Dump-and-Bake Chicken Mushroom Casserole
User Reviews
4.9
Dump-and-Bake Chicken Mushroom Casserole
Description
The Dump-and-Bake Chicken Mushroom Casserole recipe uses canned cream of mushroom soup as a base combined with milk, chicken broth, dried thyme, and seasonings to create a flavorful, moist sauce. Fresh sliced mushrooms and diced raw chicken breast are mixed in with uncooked penne pasta. This mixture is transferred to a baking dish, tightly covered with foil, and baked at a high temperature until the pasta is nearly tender and chicken cooked through.
After baking covered, the casserole is stirred, then sour cream is incorporated for creaminess, and shredded mozzarella cheese is sprinkled on top. Baking uncovered melts and slightly browns the cheese, adding texture and flavor. The finished casserole is creamy and comforting, with well-cooked pasta, tender chicken pieces, and fresh mushrooms.
The recipe notes highlight that pre-sliced mushrooms can streamline preparation. Bringing sour cream to room temperature before adding it ensures smooth blending into the dish. Cooking times may vary based on the casserole dish material, and doneness can be checked by tasting baked pasta for tenderness. Letting the dish stand before serving allows flavors to meld.
Ingredients
- 1 (10.5 ounce) condensed cream of mushroom soup I used Campbell’s Healthy Request, from can
- ½ cup milk
- ½ cup chicken broth low-sodium, or water
- ½ teaspoon thyme dried
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper ground
- 1 cup mushrooms fresh, sliced
- ½ lb. chicken breast diced into bite-sized pieces, raw, boneless, skinless
- 1 ½ cups penne pasta about 5 ounces dry, dry uncooked
- ¼ cup sour cream at room temperature
- ½ cup mozzarella cheese grated
- Parmesan Cheese grated Parmesan cheese; chopped fresh parsley; optional garnish
- parsley grated Parmesan cheese; chopped fresh parsley; optional garnish
Instructions
- Preheat oven to 425°F. Grease an 8-inch square baking dish or spray with nonstick cooking spray; set aside. In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder, and pepper.
- Stir in mushrooms, raw chicken, and uncooked pasta.
- Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
- Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
- Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
- Let the dish stand for about 5 minutes before serving.
Notes
- Using pre-sliced fresh mushrooms saves time and removes the need for cleaning and cutting.
- Ensure sour cream is at room temperature before mixing to prevent curdling and ensure smooth sauce consistency.
- Cooking times vary depending on the type of baking dish; glass or ceramic may require longer than metal.
- Test for doneness by tasting pasta; it should be tender with most liquid absorbed.
- Allow the casserole to stand about 5 minutes after baking before serving to let flavors settle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1/4 of the casserole | |
| Calories | 350kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 724mg | 30% |
| Potassium | 929mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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