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You don’t even have to boil the pasta or pre-cook the chicken! For a healthy and easy dinner recipe with just 5 minutes of prep, you can’t beat a dump-and-bake chicken mushroom casserole! This one dish meal pleases even the pickiest palates, and it’s delicious served alongside a Caesar salad, biscuits, cornbread, or bacon-wrapped asparagus.

Overhead shot of a bowl of chicken mushroom casserole with a side salad and cornbread on a wooden table
Table of Contents
  1. Cream of Mushroom Chicken Casserole
  2. Ingredients
  3. How to Make Chicken Casserole with Cream of Mushroom Soup
  4. What to Serve with Chicken Mushroom Casserole
  5. Make Ahead
  6. Storage
  7. Chicken Casserole Recipe Variations
  8. Tips for the Best Chicken Mushroom Casserole Recipe
  9. Dump-and-Bake Chicken Mushroom Casserole Recipe

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, and our favorite cheesy chicken orzo casserole with broccoli, too!

Cream of Mushroom Chicken Casserole

Don’t think that your kids like mushrooms? Well, think again! Your little ones will adore the mild, creamy taste of this sauce, which coats the tender chicken, sliced mushrooms, and pasta in this easy weeknight dinner. Best of all, the dump-and-bake chicken mushroom casserole is ready for the oven in about 5 minutes, since you don’t have to pre-cook the chicken, you don’t have to saute the mushrooms in a skillet, and you don’t have to boil the noodles!

With only a few basic pantry staples and minimal hands-on prep, you can serve your family a wholesome and creamy pasta bake. It makes mealtime simple, so that you can focus on other more important things. Homework? Laundry? Baths? The list goes on, but at least you don’t have to worry about what’s for dinner!

Adding mushrooms to a large bowl

Ingredients

This is just a quick overview of the ingredients that you’ll need for a chicken mushroom casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Condensed cream of mushroom soup: I typically use the Campbell’s Healthy Request variety, but any similar option will work well.
  • Milk: a little bit of liquid to thin the soup and make the creamy sauce.
  • Low-sodium chicken broth or water: to thin the sauce and to provide some extra cooking liquid for the pasta to absorb as it softens.
  • Dried thyme, kosher salt, garlic powder, and ground black pepper: simple seasonings that give the dish a little bit of extra flavor.
  • Mushrooms: 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.
  • Chicken: cut up raw, boneless, skinless chicken breast into bite-size pieces. The meat will cook in the oven along with the pasta. You can substitute with boneless skinless chicken thighs if you prefer the dark meat.
  • Penne pasta: just toss the dry pasta right into the dish — it will cook inside the dish in the oven!
  • Sour cream: for a richer, creamier sauce. Make sure that your sour cream is at room temperature.
  • Mozzarella cheese: grated mozzarella is a nice finishing touch on top of the casserole. You can use just about any other cheese that you like, too. For instance, try grated cheddar cheese, Monterey Jack, Colby, or Pepper Jack.
  • Grated Parmesan cheese and chopped fresh parsley: optional garnishes for the finished dish!
Process shot showing how to make chicken mushroom casserole

How to Make Chicken Casserole with Cream of Mushroom Soup

This dump-and-bake chicken mushroom casserole makes weeknight dinners quick and easy!

  1. Whisk together the chicken broth, condensed soup, milk, thyme, salt, garlic powder, and pepper to make the creamy sauce.
  2. 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.
  3. Transfer the mixture to a greased 8-inch square baking dish; cover tightly with aluminum foil.
  4. Bake the casserole, covered, in a 425°F oven for 35-40 minutes, until the pasta is almost tender.
  5. Remove the foil and give everything a good stir in the dish.
  6. Stir in the sour cream, and sprinkle the mozzarella on top.
  7. 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.
  8. Let the dish stand for about 5 minutes before serving.
  9. Garnish with grated Parmesan cheese and chopped fresh parsley, then enjoy!
Close overhead shot of a white baking dish full of dump and bake chicken mushroom casserole on a wooden table

What to Serve with Chicken Mushroom Casserole

With pasta, veggies, and protein, this creamy chicken and mushroom recipe is really an entire meal in one dish! That said, if you’d like to add a side item to your table, try serving the baked chicken and mushroom casserole with:

Overhead shot of chicken noodle casserole with mushrooms in a white bowl on a dinner table

Make Ahead

You can assemble the casserole in advance, cover tightly, and freeze before baking or refrigerate for up to 24 hours. Thaw in the refrigerator overnight before proceeding with baking instructions.

