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.
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!!
Yay! Thanks, Lynn! I’m so glad that it was a hit. Thanks for coming back here to let me know. 🙂
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?
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!
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!
Thank you, Michelle! That’s a huge compliment. I’m so glad that you enjoyed it!
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
Yay! That’s wonderful! So glad that you enjoyed it, but unfortunately I don’t have any good tips to curb the munching. Hah! 🙂
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!
That’s wonderful, Michelle! Thank you so much for taking the time to let me know. I’m glad that hubby approves. 🙂
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.
Thanks, Alaina! I’m so glad that you were able to make it vegetarian. That’s awesome!
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!
Excellent! Thanks for your note — so glad that you enjoy it!
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
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.
I made this tonight with gluten free penne and chicken thighs and it worked great. Thanks for the recipe!
Thanks for letting me know, Alix!
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!!
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.
Your version sounds perfect! Thank you!
Made this last night. It was great and the family loved it. Thanks for a great recipe!
So good to hear! Thanks, Julie!
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!!!
I’m so glad to hear that! Thanks for your note. 🙂
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. 🙂
P.S. To make it gluten free, just sub appropriate pasta and use Progresso creamy mushroom soup and omit the milk.
Thank you so much, Tara! 🙂
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
Thank you, Kylie! I’m so glad that your family enjoyed it. Hello to a fellow Virginian! 🙂
Could you add broccoli to the meal and still freeze it?
Absolutely!
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.
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.
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.
Thanks, Jimmy! Great tips, and I’m so glad that it worked well for you!
Excellent!! Follow the recipe just as is!!!
Thank you, Sue!
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:)
Thank you, Jacqualyn!
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.
That’s wonderful to hear, Jenn. Thank you for your note!
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.
Thank you, Becky!
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
Thank you, Kim!