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    Home » Recipes » Recipe

    Portobello Swiss Chicken Bake

    Published: Mar 9, 2017 · Modified: Jan 4, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Portobello Swiss Chicken Bake Recipe

    This creamy Portobello Swiss Chicken Bake is an effortless comforting meal. There is no prep work needing to be done, just throw 4 ingredients in a baking pan and let roast in the oven till bubbly and browned!

    Close look at Portobello Swiss Chicken Bake being served

    Is there anything more classic Americana than a creamy chicken bake? Are there any flavors that pair better together than meaty portobello mushrooms and swiss cheese? This Portobello Swiss Chicken Bake recipe has it all, plus it is so simple to make it is unbelievable!

    First of all, there are only four simple ingredients needed to make this comforting meal: chicken breasts, baby portobello mushrooms, cream of chicken soup, and Swiss cheese. Quite honestly, you can easily use regularly portobellos if you wish, just make sure to chop them down a bit.

    When making any chicken bake, one of the biggest questions is what to serve as a side. Rice is the typical answer, but I wholeheartedly recommend stuffing! I'll let you in on a secret: I actually baked this Portobello Swiss Chicken Bake on TOP of the stuffing. I didn't include it in the recipe because I know not everyone will enjoy the mushy texture of stuffing swimming in the juices of the chicken, cream, and portobellos. But OHHHH that flavor!!!

    Another way you can do it is to simply make the stuffing separate and spoon the sauce over the stuffing when you serve dinner. The flavor is out of this world! Alternatively, you can actually top the chicken with stuffing while it bakes to form a crispy crust like TheCookieRookie.com does in her version.

    Pan of Portobello Swiss Chicken Bake viewed from above

    How to Bake Chicken

    It sounds like a simple question, but to better understand this recipe you should understand how to bake chicken in the oven, at what temperature, and why we are doing it. I often bake chicken anywhere between 350 - 400 degrees. What you need to understand is the higher the temperature, the faster it will cook but the more likely the chicken is to dry out. Baking at a lower temperature allows the interior of the chicken to come to temp before the exterior dries out.

    So why does this recipe call for 375 degrees? It is a good balance between a lower temperature, yet hot enough to brown the cheese.

    Hot pan with baked chicken covered by portobello mushrooms and melted swiss cheese


    Speaking of the cheese, there are also a couple ways this Portobello Swiss Chicken Bake can be baked. You can cover the pan in
    foil, or leave the top exposed. If you've wondered why you bake in foil it is to prevent the cheese from burning to a crisp during a long baking session. Leaving it uncovered allows it to brown. Some recipes call for covering the pan in foil for a portion of the baking, then uncovering for the last leg of the journey.

    My Portobello Swiss Chicken Bake recipe is baked uncovered the whole time. This allows the mushrooms to roast better, as they will be exposed during cooking, and more moisture can escape. The cheese is then added at the optimal time to allow for melted and browned perfection!

    Your chicken bake is done when a Digital Meat Thermometer reads 165 when inserted into the thickest part of the meat. Do yourself a favor and buy one, if you don't have one. It is the best way to ensure food safety because chicken cooking times can vary considerably depending on the thickness of the breast.

    The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com at no additional cost to you.

    Close look at Portobello Swiss Chicken Bake being served

    Portobello Swiss Chicken Bake

    This Portobello Swiss Chicken Bake is an effortless family meal that will leave you coming back for more. Simply add 4 ingredients to the pan, toss in the oven and gather the family around the dinner table!
    5 from 3 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: American
    Prep Time: 2 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 2 minutes
    Servings: 5
    Calories: 300kcal
    Author: Fox Valley Foodie

    Ingredients

    • 5 chicken breasts (or enough to fit a 9x13 lasagna pan)
    • 10.5 oz can cream of chicken soup
    • 8 oz baby portobello mushrooms, sliced
    • 5 oz shredded Swiss cheese (about 1 ⅓ cups)

    Instructions

    • Preheat oven to 375 degrees.
    • Lay chicken in the bottom of a 9x13" lasagna pan and evenly spoon over cream of chicken soup.
    • Sprinkle sliced portobello mushrooms evenly across the pan.
    • Bake in the oven for 40 minutes, then top with cheese and bake 20 more minutes, or until internal temperature reaches 165 degrees.
    • Let cool for 5 minutes and serve.

    Notes

    IF YOU LIKED THIS RECIPE you will love my Easy Crock Pot Chicken and Dumplings!

    Nutritional Information

    Calories: 300kcal
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    Reader Interactions

    Comments

    1. Tricia W

      September 25, 2022 at 5:08 pm

      5 stars
      Just made this tonight and it was delicious! I bought baby portabellas and searched out a recipe to use them. I used skinless boneless thighs and this was really good! The Swiss cheese pairs well with it. I used two cans of soup so we could have more “gravy” for the rice. Yum!

      Reply
    2. Jessi

      May 04, 2019 at 2:55 pm

      Would cream of mushroom work too?

      Reply
      • Fox Valley Foodie

        May 06, 2019 at 8:34 am

        Certainly!

        Reply
    3. Jill

      November 07, 2018 at 9:34 am

      Do I bake this covered? I am afraid it will dry out.

      Reply
      • Fox Valley Foodie

        November 08, 2018 at 8:26 am

        The recipe is baked uncovered the whole time. This allows the mushrooms to roast better, as they will be exposed during cooking, and more moisture can escape.

        Reply
    4. Kimmy

      February 10, 2018 at 5:38 pm

      5 stars
      We loved This! Going to make this again ! I fried a few pieces of bacon then browned the chicken real quick. Poured the 2 cans of soup in skillet to get the yummy bits then poured it over chicken. Then did just as recipe states. Then when i put cheese on added crumbled bacon. Outstanding !

      Reply
    5. Natalie Brocieus

      November 26, 2017 at 12:49 pm

      Can I use chicken thighs for this recipe? It is what I have on hand.

      Reply
      • Fox Valley Foodie

        November 27, 2017 at 8:00 am

        You certainly could if you wish, but I would remove the bones and skin prior to cooking.

        Reply
    6. Emily

      March 12, 2017 at 12:25 pm

      5 stars
      My family LOVED this! Thanks for the recipe, it was so simple!

      Reply
      • Fox Valley Foodie

        March 12, 2017 at 12:26 pm

        Great to hear! Thanks for the feedback!

        Reply
    7. Christy

      March 09, 2017 at 12:56 pm

      If I want to put stuffing on the bottom of pan do I follow box instructions ( cook first) and speak on bottom or put dry mix on bottom with water and let chicken juice and soup moisten it?

      Reply
      • Fox Valley Foodie

        March 09, 2017 at 1:35 pm

        I used two boxes of stuffing and put the dry mix on the bottom, then poured melted butter and water over it before adding the chicken and remaining ingredients. I recommend using less water than the stuffing recipe calls for since the mushrooms, sauce, and chicken will release liquid. For the two boxes of stuffing it called for a total of 3 cups of water, but I would only use 2 cups.

        Reply

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