Baked Chicken with Creamy Mushroom Sauce

Confession time:

I, Fanny Slater, have never personally opened, used, or otherwise piloted a can of creamed soup in my entire life.

What held your tuna and noodles together, you ask? What thickened your Thanksgiving green beans, you wonder?

Well, here it is: I was raised in a non-casserole family. And I’m not ashamed.

In the new-age, professional culinary world, making almost everything from scratch and solely using fresh ingredients is a given. It’s expected.

Growing up, however, when you’re the one kid who’s never seen a real-life frozen lasagna or eaten vegetables out of a bag, you’re the odd one out.

Especially in the South where I’m from, using shortcuts or pre-packaged ingredients is as common as making hush puppies from scratch. But my parents are anything but Southern. And that’s just not how they like to eat.

Our Thanksgiving spread consisted of every course being constructed from the ground up. The potatoes were baked, sliced, scooped, and re-stuffed. The fresh cranberries melted into a mountain of orange zest and vanilla.

And the green beans?

They were delicately sauteed with garlic, butter, kosher salt, and dill.

So you can imagine the delighted look that spread across my doofy face the first time I tasted a decadent, traditional “green bean casserole.”

It was 2001 and I was watching my high school boyfriend’s mom prepare the classic holiday side dish. As I watched the gloppy soup mixture creep and slide its way over the sliced beans, I was less than enthusiastic.

I had slurped my share of canned chicken noodle and dipped many a grilled cheese in a crimson pool of pureed tomatoes, but the “cream of” varieties were straight-up strangers at my table.

Once all of the components had melded together, I had my first bite of the smooth, savory green bean and mushroom medley. And it was in that moment I realized: cream-of-whatever soup was something I could get down with.

In my own way.

I began experimenting with made-from-scratch versions, and found dozens of different uses for the velvety concoctions (not to mention, eating them on their own). Speaking of – for you creamy chicken soup lovers out there, this homemade version is wildly easy to throw together.

When it comes to a hearty, comforting dinner, this particular baked chicken recipe takes full advantage of homemade cream of mushroom soup. It starts by making a velouté.

Sounds fancy. It’s not.

Almost all good things in life (well, in the kitchen at least) start with a roux. A roux is essentially equal parts fat and flour. I like to use butter because, well, Julia’s always watching.

Pours out a stout gin martini for my homegirl.

After making the roux, things could go a few different ways. For this recipe, warmed chicken stock is vigorously whisked in to create a rich, luxurious velouté. More simply put: we’re making gravy.

And as “cream” is in the name after all, heavy cream is added for the win.

I don’t know about you, but the words “baked chicken” sound like something bland to me. But when you add a silky, homemade mushroom sauce, sharp cheese, and crispy, buttery cracker crumbs, all is right with the world.

I think Julia would agree.

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Cooking By the Numbers…

Step 1 – Season and Prep Chicken Breasts

Season 1/2 cup of flour with 1/2 teaspoon each of salt and freshly cracked pepper, and then season the chicken on both sides with 1 teaspoon of salt and 1/2 teaspoon pepper.

Dredge the chicken breasts in the flour, shaking to remove any excess. Set the floured chicken breasts aside on a plate.

Step 2 – Sear the Chicken

In a large skillet over medium-high heat, add the oil and 1 tablespoon unsalted butter and swirl to coat the pan.

Sear the chicken breasts until they are golden brown on each side but not cooked all the way through, for about 2 minutes per side.

Arrange the chicken breasts in a single layer in a baking or casserole dish. Turn the heat down to medium-low.

Step 3 – Chop the Onions and Mushrooms, Warm the Stock, and Start the Roux

This part of the recipe calls for making homemade cream of mushroom soup, which is essentially a velouté sauce with mushrooms and onions added. If you’re looking for a shortcut, you can substitute one small (10-ounce) can of cream of mushroom soup.

Chop the onions (with no crying!) and the mushrooms.

Add the remaining 2 tablespoons of butter to the pan. When it begins to foam and lightly sizzle, add the onions and mushrooms and saute until very fragrant, for about 30 seconds.

Sprinkle in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and 2 tablespoons flour.

To create a roux, cook while stirring often with a whisk, until the flour begins to melt into the mushrooms and onions and turns a light blonde color. This will take about 2 minutes. You want to cook the raw flavor out of the flour, but be careful not to let it brown.

Step 4 – Add the Stock to the Roux and Whisk

Warm the chicken stock in a small saucepot over low heat, or in the microwave.

Slowly pour the stock into the roux, whisking vigorously as you pour. Scrape up any brown bits – or fond – from the bottom of the pan, and make sure there aren’t any lumps. This is the beginning of a velouté sauce.

Step 5 – Simmer the Sauce and Whisk in the Cream

Simmer the sauce, stirring often to make sure it doesn’t scorch on the bottom, until it has reduced and thickened, for about 5 to 8 minutes.

Remove the pan from the heat and whisk in the heavy cream.

Step 6 – Crush the Crackers, Chop the Parsley, and Layer the Chicken

Preheat your oven to 350°F.

Place the crackers in a resealable storage bag and use a rolling pin or a heavy pan to crush them into fine crumbs. You can even try one of our homemade cracker recipes for extra fun flavor, like our cheddar buckwheat or our parmesan rosemary crackers!

Chop the parsley.

Pour the creamy mushroom sauce over the chicken breasts, and evenly top everything with the grated cheese and crushed crackers.

Step 7 – Bake

Cover the dish tightly with aluminum foil, or with an oven-safe lid if you have one. Bake for 20 minutes.

Remove the cover and continue baking until the chicken is cooked through, the cheese is melted, and the cracker crumbs are golden brown, for about 5-10 more minutes.

Divide the chicken among plates and garnish with the parsley.