Storage

Leftovers will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months; however, the casserole may dry out as it sits. To reheat, cover the dish with foil and warm in a 350°F oven just until warmed through, about 20 minutes. You can also reheat individual servings in the microwave for about 1 minute, or just until heated through.

Chicken Casserole Recipe Variations

  • Have leftover cooked chicken on hand? You can use the cooked chicken in lieu of the raw chicken, if you prefer. Stir the cooked chicken into the casserole at the same time as the sour cream towards the end of the cooking time.
  • 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).
  • Swap out the chicken breast and use diced chicken thighs instead.
  • If you’d like to add onions to the casserole, I recommend sauteing them in a lareg 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 to the sauce for even more flavor.

Tips for the Best Chicken Mushroom Casserole Recipe

  • 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.
  • Be careful not to overbake the casserole or the pasta will become mushy.
  • Garnish the finished dish with grated Parmesan cheese and fresh herbs (such as parsley or fresh thyme) for an added layer of flavor.
Overhead image of a bowl of chicken and mushroom casserole on a table with side salad and cornbread

More Chicken Casserole Recipes to Try

…and if you love these quick-prep dinners, you can find all of our favorite dump-and-bake recipes here!

Overhead shot of a bowl of chicken mushroom casserole with a side salad and cornbread on a wooden table

Dump-and-Bake Chicken Mushroom Casserole

4.81 from 41 votes
Prep: 5 minutes
Cook: 45 minutes
Resting Time 5 minutes
Total: 50 minutes
Servings 4 people
Calories 350 kcal
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! 

Ingredients
  

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

  • 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. Glass or ceramic baking dishes 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.
  • Be careful not to overbake the casserole or the pasta will become mushy.
  • Garnish the finished dish with grated Parmesan cheese and fresh herbs for an added layer of flavor.
  • Have leftover cooked chicken on hand? You can use the cooked chicken in lieu of the raw chicken, if you prefer. Stir the cooked chicken into the casserole at the same time as the sour cream towards the end of the cooking time.
  • 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).
  • Love mushrooms? Feel free to stir in even more mushrooms than called for!
  • 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.

Nutrition

Serving: 1/4 of the casseroleCalories: 350kcalCarbohydrates: 41gProtein: 24gFat: 9gSaturated Fat: 3gCholesterol: 54mgSodium: 724mgPotassium: 929mgFiber: 2gSugar: 4gVitamin A: 255IUVitamin C: 1.2mgCalcium: 228mgIron: 1mg
Keyword: chicken and mushroom casserole, chicken and mushroom pasta, chicken and mushrooms, chicken mushroom casserole, cream of mushroom chicken casserole
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This post was originally published in January, 2016. The photos were updated in May, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Gayle @ Pumpkin 'N Spice says:

    I absolutely LOVE mushrooms, so I feel like this dish was meant for me! My husband doesn’t really like them, which is fine because then I get to eat them ALL! 🙂 This casserole looks fantastic, Blair! I love how easy it is to make, too. Sounds like the perfect winter meal!

    1. Blair says:

      Thanks, Gayle! I love mushrooms too, but my boys aren’t necessarily as excited about them. Something about combining them with pasta and a creamy sauce makes even the tentative mushroom eater happy! 🙂

  2. Jen | Baked by an Introvert says:

    I have to admit, I’m not too fond of mushrooms. But the hubster loves them, so I try to cook with them as often as I can tolerate. I love the simplicity of this casserole. It would be great for a weeknight meal, when I don’t feel like slaving for dinner!

    1. Blair says:

      No problem, Jen! You can easily pick around the mushrooms and leave them all for your hubby (that’s how my second son does it)! 🙂

  3. Lisa | Chocolate Meets Strawberry says:

    What a yummy casserole, Blair! And a very light one, too, by the looks of it, with no cream in there! I’ve pinned this as it looks too good to miss out on! 😀

    1. Blair says:

      Exactly, Lisa! It’s actually very light…but you’d never know it from the taste or texture! Thanks so much for stopping by!

