Name: French Onion Chicken
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: cooking spray; 4 frozen whole chicken breasts; 1 (8 ounce) package sliced fresh mushrooms; 1 (10.75 ounce) can condensed cream of mushroom soup; 8 ounces sour cream; 1 (1 ounce) package dry onion soup mix

Cook Time: 60 minutes

Ingredients

Cooking spray
4 frozen whole chicken breasts
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces sour cream
1 (1 ounce) package dry onion soup mix

Directions

Step 1: Preheat the oven to 375F (190C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.

Step 2: Place the chicken breasts in the prepared casserole dish, then top them with sliced mushrooms.

Step 3: In a bowl, mix together the cream of mushroom soup, sour cream, and onion soup mix until well combined. Pour this mixture evenly over the chicken breasts and mushrooms.

Step 4: Cover the dish with aluminum foil and place it in the preheated oven. Bake for about 1 hour, or until the chicken is no longer pink in the center and the juices run clear. To check doneness, use an instant-read thermometer the internal temperature should reach at least 165F (74C).

Cooks Note

If you're short on time, this dish can also be cooked in a slow cooker. Adjust the cooking time if youre using thawed chicken.

Nutrition Facts (per serving)

Calories	239
Total Fat	11g
Saturated Fat	5g
Cholesterol	80mg
Sodium	630mg
Total Carbohydrate	7g
Dietary Fiber	1g
Total Sugars	1g
Protein	27g
Vitamin C	1mg
Calcium	58mg
Iron	2mg
Potassium	356mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Gary Miller

03/31/2025 10:32:19 PM

This dish turned out fantastic! I absolutely adore mushrooms, but unfortunately, my husband isn't a fan. So, I improvised and made some delicious chicken strips instead, topping them with extra sour cream. Luckily, the chicken was fresh, not frozen.

Christine Collins

05/09/2025 05:48:17 AM

I found this recipe to be quite enjoyable. Although I typically prefer to follow a recipe as written the first time I make it, my husband has an aversion to mushrooms, so I substituted cream of chicken soup and fresh green beans instead. Rather than heating up the oven in near-100-degree weather, I opted to use the crock pot on low for 8 hours. However, our plans changed when a friend called to invite us out for dinner, so I stored the dish in the fridge for the next day and reheated it in the oven at 200 degrees for approximately 1.5 hours. Although the dish turned out a bit salty, it was still palatable for us. It's possible that it was even saltier on the first day, though.

Ashley Nelson

01/18/2025 05:14:27 AM

Fast and convenient, but high in sodium. Next time, I'll opt for low-sodium mushroom soup, add chopped onion, and use low-sodium broth. I also included uncooked rice and 1/2 cup of water in the recipe. I would definitely make this again.