Golden Parmesan Mushroom Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality condensed cream of mushroom soup. If you prefer a lighter sauce, you can substitute half the soup with chicken broth, but the sauce will be thinner.

To add a subtle garlic note, stir in a teaspoon of garlic powder along with the soup. For a touch of freshness, garnish with chopped parsley or chives just before serving, though this is optional.

To make this dish even more convenient, you can assemble everything in the slow cooker insert the night before and refrigerate it overnight. In the morning, simply place the insert in the slow cooker and start cooking.

This is a great make-ahead option for busy days. If you do this, add about 30 minutes to the cooking time since the ingredients will be cold.

Variations

• Add Bacon: Cook 4 slices of bacon until crisp, crumble, and stir into the sauce just before serving. The smoky saltiness pairs beautifully with the creamy mushroom sauce.
• Use Chicken Thighs: Swap the tenderloins for boneless, skinless chicken thighs. They are more forgiving and stay juicy even if cooked a little longer. Increase cooking time to 5-6 hours on LOW.
• Make It Gluten-Free: Use a gluten-free condensed cream of mushroom soup and serve over gluten-free noodles or rice. Ensure the Parmesan is gluten-free, and check all labels.
• Add Spinach: Stir in a few handfuls of fresh baby spinach during the last 15 minutes of cooking. The spinach will wilt into the sauce, adding color and nutrients.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or milk.

Freezer

Freeze the chicken and sauce (without noodles) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a little broth if needed to thin the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and sauce will keep well, and the flavors will continue to meld.

When reheating, add a splash of chicken broth or milk to loosen the sauce, as it will thicken as it sits. Reheat gently in the microwave or on the stovetop until heated through.

This dish is perfect for meal prep. Cook the chicken and sauce as directed, then let it cool completely before transferring to containers. The buttered noodles can also be cooked ahead and stored separately.

When ready to serve, reheat the chicken mixture and noodles separately, then combine. The sauce may need a little broth to restore its creamy consistency after refrigeration.

Serving ideas

Serve the chicken and mushroom mixture over a generous portion of buttered egg noodles, allowing the creamy sauce to coat each strand. For a lighter option, you can serve it over rice, mashed potatoes, or even crusty bread to soak up the sauce. A simple green salad with a tangy vinaigrette would balance the richness nicely.

This dish is substantial enough to be a main course on its own, but it also pairs well with roasted vegetables or steamed broccoli. For a family-style meal, place the slow cooker in the center of the table and let everyone serve themselves. Garnish with extra Parmesan and cracked black pepper for a finishing touch.

Frequently asked questions

Recipe card

Golden Parmesan Mushroom Chicken Tenders

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 8 oz cremini mushrooms, sliced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano
• 12 oz wide egg noodles, cooked and buttered
• 2 tbsp butter, for the noodles

Instructions

1. Place the chicken breast tenderloins in an even layer in the bottom of a 6-quart slow cooker. Scatter the sliced cremini mushrooms over the chicken. Pour the condensed cream of mushroom soup over the top, spreading it gently to cover the chicken and mushrooms as much as possible.
2. Place the softened cream cheese in a few dollops over the soup. Sprinkle the grated Parmigiano-Reggiano evenly over the top. Do not stir; leave the ingredients layered as they are.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. After the chicken is cooked, gently stir the sauce to combine the melted cream cheese and Parmesan into the soup and cooking juices. The sauce should be smooth and creamy. If it seems too thick, stir in a splash of chicken broth or milk (not shown) to reach the desired consistency.
5. While the chicken finishes, cook the wide egg noodles in a large pot of salted boiling water according to package directions. Drain well and toss with the butter until the noodles are coated. Keep warm.
6. Spoon the chicken and mushroom mixture over the buttered noodles. Serve hot, with extra grated Parmesan on the side if desired.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

42 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.