  4. Rhonda says:

    Would it work to put this casserole together the night before and refrigerate it overnight to bake the next morning?

    1. Blair says:

      Hi, Rhonda! Yes! I think that should work really well!

  5. June G says:

    Mom, my brother, and I loved this! I used less thyme than called for, otherwise followed recipe. Next time I will add some freshky ground peppee and a bit of paprika.

    1. Blair says:

      Awesome! Thanks, June!

  6. Maureen says:

    Would you adjust the cook time if you’re using precooked chicken?

    1. Blair says:

      Hi, Maureen! No, you don’t want to adjust the total cooking time because the pasta needs that long to bake. 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. Enjoy!

  7. Marge says:

    Blair, could I substitute egg noodles for the pasta?

    1. Blair says:

      Hi, Marge! The penne that I used has a suggested cooking time on the box of 11-12 minutes. If you can find egg noodles that have a similar suggested cooking time, they should work perfectly. If your egg noodles have a recommended time that’s less than 11 minutes, you may need to decrease the total time in the oven by about 5 minutes (or increase the baking time for a noodle that requires longer). Hope that makes sense!

  8. Abby says:

    This looks like a new recipe. Do you still have the previous one before it was updated? I really preferred the older one, that wasn’t a dump and bake. I should have printed it off!

    1. Blair says:

      Hi, Abby! Sure! Here’s the old recipe:

      Simple Chicken and Mushroom Pasta Bake
      Serves: 6-8
      Prep: 25 mins
      Bake: 25 mins

      12 ounces uncooked small pasta (I use mini penne)
      2 tablespoons butter, divided
      2/3 cup flour
      3 cups chicken broth
      1 cup milk
      1 teaspoon salt
      ½ teaspoon dried thyme
      2 cups cooked, diced chicken
      1 (16 ounce) package sliced fresh mushrooms (approximately 4-5 cups)
      1 cup shredded mozzarella cheese
      ¼ cup grated Parmesan cheese

      Cook pasta until just al dente, according to package instructions.

      Meanwhile, preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside.

      Melt 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and cook until tender, approximately 7-8 minutes. Remove mushrooms from skillet and set aside.

      Melt remaining 1 tablespoon butter in same skillet. Add flour and stir to cook for about 1 minute. Whisk in broth, milk, salt and thyme and bring to a simmer, stirring constantly. Allow sauce to cook until it thickens, whisking regularly so that the sauce is smooth (about 10 minutes).

      Remove from heat, stir in cooked pasta, mushrooms, and chicken.

      Transfer chicken mixture to prepared dish. Top with mozzarella and sprinkle with Parmesan.

      Cover and bake for about 15 minutes. Remove cover and cook for an additional 5-10 minutes, or until bubbly and heated through.

      1. Christine says:

        5 stars
        This made a nice meal. I was looking for a way to use up some homemade creamy mushroom soup and this fit the bill. I tossed in half a bag of frozen peas along with the sour cream to make it a true one dish meal.

        1. Blair says:

          Sounds perfect. Thanks, Christine!

  9. Paulette Allickson says:

    Hi Blair!
    Could sun-dried tomatoes be substituted for the mushrooms? Neither my daughter nor I are fans of mushrooms, but we both love sun-dried tomatoes.
    Thanks!
    Paulette

    1. Blair says:

      Absolutely! That sounds like a delicious substitute!

  10. Heidi says:

    Hey Blair, I have told you before how much I enjoy your simple recipes. I have a question about this recipe. I have a package of chicken I need to use and everything I need to make this recipe. I also have a refrigerator package of chopped onion,celery carrot mix ( meripox) that needs to be used. Do you think if I saute’d the mix in a little olive oil it could be added to this casserole, or would the flavors not work well in this particular dish? Thanks again for your recipes and the really good stories / pictures of Madison County. Love hearing about Culpeper, Charlottesville & Orange County and Madison.

    1. Blair says:

      Hi, Heidi! Yes, I think the chopped vegetables would be perfect if you saute them beforehand. I hope that you enjoy the dish! Have a great weekend! 🙂

  11. Maggie says:

    So easy that I wouldn’t have believed how tasty it was! I added some sherry (maybe 1/4 cup) andnit was divine. I’m sure Marsala would be great, too.

    1. Blair says:

      Thanks, Maggie!!

