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.
This was delicious. I made it in advance and threw it in the oven when we were ready to eat. Quick and easy
Perfect! Thanks, Larine!
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.
Yay! Thanks, Danae!
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!
I’m so glad to hear that, Ashley. Thank you!!
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!
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.
Sounds delicious! We’re so glad you enjoyed it.
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?
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.
Amazing! I trippled the recipe and added broccoli then cooked it in a Dutch oven. A Week of left overs too.
Thank you,
Sounds great, Mel! Enjoy!
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
Made this tonight and it was absolutely delicious! I used egg noodles but they cooked up wonderfully! Will definitely be making this again!
I’m so happy to hear that, Barbara. Thank you!
This was delicious and so easy! Thank you, a definite keeper.
Thank you, Larine!
A dark screen option would be good.
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!
I totally LOVE your recipes. I’m looking forward to cooking your crockpot beef barbacoa. I’m such a fan of yours.
Thank you so much, Carla! We hope you enjoy.
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
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!
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!
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.
Yay! Thanks, Valerie. I’m so glad that you enjoyed it!
I know this if off topic but I’m looking into starting my own weblog and was wondering what all is required to get set up? I’m assuming having a blog like yours would cost a pretty penny? I’m not very web smart so I’m not 100 sure. Any recommendations or advice would be greatly appreciated. Many thanks
Hi! There are many ways to go about setting up a blog. The exact ways to get started vary based on your niche and what all you’d like to do with your blog. There are lots of free guides online!
I love that you use Healthy Request soup. That is the only soup I will use because it has no MSG – which I am highly allergic. I also like that it is low sodium, so I can control how much salt to add.
I did make a few changes – Used Better than Bouillon Chicken Base – low sodium and again no MSG; added 1/2 grated onion; changed garlic powder to minced garlic and changed the thyme to Rosemary cause I didn’t have any thyme on hand. Great recipe. Thanks so much for positing this. Since there is only me, I now have dinner (in the freezer) for 3 days at a later date.
That sounds perfect, Kathi! Yes, the Healthy Request varieties are always my go-to. Hope you enjoy the meals!
Great
Thank you, CJ!
My wife had a special project and would have to work late every day this week, so I was in charge of dinners. Not wanting to wimp out and just get restaurant food to go so we could eat at home I decided to be Mr. Mom and do it myself…with of course some great help from The Seasoned Mom. This dish was easy and delicious enough my wife said save that to put on the schedule. I was a little worried about not cooking the chicken or penne pasta beforehand but WOW it all came out perfect. I will be trying some other recipes on this site for sure.
Kudos for not ordering out, John! We’re so glad our recipes could help and are happy to hear this was such a hit! Thank you for trying it out.
I made this recipe tonight. I was short on time but I had all the ingredients. I used chicken thighs. I never cooked pasta this way but followed the recipe. I messed up and added the sour cream too soon but nothing bad happened. We really liked it. My husband wanted thirds! Thank you for a quick and easy dinner. We have enough left over for another meal- Win! Win!
We’re so glad it turned out well for you, Laura! Thank you for trying it out and taking the time to leave a review.