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Square overhead shot of a bowl of dump-and-bake chicken mushroom casserole.
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4.86 from 49 votes

Dump-and-Bake Chicken Mushroom Casserole

A quick and easy dinner with just 5 minutes of prep time!
Course Dinner
Cuisine American
Keyword chicken and mushroom casserole, chicken and mushroom pasta, chicken and mushrooms, chicken mushroom casserole, cream of mushroom chicken casserole
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 4 people
Calories 350kcal
Author Blair Lonergan

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.
    Whisking together a creamy sauce.
  • Stir in mushrooms, raw chicken, and uncooked pasta.
    Adding sliced fresh mushrooms to a bowl.
  • Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
    Ingredients for chicken mushroom casserole in a white baking dish.
  • Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
    Hand picking up grated cheese.
  • Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
    Horizontal overhead shot of hands serving chicken mushroom casserole from a white dish.
  • Let the dish stand for about 5 minutes before serving.
    Horizontal overhead shot of hands holding a bowl of dump and bake chicken mushroom casserole with pasta.

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

Serving: 1/4 of the casserole | Calories: 350kcal | Carbohydrates: 41g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 724mg | Potassium: 929mg | Fiber: 2g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 1.2mg | Calcium: 228mg | Iron: 1mg