  12. Kaci says:

    5 stars
    Very easy and quick to put together while you go do something else. I think a can of Rotel would add a little kick and be super easy too. Was looking for a quick after work recipe and this fit the bill, a repeater.

    1. Blair says:

      Awesome! Thanks, Kaci!

  13. Liana says:

    5 stars
    I loved it, I doubled the recipe using chicken thighs, macaroni and cheddar cheese (because that’s what I had available. Definitely a keeper!

  14. Irene Mills says:

    I love caserole’s! Especially with chicken & mushrooms. Sounds yummy! However, I have a question::: I’m on a “low sodium” diet for blood pressure health and I wanted to know IF I could substitute “sour cream” instead of cream of mushroom soup?

    1. Blair says:

      Hi, Irene! I honestly don’t know, since I haven’t tested it that way. The flavor and texture will be totally different with the sour cream, though.

      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. There are many different versions of homemade condensed soup (and I haven’t personally tried any of them), but if you do a quick Google search you’ll find a bunch of different options.

      Hope that helps!

  15. Linda says:

    5 stars
    I made this as is and it was great. I was thinking of trying it as is but adding artichokes hearts drained and capers.
    Do you think it would taste good.

    Thanks in advance for you reply

    1. Blair says:

      I’m so glad that you liked it, Linda! Yes — I think the artichoke hearts and the capers would be delicious additions! You could stir them in towards the end if you don’t want them to get too soft. Just give them enough time to heat through. 🙂

  16. Amanda Erickson says:

    Can I double this recipe using a 9×13 casserole dish? Any adjustments in cooking time? Thanks!

    1. Blair says:

      Hi, Amanda! Yes — you can definitely double all of the ingredients and bake the casserole in a 9 x 13-inch dish. You may need to add about 5 minutes to the cooking time, but it shouldn’t be a drastic difference. Just check the pasta, see if it’s tender, and if not, pop it back in the oven for a few more minutes. Enjoy!

  17. Alex says:

    5 stars
    I added quartered artichoke hearts and roasted red peppers , used a spash more milk and chicken broth with baby Bella’s and used campanelle noodles. It cane out looking and tasting like a delicious Mediterranean pasta dish.

    1. Blair says:

      Sounds perfect, Alex! Thanks for taking the time to leave me a note. 🙂

  18. Doris says:

    5 stars
    Loved the recipe. I tried it once and added finely chopped spinach. It added a great taste and texture.

    Last night I had friends over who are watching carbs, so instead of pasta I used large chunks of cauliflower. It was also very delicious and low in carbs. Because I didn’t cook the cauliflower in advance it didn’t get soggy at all.

    1. Blair says:

      Thank you, Doris! I’m so glad to know that the low-carb version with cauliflower works well, too. Great idea!

  19. Jessena says:

    5 stars
    So yummy! And seriously, the easiest. I had the kids chop up the mushrooms (my picky eater will try more things that he handles/helps with) and I omitted the sour cream, because we didn’t have any. Still definitely a keeper.

    1. Blair says:

      So smart to get the kids involved, and I’m thrilled that you enjoyed it! Thanks for taking the time to let me know, Jessena!

  20. Liz says:

    5 stars
    Made this last week and it was gone in 24 hours, going to make again today. Used elbow mac since I didn’t have penne but it was perfect. Thank you!

    1. Blair says:

      That’s awesome, Liz! Thanks so much for letting me know!

  21. Lynn says:

    5 stars
    So delicious!!  I was leary about mixing raw chicken and uncooked pasta together; I thought the chicken would be dry and the pasta gummy. I was so wrong…the chicken was tender and the pasta was al dente.  This recipe is fantastic and so simple!!  

    Thank you so much, Blair!!

    1. Blair says:

      Yay! Thanks, Lynn! I’m so glad that it was a hit. Thanks for coming back here to let me know. 🙂

  22. Rose says:

    5 stars
    Thanks Blair, tried this tonight & it turned out great! Very tasty. I had 2 chicken breasts which was double the poundage called for so I made 2 dishes. Now big question is can I freeze the 1 dish?

    1. Blair says:

      Glad you liked it, Rose! I haven’t tried freezing this dish because I often worry that a cream-based sauce with milk and sour cream may “break” when thawed. Since those ingredients are mixed with the soup, it might totally be fine — I just haven’t actually tested it myself. Let me know if you give it a shot!

