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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

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

4.97 from 30 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
  

  • 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

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

  2. 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.

  3. 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!

  4. 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. 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.

  5. 4 stars
    I made this tonight with gluten free penne and chicken thighs and it worked great. Thanks for the recipe!

    1. 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!!

  6. 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.

  7. 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!!!

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

  9. 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

  10. 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. 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.

  11. 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. 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:)

  12. 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.

  13. 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.

  14. 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