Dump And Bake Chicken Mushroom Casserole Recipes

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DUMP-AND-BAKE CHICKEN MUSHROOM CASSEROLE



Dump-and-Bake Chicken Mushroom Casserole image

You don't even have to boil the pasta or pre-cook the chicken! For a quick and easy dinner recipe with just 5 minutes of prep, you can't beat a Dump-and-Bake Chicken Mushroom Casserole!

Provided by Blair Lonergan

Categories     Dinner

Time 50m

Number Of Ingredients 13

1 (10.5 ounce) can condensed cream of mushroom soup, not diluted ((I used Campbell's Healthy Request))
½ cup milk
½ cup low-sodium chicken broth or water
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup sliced fresh mushrooms
½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces
1 ½ cups dry uncooked penne pasta ((about 5 ounces dry))
¼ cup sour cream, at room temperature
½ cup grated mozzarella cheese
Optional garnish: grated Parmesan cheese and chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 350 kcal, Carbohydrate 41 g, Protein 24 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 724 mg, Fiber 2 g, Sugar 4 g

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