  23. Michelle says:

    5 stars
    Hi Blair. I’m normally not a fan of casseroles, but this is really delicious! I had some cooked chicken, and your recipe was perfect – easy and foolproof. Thank you so much for a keeper!

    1. Blair says:

      Thank you, Michelle! That’s a huge compliment. I’m so glad that you enjoyed it!

  24. Dianne says:

    5 stars
    Blair,
    I made this today and it is amazing! So pleased with it. Now can you please tell me how to stop eating it????
    Thank you!
    Dianne

    1. Blair says:

      Yay! That’s wonderful! So glad that you enjoyed it, but unfortunately I don’t have any good tips to curb the munching. Hah! 🙂

  25. Michelle says:

    5 stars
    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!

    1. Blair says:

      That’s wonderful, Michelle! Thank you so much for taking the time to let me know. I’m glad that hubby approves. 🙂

  26. Alaina says:

    5 stars
    This was very tasty! I made some changes to make it vegetarian. I used veggie broth and soya chunks instead of chicken, omitted the mushrooms and added yellow squash and kale. I also added a bit of chickenless seasoning salt. I used lentil pasta instead of regular which turned out mushy but that’s no fault of the recipe. I baked it for 37 min and omitted the sour cream and cheese (but added a bit more milk before baking) I would definitely make this again! I think broccoli would be a nice addition.

    1. Blair says:

      Thanks, Alaina! I’m so glad that you were able to make it vegetarian. That’s awesome!

  27. beginner cook says:

    5 stars
    I love this, i have made this several times when im rushing and in need to make lunch. The only sub i did is to use greek yogurt instead of sour cream and it tasteeee amazinggggg. Thank you for sharing this recipe!

    1. Blair says:

      Excellent! Thanks for your note — so glad that you enjoy it!

  28. Steven says:

    If you like sticky, mushy pasta, make this. I’m an accomplished cook and I tried a dump recipe. It’s a dump for sure. Epic disgusting

    1. Steven says:

      Steve again. Why is this recipe so afraid of seasoning? It tastes like hospital geriatric chicken. So gross. I rarely throw food out, but this is in the dumpster.

  29. Alix says:

    4 stars
    I made this tonight with gluten free penne and chicken thighs and it worked great. Thanks for the recipe!

    1. Blair says:

      Thanks for letting me know, Alix!

    2. Renee says:

      Wondeful, I was curious how it would work the GF pasta! I’m going to try it this week thanks to your encouragement!

      Thanks for the recipe Blair!!

  30. R. Simon says:

    5 stars
    I’ve made this numerous times. Its my favorite dump recipie. The leftovers are great! I do usually end up adding a bit more salt, and sometimes i’ll put in some extra leftover veggies or white beans. I’ve also topped it with buttered panko crumbs, too. Fun crunch. I usually use the cavatappi spirals.. They’re pretty.

    1. Blair says:

      Your version sounds perfect! Thank you!

  31. Julie says:

    5 stars
    Made this last night. It was great and the family loved it. Thanks for a great recipe!

    1. Blair Lonergan says:

      So good to hear! Thanks, Julie!

  32. R. Lee says:

    5 stars
    Just made this today. It was superb. I was hesitant to use whole grain pasta because let’s be honest. Can be kind of cardboard-y. Lol. But no. This recipe held up to even the whole grain pasta. Very satisfying. I had to use canned chicken and mushrooms. And I added frozen peas. Used the water option instead of broth. And it was absolutely fantastic. I will definitely make this again. Thanks for making something so easy and tasty!!!

    1. Blair Lonergan says:

      I’m so glad to hear that! Thanks for your note. 🙂

  33. Tara says:

    5 stars
    Apparently your harsh critic, Steve, does not appreciate the simplicity of comfort food on a cold winter night after working all day. This fit the bill. Excellent and easy. Good heaven’s, throw some hot sauce on it if you think it is bland, man! Thanks for the easy recipe. 🙂

    1. Tara says:

      P.S. To make it gluten free, just sub appropriate pasta and use Progresso creamy mushroom soup and omit the milk.

