Chicken And Mushroom Casserole Recipes

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EASY CHICKEN AND MUSHROOM CASSEROLE



Easy Chicken and Mushroom Casserole image

Make and share this Easy Chicken and Mushroom Casserole recipe from Food.com.

Provided by Terese

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, crushed
500 g chicken tenderloins
3/4 cup white wine, optional
400 g mushrooms, sliced
1 can cream of mushroom soup
1/4 cup light sour cream
2 tablespoons chopped parsley

Steps:

  • Heat oil in a large heavy based saucepan.
  • Add onion and celery and cook until soft.
  • Add garlic and cook a further minute.
  • Add chicken and cook until browned.
  • Add wine, if using, and mushrooms.
  • Cook a further couple of minutes.
  • Add soup and sour cream and season with pepper (check for salt, often the soup contains a fair amount).
  • Cook until warmed through.
  • Stir through parsley and serve with rice, risoni or pasta.

Nutrition Facts : Calories 307.5, Fat 11.5, SaturatedFat 3, Cholesterol 68.8, Sodium 592.7, Carbohydrate 13.3, Fiber 1.3, Sugar 4.1, Protein 29.9

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE



Delicious Chicken and Mushroom Casserole image

Here's a festive dish to take to a potluck party. Recipe can be doubled.

Provided by JAYDA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h9m

Yield 8

Number Of Ingredients 13

3 tablespoons vegetable oil
1 ½ pounds boneless chicken breast, cut into strips
8 ounces cremini mushrooms, sliced
5 ounces oyster mushrooms, stemmed and sliced
4 ounces shiitake mushrooms, stemmed and sliced
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
½ cup white wine
2 cups chicken stock
½ teaspoon ground sage
salt and ground black pepper to taste
¼ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
  • Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
  • Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.4 g, Cholesterol 59.9 mg, Fat 10.2 g, Fiber 0.9 g, Protein 20.1 g, SaturatedFat 3.1 g, Sodium 313.2 mg, Sugar 1.2 g

CREAMY CHICKEN AND MUSHROOM CASSEROLE



Creamy Chicken and Mushroom Casserole image

This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.

Provided by tidewrinkle

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (13.25 ounce) package whole grain rotini pasta
2 tablespoons olive oil
2 ribs celery, diced
1 small onion, diced
½ red bell pepper, diced
1 (10 ounce) package sliced fresh mushrooms
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups cubed, cooked chicken
1 cup frozen peas
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
  • Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
  • Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
  • Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 g

CHICKEN, MUSHROOMS AND RICE



Chicken, Mushrooms and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

Unsalted butter, for the casserole dish
1 tablespoon olive oil
1/2 cup finely chopped onions
2 cups sliced mushrooms
4 bone-in, skin-on chicken breasts or thighs (or a combination)
Kosher salt and freshly ground black pepper
1 1/2 cups rice
1 cup white wine
One 10.5-ounce can cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
  • Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
  • Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
  • Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

BAKED MUSHROOM CHICKEN



Baked Mushroom Chicken image

This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Steps:

  • Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.

CHICKEN, LEEK, AND MUSHROOM CASSEROLE



Chicken, Leek, and Mushroom Casserole image

A hearty multigrain bread works bestin this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

1 1/3 pounds boneless, skinless chicken breast halves (about 2 large)
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 celery stalk, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved if large
3 tablespoons all-purpose flour
3 tablespoons dry sherry
2 1/4 cups homemade or store-bought low-sodium chicken stock
3/4 cup whole milk
1 dried bay leaf
8 slices dense multigrain bread, crusts removed, slices cut into triangles
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup finely grated Parmesan cheese (1 ounce)

Steps:

  • Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
  • Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
  • Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.

CHICKEN AND MUSHROOM CASSEROLE



Chicken and mushroom casserole image

A delicious casserole with chicken, bacon and mushrooms in a creamy sauce

Provided by orangutan661

Time 1h55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
  • Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
  • Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
  • Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE



Easy Chicken-Mushroom and Rice Casserole image

This is so easy to put together just mix all ingredients then bake, it's a great recipe to use leftover chicken or even turkey, you can either top the casserole with crushed cornflakes or sprinkle shredded cheese on the last 5 minutes of baking. Prep time does not include cooking the rice of chicken.

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups cooked rice
2 1/2 cups cooked chicken
2 (10 ounce) cans cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups canned mushrooms, drained
2 small celery ribs, finely chopped
3/4 cup mayonnaise
1/4 cup grated parmesan cheese (or to taste)
1 small onion, finely chopped
1 tablespoon lemon juice
salt and pepper
1 pinch cayenne (optional or to taste)
1/3 cup grated parmesan cheese (or to taste)
shredded cheddar cheese (or use crushed cornflakes)

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
  • Transfer to the prepared baking dish.
  • Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
  • Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE



Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

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Top Asked Questions

How to cook chicken and mushroom casserole with sauce?
Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste. 4. Combine and Bake: Pour sauce over the chicken casserole. Cover with foil and bake chicken and mushroom casserole at 350˚F for 45 minutes. Garnish with parsley if desired.
What is the best way to cook a chicken casserole?
Heat oil in a large heavy based saucepan. Add onion and celery and cook until soft. Add garlic and cook a further minute. Add chicken and cook until browned. Add wine, if using, and mushrooms.
How to cook chicken parmesan with mushrooms?
Add chicken and toss to lightly coat in flour. Heat oil in large ovenproof pan over a medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside. Add onion, garlic, carrots and celery to pan. Cook, stirring often, over medium heat for 4-5 minutes until onion softens. Stir in mushrooms.
How to cook chicken and mushrooms in a crock pot?
Whisk in 3 Tbsp flour until lightly golden (1-2 min). Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season generously with salt and pepper to taste. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes.

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