This Quick Chicken and Mushroom Casserole is a creamy, hearty, and flavorful dish that’s perfect for a busy weeknight dinner. Made with tender chicken, earthy mushrooms, and a creamy sauce, it’s the ultimate comfort food. It’s easy to prepare, bakes to golden perfection, and is a family-friendly meal that everyone will enjoy.
| Servings | Total |
| 6 | 45mins |
History of Chicken and Mushroom Casserole
Chicken and mushroom casseroles have been a classic in American and European home cooking for decades. Mushrooms have long been used to add rich, earthy flavors to soups, stews, and casseroles. Combining chicken with mushrooms and a creamy sauce became a popular comfort food, especially in the mid-20th century, when canned soups became household staples. Today, it’s a versatile meal enjoyed in kitchens around the world.
Why Chicken and Mushroom Casserole?
- Rich and Flavorful: Earthy mushrooms and tender chicken coated in a creamy sauce.
- Simple to Make: Quick to prepare and only requires one dish.
- Comforting and Satisfying: A hearty, warm dinner perfect for cozy nights.
- Customizable: Add rice, pasta, or vegetables to make it your own.
What is Chicken and Mushroom Casserole Made of?
This casserole typically includes:
- Cooked, shredded or cubed chicken (rotisserie chicken works great)
- Fresh or canned mushrooms
- Cream of mushroom soup (store-bought or homemade)
- Sour cream, milk, or cream for the sauce
- Shredded cheese (like mozzarella, Parmesan, or cheddar)
- Optional add-ins like rice, pasta, or vegetables (peas, spinach, or broccoli)
What to Have with Chicken and Mushroom Casserole
Serve this dish with:
- White rice, brown rice, or quinoa
- Pasta, like egg noodles or fettuccine
- A fresh green salad with vinaigrette dressing
- Steamed or roasted vegetables like broccoli, green beans, or carrots
Is Chicken and Mushroom Casserole Healthy?
Chicken and mushroom casserole can be made healthier by using low-fat cream of mushroom soup, reduced-fat sour cream, and less cheese. To increase the nutrition, you can add vegetables like spinach, peas, or zucchini. Swapping white rice for quinoa or whole-grain pasta also adds fiber and nutrients.
Kitchen Equipment
- Large baking dish (9×13 recommended)
- Large skillet (if sautéing fresh mushrooms)
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula for mixing
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups fresh mushrooms (sliced) or 1 can (14 oz) of mushrooms (drained)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup milk (or chicken broth)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Optional add-ins: 1 cup cooked rice, 1/2 cup frozen peas, or 1/2 cup spinach
Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Sauce: In a large mixing bowl, combine cream of mushroom soup, sour cream (or Greek yogurt), milk (or chicken broth), garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Sauté Mushrooms (Optional): If using fresh mushrooms, sauté them in a skillet with a little oil or butter for 3-5 minutes until tender. This step adds more flavor but is optional.
- Mix Casserole: Add shredded chicken, mushrooms, and half of the mozzarella cheese to the sauce. If adding rice, pasta, or vegetables, fold them in at this stage. Mix everything together until well coated.
- Assemble Casserole: Pour the mixture into a greased 9×13 baking dish. Spread it out evenly.
- Add Toppings: Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake: Bake uncovered for 25-30 minutes or until the top is golden and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Tips
- Use rotisserie chicken to save time.
- Sauté fresh mushrooms before adding them to the casserole for extra flavor.
- Add a crunchy topping like breadcrumbs or crushed crackers for added texture.
- Make it a one-dish meal by adding cooked rice, pasta, or vegetables like spinach, peas, or broccoli.
Conclusion
This Quick Chicken and Mushroom Casserole is a creamy, comforting dinner that’s perfect for any night of the week. With tender chicken, hearty mushrooms, and a rich, cheesy sauce, it’s a dish that’s sure to be a family favorite. Serve it with rice, pasta, or veggies for a complete meal that’s easy to make and packed with flavor.
MORE RECIPES
Quick Chicken and Mushroom Casserole Recipe
Equipment
- Large baking dish (9×13 recommended)
- Large skillet (if sautéing fresh mushrooms)
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula for mixing
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups fresh mushrooms (sliced) or 1 can (14 oz) of mushrooms (drained)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup milk (or chicken broth)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Optional add-ins: 1 cup cooked rice, 1/2 cup frozen peas, or 1/2 cup spinach
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cream of mushroom soup, sour cream (or Greek yogurt), milk (or chicken broth), garlic powder, onion powder, salt, and pepper. Stir until smooth.
- If using fresh mushrooms, sauté them in a skillet with a little oil or butter for 3-5 minutes until tender. This step adds more flavor but is optional.
- Add shredded chicken, mushrooms, and half of the mozzarella cheese to the sauce. If adding rice, pasta, or vegetables, fold them in at this stage. Mix everything together until well coated.
- Pour the mixture into a greased 9×13 baking dish. Spread it out evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake uncovered for 25-30 minutes or until the top is golden and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.