1 (16 ounce) package sliced fresh mushrooms (approximately 4-5 cups) I also cut the butter in half because I was concerned it would be much too much. Thanks for the recipe! I cut the chicken into 1" cubes and placed them in a 9" x 13" Pyrex dish. Glad you liked it, Rose! I would stir the cooked chicken into the dish at the end (when you add the sour cream) so that it has time to warm up in the oven, but it doesn't get overdone during the full cooking time. I made this today and it is amazing! This post was originally published in January, 2016. Added a lot of garlic powder and garlic salt, Parmesan cheese and some grated mozzarella. *2 cans cream of chicken, 1 cream of mushroom, no cream of celery There was an error submitting your subscription. The cheese and butter created the most delicious crust! For a healthy and easy dinner recipe with just 5 minutes of prep, you can't beat a Dump-and-Bake Chicken and Mushroom Casserole! Transfer mixture to prepared baking dish. After cooking for 45 years, I'm looking for easy -- but delicious! No processed taste at all. I combined the 2 cups of Uncle Ben's rice (not instant) with 2 cans cream of chicken, 1 can cream of mushroom, and a 14 oz can of chicken broth. Preheat oven to 425 degrees F. Spray an 8-inch square baking dish with cooking spray and set aside. Yay! Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted. Poured this over the chicken cubes; dotted the top with slices of margarine (one stick), and about 3/4 C. Panko crumbs. I used instant brown rice instead of white. I love how easy it is to make, too. That said, if you'd like to add a side item to your table, try serving the baked chicken and mushroom casserole with: Again, the goal is EASY weeknight dinners, and this is a winner that you'll want to hold onto! Stir in sour cream, and sprinkle mozzarella cheese over top. I have to agree. Sounds like the perfect winter meal! You don't even have to boil the pasta or pre-cook the chicken! I combined the 2 cups of Uncle Ben's rice (not instant) with 2 cans cream of chicken, 1 can cream of mushroom, and a 14 oz can of chicken broth. Crushed fried onion rings (to get rid of them) instead of onion soup. Info. It takes a 3 quart or 9 x 13 in casserole dish which isn't stated in the recipe. I made it last night for the second time and made the following changes to liven it up: She made it with a few changes though which is how I prepare it as well. Laundry? That's wonderful! No spam guaranteed. I was surprised by how yummy it was. Exactly, Lisa! Add flour and stir to cook for about 1 minute. My family really liked this and I will definitely be making this again and again. It's fast, easy and it does not have a processed taste which I expected. 70 minutes was the perfect cook time for me Mom, my brother, and I loved this! Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Yes, I think the chopped vegetables would be perfect if you saute them beforehand. Added a cup of sharp cheddar based on other suggestions.1/8 tsp cayenne and 1/4 tsp poultry . I was surprised by how yummy it was. I made a lot of adjustments to get this to be a tasty dinner--used rotisserie chicken, chicken broth instead of water, added poultry seasoning, shredded cheddar cheese, sautéed onions, mushrooms, peas and carrots, and subbed brown rice instead of white. Thaw in the refrigerator overnight before proceeding with baking instructions. Hi Blair! 2 cups cooked, diced chicken 1 cup milk Do you think it would taste good. I layer the rice on the bottom, then the chicken and then I melt the half stick of butter and mix it in with the rest of the ingredients and pour all of that on top. Remove cover and cook for an additional 5-10 minutes, or until bubbly and heated through. Sprinkled parmesean on the top instead of butter and put it in uncovered for 5 minutes. Thanks so much for letting me know! Top with mozzarella and sprinkle with Parmesan. I loved this recipe. Directions . Remove from heat, stir in cooked pasta, mushrooms, and chicken. You can also subscribe without commenting. It's like a dump-and-bake miracle! Stir in the soup, milk, 1/4 cup cheese and the thyme. Don't think that your kids like mushrooms? Hi Blair. Used elbow mac since I didn’t have penne but it was perfect. My family really enjoys Cook pasta until just al dente, according to package instructions. No problem, Jen! I made this as is and it was great. I have a package of chicken I need to use and everything I need to make this recipe. Sounds yummy! Stir the chicken … Do you still have the previous one before it was updated? Thanks! Edit: Forgot to mention I used regular long-grain white rice, not instant, if that matters. I followed the recipe but customized it a little by adding 1/4 tsp each of basil, rosemary, and thyme and 1 tsp of garlic powder and 3 tsp chicken bouillon, since I had no broth. Thanks for a delicious meal! 2/3 cup flour Thanks! You can easily pick around the mushrooms and leave them all for your hubby (that's how my second son does it)! Just give them enough time to heat through. Blair, could I substitute egg noodles for the pasta? Hi, Marge! Thank you so much for a keeper! Just check the pasta, see if it's tender, and if not, pop it back in the oven for a few more minutes. Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. My husband doesn't really like them, which is fine because then I get to eat them ALL! I loved it, I doubled the recipe using chicken thighs, macaroni and cheddar cheese (because that’s what I had available. I'm so glad that you enjoyed it! The penne that I used has a suggested cooking time on the box of 11-12 minutes. It was done in an hour and only prep time really was cutting up the chicken breast. So smart to get the kids involved, and I'm thrilled that you enjoyed it! Added 1/2 tsp poultry seasoning, 1/4 tsp of garlic powder, bag of frozen chopped broccoli, and a cup or so of shredded sharp cheddar half in mix half on top. Add mushrooms and cook until tender, approximately 7-8 minutes. Home » What We're Eating » Dump-and-Bake Chicken and Mushroom Casserole, Lasted edited October 23, 2020. I have to admit, I'm not too fond of mushrooms. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. Very easy and quick to put together while you go do something else. Hi, Rhonda! Cream of chicken soup instead of mushroom. I honestly don't know, since I haven't tested it that way. I also have a refrigerator package of chopped onion,celery carrot mix ( meripox) that needs to be used. Now big question is can I freeze the 1 dish? It would be great for a weeknight meal, when I don't feel like slaving for dinner! ¼ cup grated Parmesan cheese. I loved this recipe. Bake: 25 mins, 12 ounces uncooked small pasta (I use mini penne) This is my go-to recipe when I bring someone a meal and people always say they love it. Have a great weekend! I know a lot of readers have had good luck using their own version of homemade condensed soup, which allows them to control the amount of salt added. Definitely a keeper! I really preferred the older one, that wasn't a dump and bake. I will make it again and again. Congrats! With starch, veggies, and protein, this creamy chicken and mushroom recipe is really an entire meal in one dish! Enjoy! So pleased with it. I've pinned this as it looks too good to miss out on! I've already made it twice to rave reviews from hubby. This one dish meal pleases even the pickiest palates! This is a good recipe as is and a great base to make your own adjustments to. Hi Blair! Place the chicken, water, salt, garlic and thyme in a large kettle or Dutch oven. Thanks, Lynn! It cane out looking and tasting like a delicious Mediterranean pasta dish. This site uses Akismet to reduce spam.