a fork and a dream.

And there you have it, folks. My not-so-secret recipe for making sure you never look at cream of mushroom chicken the same way again. If you decide not to make this, I'll assume it's because you either hate joy or are allergic to awesomeness. And if it's the latter, my condolences. But seriously, give it a whirl. You're welcome.

Yield: 3-4

Author: Sippin Foodie

Print

With ImageWithout Image

Cheesy Cream of Mushroom Chicken

Not your traditional cream of mushroom chicken dish, because I spiced it up with cayenne and red pepper flakes, while cooking chunks of chicken (instead of whole) and added lots of mozzarella! This is a delicious hearty dish you can add to rice, or eat as is with a side salad (or whatever veggie you like).Oh, it also takes less than 30 minutes and only requires a two main ingredients and some herbs. Your only excuse not to make this is you hate good food….or you’re allergic. Which in that case, I’m sorry for you.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 Chicken Breasts
• 2 Cans (10.5oz each) Condensed Cream of Mushroom Soup
• 2 Cups of Shredded Mozzarella
• 1 tbsp Butter
• 3 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 2 tbsp Dried Oregano
• 2 tbsp Dried Basil
• Parsley
• Salt & Pepper (to taste)
• Cayenne Pepper (to taste)
• Red Pepper Flakes (to taste)

Instructions

1. Chop chicken into bite-sized chunks. Add them to a large cast iron pan, with butter. Cook until butter is melted.
2. Keep the chicken cooking on medium-high heat, while adding salt, pepper, oregano, basil, garlic powder, onion powder, cayenne pepper, red pepper flakes. Stir seasoning around with the chicken and cook for 10 min.
3. Add 1 can of cream of mushroom soup, mix together well. Then add a layer of mozzarella cheese. Add another can of mushroom soup, and a final layer of mozzarella cheese. Top it with extra oregano and some parsley.
4. Bake for 15 min.
5. Once soup has thickened, turn to broil for another 3-5 minutes, until cheese is starting to brown to your liking.
6. Remove from oven and let it sit for five min to cool then enjoy! (I got crazy and added more mozz on top before eating, your choice! 😉)

Did you make this recipe?

Tag @sippinfoodie on instagram and hashtag it #sippinfoodie