Dump-and-Bake Chicken Mushroom Casserole

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.

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!

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!

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!

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:

• Green Salad with Red Wine Vinaigrette, Caesar Salad or House Salad with Candied Pecans
• 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Cheese Biscuits or Drop Biscuits
• Skillet Cornbread, Jiffy Cornbread with Creamed Corn, Honey Cornbread, Corn Sticks, Mexican Cornbread or Corn Muffins
• Garlic Bread
• Crusty French Baguette, Soft Dinner Rolls, or Homemade Crescent Rolls
• 3-Ingredient Sour Cream Muffins, Applesauce Pumpkin Muffins or Pumpkin Bread
• Brown Sugar Glazed Carrots
• Southern Collard Greens
• Sauteed Spinach
• Balsamic Roasted Root Vegetables
• Southern Fried Apples or Baked Apple Slices
• Sauteed Zucchini
• Perfect Oven Roasted Asparagus or Sauteed Asparagus
• Brown Sugar Roasted Acorn Squash
• 5-Ingredient Easy Cranberry Salad
• 3-Ingredient Cranberry Orange Sauce
• Arkansas Green Beans with Bacon or Southern-Style Green Beans
• Bacon Wrapped Asparagus
• Roasted Broccoli, Broccoli Cauliflower Salad, or Broccoli with Cheese Sauce

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.

More Chicken Casserole Recipes to Try

• Shortcut Chicken Pot Pie with Biscuits
• Chicken Broccoli Stuffing Casserole
• Easy 4-Ingredient Chicken Enchilada Casserole
• Hot Chicken Salad
• Chicken Broccoli and Rice Casserole
• King Ranch Chicken
• Chicken Bacon Ranch Casserole
• Chicken and Rice Casserole with Cream of Mushroom Soup
• 5-Ingredient Crescent Roll Chicken Casserole
• Poppy Seed Chicken Casserole
• Chicken Parmesan Casserole
• Chicken Casserole with Ritz Crackers
• Buffalo Chicken Casserole

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

Dump-and-Bake Chicken Mushroom Casserole

4.98 from 36 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! 

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Ingredients

  

1x2x3x

• 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

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