Simple Creamy Garlic-Mushroom Chicken


  • 1 teaspoon vegetable oil
  • 1/2 onion, chopped
  • 1 tablespoon crushed garlic
  • 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 pinch salt
  • 1 pinch ground white pepper, or to taste
  • Ground black pepper to taste (optional)
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup frozen corn
  • 2 1/2 tablespoons sour cream
  • 1 tablespoon milk
  • 1 cup shredded Cheddar cheese


Preheat oven to 375 degrees F (190 degrees C).

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Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.

Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top.

Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.