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10 minutes
60 minutes
70 minutes
- 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
- Preheat the oven to 375°F (190°C) and lightly coat the bottom of a 3-quart casserole dish with cooking spray.
- Arrange the chicken breasts in the dish and generously layer mushrooms on top. Combine cream of mushroom soup, sour cream, and onion soup mix in a bowl, then pour this creamy mixture over the chicken and mushrooms. Finally, cover the dish with aluminum foil.
- Roast the chicken in the preheated oven until fully cooked, about 1 hour, and reaches an internal temperature of 165 degrees F (74 degrees C).
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