Found this handwritten on a recipe card in my grandmother’s recipe box dated 1972.

Preheat your oven to 375°F (190°C). Lightly grease an oval or 9×13-inch baking dish with cooking spray, butter, or a little oil so the chicken doesn’t stick.

Season both sides of the chicken breasts with a light sprinkle of salt and pepper. Lay them in a single layer in the prepared baking dish, leaving a little space between each piece so the sauce can flow around them.

In a large skillet over medium heat, melt the butter (or heat the oil). Add the sliced mushrooms and cook, stirring now and then, until they release their juices and turn nicely browned around the edges, about 6–8 minutes. Season the mushrooms with a pinch of salt and pepper as they cook.

While the mushrooms are finishing, empty the can of cream of mushroom soup into a small bowl. Stir in 2–3 tablespoons of water to loosen it slightly so it will spoon and spread more easily. You want a thick but pourable consistency.

Spoon the loosened cream of mushroom soup evenly over the chicken breasts in the baking dish, spreading it gently so each piece is coated. It’s fine if some of the chicken peeks through; the sauce will settle as it bakes.

Scatter the sautéed mushrooms evenly over the sauced chicken, making sure each breast gets a good share. Any browned bits and juices from the skillet can be poured over the top as well for extra flavor.

Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes, until the chicken is beginning to turn opaque and the sauce is bubbling around the edges.

Carefully remove the dish from the oven and take off the foil. Sprinkle the shredded mozzarella cheese evenly over the top of the mushrooms and sauce, covering the chicken well so you’ll get that nice cheese pull when serving.

Return the uncovered dish to the oven and continue baking for another 10–15 minutes, or until the cheese is fully melted, lightly golden in spots, and the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.

If you’d like a deeper golden top, you can switch the oven to broil for 1–2 minutes at the end, watching closely so the cheese doesn’t burn. Let the dish rest for about 5 minutes before serving so the sauce thickens slightly and the cheese settles.

To serve, scoop the chicken breasts out with a large spoon, making sure to get plenty of the mushrooms, melty cheese, and creamy sauce over each portion. Serve hot with your favorite side to catch the extra sauce.

Variations & Tips