Quick Chicken and Mushroom Casserole Recipe
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.
Equipment
- Large baking dish (9x13 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 9x13 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.