Description
This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It’s a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It’s a great base for the chicken and creamy sauce.
Ingredients
- 3 skinless, boneless chicken breast halves
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper, or more to taste
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon poultry seasoning
- ¼ teaspoon cayenne pepper
- 1 (7 ounce) can whole mushrooms, drained
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup heavy cream
- ¼ cup buttermilk
- 4 slices Swiss cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
- 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.
- Sprinkle poultry seasoning and cayenne over chicken to coat. Transfer chicken to a 9×13-inch baking dish. Cover with mushrooms and set aside on a warming plate.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 20 mins
Servings: 3