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Overhead shot of a bowl of chicken mushroom casserole with a side salad and cornbread on a wooden table
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4.96 from 24 votes

Dump-and-Bake Chicken Mushroom Casserole

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! 
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, 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 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