A quick mushroom chicken bake recipe from Campbell's Kitchen involves baking pieces of chicken breast in a creamy mushroom sauce. The sauce consists of sliced mushrooms, canned mushroom soup, milk, cheese and seasonings.
Sprinkle 1 1/4 pounds of skinless chicken breast fillets with 1 teaspoon of lemon-pepper seasoning, and brown the chicken on both sides in a skillet. Transfer the chicken into a 2-quart baking dish. Make a mushroom sauce by combining 10.5 ounces of canned condensed cream of mushroom soup with 4 ounces of sliced mushrooms, 2/3 cup of milk, 1/2 cup of grated Parmesan cheese, one crushed clove of garlic and 1/8 teaspoon of black pepper. Drench the chicken with the sauce, and bake the mixture at 350 degrees Fahrenheit for 30 minutes or until the chicken is thoroughly cooked.
An easy recipe for baked foil-pack chicken and mushrooms is available from Kraft. Stir 1 cup of water into 6 ounces of stuffing mix for chicken, and distribute the mixture amongst six large sheets of greased heavy-duty foil. Place a small chicken fillet and a slice of smoked ham onto each portion, along with 1/4 cup each of sliced mushrooms and peas. Dilute 10.75 ounces of canned condensed cream of mushroom soup with 1/4 cup of water, and divide it among the portions. Wrap the portions well with the foil to make six individual packets, and bake the packets on baking trays at 400 degrees Fahrenheit for 30 minutes or until the chicken is cooked through.