    2. Blair Lonergan says:

      Thank you so much, Tara! 🙂

  34. Kylie says:

    5 stars
    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!
    P.S. We aren’t far from you – we’re in NoVA

    1. Blair Lonergan says:

      Thank you, Kylie! I’m so glad that your family enjoyed it. Hello to a fellow Virginian! 🙂

    2. Pam says:

      Could you add broccoli to the meal and still freeze it?

      1. The Seasoned Mom says:

        Absolutely!

  35. Marion says:

    You have so many good looking chicken dishes. I need to get past the difficulties of cutting up raw chicken. It always wiggles so it’s hard to cut precisely. I’ve heard of freezing it first and that helps but by the time I’m reaching the end it has thawed. Would it be better to buy chicken tenders and then cut up those? Tenders are more expensive to my experience. Any suggestions would be welcome!
    Also, speaking of cutting up raw chicken. How do you recommend I sterilize my cutting board afterwards? It would need more than ordinary cleaning, wouldn’t it? Thanks.

    1. Blair Lonergan says:

      Hi, Marion! I don’t love cutting up raw chicken, either. If tenderloins are on sale, they’re definitely easier to cut than a larger chicken breast. Otherwise, I often use kitchen shears for cutting the raw meat. That works really well when the shears are nice and sharp!

      To sterilize the cutting board, I wash it quickly in the sink with soap, and then put it in the dishwasher to make sure that it’s really clean. I don’t use wooden cutting boards for raw meat.

  36. JimmyB says:

    5 stars
    I made this last night and it was very good. Even my picky eater liked it telling me that I had better get a second serving in a hurry before it was all gone. I followed the recipe fairly closely with a couple of exceptions. I used a 10 oz. jar of mushrooms and used the juice in the jar for the 1/2 cup water adding a half tsp. of Better Than Bouillon chicken base. I skipped the salt. My package of chicken was closer to a pound. I used rotini for the pasta thinking the sauce would stick better to the ridges and upped it to 6 oz. I found that I was out of mozzarella so used some Colby/Jack which worked quite well. I used my trusty old blue cornflower Corning Ware 10″ skillet which has a lid. I was baking in an oven shared with a dessert that called for 350° so I picked 375° and added 10 minutes to the cook time. It came out just perfect. Thanks for posting such a tasty and EZ recipe. The most work was cutting up the chicken. I think this could work well with leftover shredded rotisserie chicken too.

    1. Blair Lonergan says:

      Thanks, Jimmy! Great tips, and I’m so glad that it worked well for you!

  37. Sue says:

    5 stars
    Excellent!! Follow the recipe just as is!!!

    1. Blair Lonergan says:

      Thank you, Sue!

      1. Jacqualyn says:

        5 stars
        Great recipe- was super easy, and a hit with the family I made it for. I will say, if you double the recipe like I did and put it in a 9×13, the bake time is a little longer! Also, the second time I made this, I “healthified” it a bit.. because I didn’t have canned soup, I used Greek yogurt mixed with spices/seasonings and a little extra milk, and it was delish!! Also stirred in a bit of cream cheese and cottage cheese instead of sour cream. Much higher protein and still scrumptious! Thanks for your recipe:)

        1. Blair Lonergan says:

          Thank you, Jacqualyn!

  38. Jenn says:

    5 stars
    I’m making this again for the second time tonight. I use Banza gluten free penne and Pacific gluten free condensed cream of mushroom soup and make this as a gluten free dish! I have MS which causes debilitating fatigue and these dump and bake recipes are lifesavers! I like to add a HEAVY splash of sherry. This is a great comfort food dish on a chilly night.

    1. Blair Lonergan says:

      That’s wonderful to hear, Jenn. Thank you for your note!

  39. Becky says:

    5 stars
    10/10 would recommend! I added pre-cooked shredded chicken in with the sour cream and it worked great. Pasta was perfectly cooked in my oven at 35min. I also added a breadcrumb/Parmesan mix on top during the last 5 minutes of cooking and it was WONDERFUL! I may tweak the seasonings though because I’m not the biggest fan of thyme.

    1. Blair Lonergan says:

      Thank you, Becky!

  40. Kim says:

    5 stars
    So yummy – used cream of cremini & shitake mushroom soup with sliced cremini mushrooms – added onions & some sharp cheddar cheese – my husband couldn’t quit eating it

    1. Blair Lonergan says:

      Thank you, Kim!

