For a healthy and easy dinner with just 5 minutes of prep, you can’t beat a dump-and-bake chicken mushroom casserole. You don’t even have to boil the pasta or pre-cook the chicken!
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If you love the ease of dump-and-bake dinners, be sure to try this dump-and-bake chicken tzatziki with rice, a pan of chicken and wild rice pilaf, this flavorful chicken pesto Alfredo pasta, chicken pot pie with biscuits, and our favorite cheesy chicken orzo casserole with broccoli, too!
Made this tonight for dinner and I just had to go back and sneak a couple bites – it was SO GOOD AND so EASY!! When my husband and daughter came in the door they immediately asked “What’s for dinner? It smells SO GOOD!” It was a huge hit and will definitely be going into our dinner rotation. Not only that, but what a great Meal Train casserole! This is a keeper – thanks for sharing!
– Kylie
A Few Notes Before You Get Started
- Pick up a container of pre-sliced fresh mushrooms for even quicker prep — no cleaning or cutting required! White button mushrooms, baby bella mushrooms, and cremini mushrooms will all work.
- Make sure that the sour cream is at room temperature (not too cold) when you stir it into the dish. This will ensure that the sour cream blends smoothly into the sauce and doesn’t “break” or separate when it hits the hot casserole.
- Total cooking time will vary depending on the type of pan that you use and on your individual oven. A glass or ceramic casserole dish will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and most of the liquid should be absorbed.
Directions
This dump-and-bake chicken casserole with cream of mushroom soup makes weeknight dinners quick and easy! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Whisk together the creamy sauce.
- Add the uncooked penne pasta, the uncooked chicken, and the sliced mushrooms. This looks like a lot of liquid, but the pasta will absorb most of the sauce while the casserole bakes.
- Transfer the mixture to a greased casserole dish.
- Bake the casserole, covered, until the pasta is almost tender. Be careful not to overbake the casserole or the noodles will become mushy.
- Remove the foil and give everything a good stir in the dish.
- Add the sour cream, and sprinkle the mozzarella on top.
- Return the dish to the oven and bake, uncovered, for 5 more minutes, until the pasta is tender, the chicken is cooked through, and the cheese is melted.
- Let the dish stand for about 5 minutes before serving.
- Garnish the creamy chicken casserole with grated Parmesan cheese and fresh herbs (such as parsley or fresh thyme) for an added layer of flavor.
Serving Suggestions
Pair your chicken mushroom casserole with simple, fresh sides like a green salad dressed in red wine vinegar dressing, sauteed spinach, Southern-style green beans, roasted broccoli, or roasted yellow squash. You might also like a basket of Jiffy cornbread with creamed corn, garlic bread, or 3-ingredient buttermilk biscuits.
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the fridge overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
- How to Store: This casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing the casserole, since the creamy sauce can “break” or separate when thawed.
- How to Reheat: Cover the dish with foil and warm in a 350°F oven just until heated through, about 20 minutes. You can also reheat individual servings in the microwave for about 1 minute.
Hi Blair! After cooking for 45 years, I’m looking for easy — but delicious! I LOVE dump recipes, and this one sure fits the bill. I was a little nervous about using uncooked pasta, but it works!! I’ve already made it twice to rave reviews from hubby. Thanks for a delicious meal!
– Michelle
More Dump-and-Bake Chicken Casserole Recipes to Try
Dump-and-Bake Chicken Vegetable Casserole
45 minutes mins
Dump-and-Bake Chicken Broccoli Rice Casserole
1 hour hr 10 minutes mins
Dump-and-Bake Chicken Alfredo Casserole
45 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Chicken Mushroom Casserole
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup (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
Instructions
- 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.
Notes
- Pick up a container of pre-sliced fresh mushrooms for even quicker prep — no cleaning or cutting required! White button mushrooms, baby bella mushrooms, and cremini mushrooms will all work.
- Make sure that the sour cream is at room temperature (not too cold) when you stir it into the dish. This will ensure that the sour cream blends smoothly into the sauce and doesn’t “break” or separate when it hits the hot casserole.
- Total cooking time will vary depending on the type of pan that you use and on your individual oven. A glass or ceramic casserole dish will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and most of the liquid should be absorbed.
Nutrition
Chicken Mushroom Casserole Recipe Variations
- I use raw, boneless, skinless chicken breast that’s cut into bite-size pieces. You can substitute with boneless skinless chicken thighs if you prefer the dark meat.
- Have leftover cooked chicken on hand? You can use cooked chicken in lieu of raw chicken. Stir the cooked chicken into the casserole at the same time as you add the sour cream.
- I use Campbell’s Healthy Request cream of mushroom soup, but you can substitute with an organic condensed soup or with another flavor of condensed soup (such as Cream of Celery soup or Cream of Chicken Soup).
- If you’d like to add onions to the casserole, I recommend sauteing them in a large skillet with butter before adding them to the casserole. This way you’ll know that they’re soft in the finished dish, rather than biting into a crunchy onion.
- Season the sauce with additional herbs and spices that you enjoy. Good options include onion powder, rosemary, basil, parsley, oregano, and chives.
- If using a different shape of pasta, look for a variety that has a similar suggested cooking time on the box (about 11-12 minutes) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
- Add a splash of dry sherry or dry white wine to the sauce for even more flavor.
- For a similar dish with slightly different ingredients, try this dump-and-bake chicken pot pie pasta.
This post was originally published in January, 2016. It was updated in September, 2024.
Absolutely delicious! It was so easy to make. Will be making this again!
Wonderful! Thanks, Jen. 🙂
This was so good. I did add some chicken bouillon granules for some added flavor. I used canned mushrooms as that was all I had, I added a little of the juice from the can to compensate for the juice the fresh mushrooms would produce. I also added the sour cream directly to the soup mixture. I’ve done this with other recipes and have not had an issue with curdling. This is a definite keeper for those days I don’t know what to make for dinner or don’t feel like cooking. Thanks!
Thank you for the feedback, Larine! We’re so glad you enjoy the recipe.
I made this once and was hooked. I have made it with substitutions with what was on hand. I have sent it to everyone. I love it!
What a complement! Thank you, Carol. We’re so glad you enjoy the recipe.