Baked Asiago Chicken and Mushrooms

In this baked asiago chicken and mushrooms, chicken breasts benefit from a dry brining step, and stay juicy and delicious after baking. Made in a single skillet in a creamy, cheesy mushroom sauce, there's minimal prep and almost no cleanup.

Print Recipe

Prep Time 10

Cook Time 50

Total Time 2

Servings: 4 servings

Course: Dinner, Entree

Cuisine: American

Calories: 361

Ingredients Method Nutrition

Ingredients

2 chicken breasts
salt as needed
1 can cream of mushroom soup
4 crimini mushrooms, cleaned and sliced
1/2 cup sour cream
2 tsps garlic powder
1 TB butter
1 1/2 cups shredded asiago cheese

Method

Gather all ingredients.
Place chicken breasts on a plate; salt liberally on both sides. Cover loosely with plastic wrap and refrigerate for 1 hour.
Melt butter in a skillet over medium-high heat. Add chicken; cook, turning once, until golden brown on both sides, about 8 minutes. Set aside.
Preheat the oven to 350 degrees F (180 degrees C). Stir soup, sour cream, mushrooms, and garlic powder together in a bowl. Stir in half the cheese.
Spread about half the mixture in the bottom of a casserole dish. Lay chicken breasts on top of cream mixture. Spread remaining cream mixture evenly over chicken. Cover with foil.
Bake in the preheated oven for 30 minutes. Uncover and sprinkle with remaining cheese. Bake until casserole is golden brown and bubbly and chicken is no longer pink at the center, about 10 minutes more. An instant-read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C) Serve warm.