  41. Larine K says:

    5 stars
    This was delicious. I made it in advance and threw it in the oven when we were ready to eat. Quick and easy

    1. Blair Lonergan says:

      Perfect! Thanks, Larine!

  42. Danae says:

    5 stars
    Phenomenal! I’m always skeptical of new recipes but this one turned out fantastic. Great flavor and even my picky eaters loved it! Adding to my favorite recipes.

    1. Blair Lonergan says:

      Yay! Thanks, Danae!

  43. Ashley says:

    5 stars
    I am BRAND new at cooking and even for me this turned out great! I also added some frozen peas to the recipe and it was great! Thanks so much for your recipes, it’s the first place I look for something easy to make!

    1. Blair Lonergan says:

      I’m so glad to hear that, Ashley. Thank you!!

  44. Celeste says:

    5 stars
    I love this recipe! Thank you for sharing it. I used gluten-free pasta and added a small summer squash to mine. Deeeelish! I also want to let people know that I used a silicone baking mat on top of some crimped parchment paper to cover mine since we don’t use aluminum foil, and it still turned out wonderfully! I also omitted the sour cream and it was still divine. Thank you again!

  45. Dee says:

    5 stars
    I had my doubts but it was very good! I didn’t have mushrooms or sour cream and instead of chicken, had some turkey leftover from Christmas dinner. Son and husband really enjoyed it too.

    1. The Seasoned Mom says:

      Sounds delicious! We’re so glad you enjoyed it.

  46. Casey says:

    I added the sour cream to the soup mixture & baked it. Oops! Will it still be ok? Also, can I mix this up a day ahead & then bake it? If yes, then how long if coming straight from the fridge?

    1. The Seasoned Mom says:

      Hi Casey,

      There’s a chance your sour cream will curdle if it bakes too long. Depending on your oven it might turn out okay!

      You can assemble the casserole in advance, cover it tightly, and freeze it before baking. Or, refrigerate it for up to 24 hours. Thaw it in the refrigerator overnight before proceeding with the baking instructions as listed.

  47. Mel says:

    5 stars
    Amazing! I trippled the recipe and added broccoli then cooked it in a Dutch oven. A Week of left overs too.
    Thank you,

    1. The Seasoned Mom says:

      Sounds great, Mel! Enjoy!

  48. jim hall says:

    2 stars
    the noodles on the edge of the casserole became hard , I believe owing to the lack of moisture next to the hot edge of the casserole dish

  49. Barbara Whary says:

    5 stars
    Made this tonight and it was absolutely delicious! I used egg noodles but they cooked up wonderfully! Will definitely be making this again!

    1. Blair Lonergan says:

      I’m so happy to hear that, Barbara. Thank you!

  50. Larine E Kwolek says:

    5 stars
    This was delicious and so easy! Thank you, a definite keeper.

    1. The Seasoned Mom says:

      Thank you, Larine!

  51. Nancy says:

    A dark screen option would be good.

    1. The Seasoned Mom says:

      Hi Nancy,
      Unfortunately, we do not have control over the screen display, but you should be able to set your device’s screen to dark mode!

  52. Carla Hammill says:

    I totally LOVE your recipes. I’m looking forward to cooking your crockpot beef barbacoa. I’m such a fan of yours.

    1. The Seasoned Mom says:

      Thank you so much, Carla! We hope you enjoy.

  53. Maria says:

    HiBlair! This looks delicious! Can this be premade for the next day? Can spinach be added and when in the recipe would it be added? Thank you so much much for your input, in advance

    1. The Seasoned Mom says:

      Hi Maria! You can assemble the casserole in advance, cover tightly, and freeze before baking or refrigerate for up to 24 hours. Thaw in the refrigerator overnight before proceeding with baking instructions. We recommend stirring in the spinach when you add the cheese. Hope this helps!

  54. Lynn Samples says:

    1 star
    I have this at my table right now, just made it, and it’s the worst casserole I’ve ever tried. Shocking all the good reviews……..This is horrible, yuck!

  55. Valerie A Linn says:

    5 stars
    So easy & delish! Comfort food for sure. Made as directed with extra shrooms as suggested. I’ve made this several times & successfully used yogurt instead of sour cream.

    1. Blair Lonergan says:

      Yay! Thanks, Valerie. I’m so glad that you enjoyed it!