This chicken and mushroom casserole pairs tender chicken breasts with savory mushrooms, creamy mushroom soup, mozzarella cheese, and perfectly cooked short pasta. It’s an easy, comforting dish that’s sure to become a family favorite.
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My Take On a Chicken Mushroom Casserole
If you enjoy savory chicken and caramelized mushrooms, this casserole is a natural fit. It combines simple pantry ingredients into a creamy, satisfying meal that’s easy enough for weeknights but flavorful enough for company.
The balance of tender chicken, hearty mushrooms, al dente pasta, and a rich mushroom sauce makes this one to return to again and again. Preparation is straightforward, and the hands-off oven time makes it ideal when you’re short on time.
While the casserole bakes, consider a quick side like garlic bread or glazed carrots to round out the plate.
Ingredients
- Cream of mushroom soup — the base for a creamy, mushroom-forward sauce.
- Chicken broth — thins the soup slightly so the pasta cooks through in the oven.
- Sliced mushrooms — I use white button mushrooms, but any variety works.
- Short pasta — spiral noodles or any short shape hold the sauce well.
- Chicken breast — use a large breast, cut into bite-sized cubes.
- Garlic powder — for savory depth.
- Dried thyme — adds a subtle herbal note.
- Salt and pepper — to taste.
- Sour cream — folded in after baking for extra creaminess.
- Mozzarella cheese — shredded, for a bubbly, melty topping.
- Fresh parsley — for garnish and brightness.
How To Make Chicken Mushroom Casserole
Step 1: Prepare the filling. Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking dish. In a large bowl, combine the cream of mushroom soup, chicken broth, sliced mushrooms, pasta, cubed chicken breast, garlic powder, dried thyme, salt, and pepper. Stir until everything is evenly coated.
Step 2: Bake the casserole. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the pasta is tender.
Step 3: Finish and serve. Remove the casserole from the oven and stir in the sour cream until it’s well distributed. Sprinkle the shredded mozzarella over the top and return to the oven—either bake until the cheese melts or broil for 2–3 minutes until bubbly and lightly golden. Garnish with chopped parsley and serve warm.
Storing and Reheating
Store leftovers covered in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze in a freezer-safe container for up to 6 months.
To reheat, place portions in a baking dish and warm in a 350°F oven for about 15 minutes, until heated through. Microwaving works for single servings, but oven reheating preserves texture better.
My Final Thoughts
This chicken mushroom casserole is rich, comforting, and easy to prepare—an ideal option for busy weeknights or a casual family dinner. The creamy sauce and melty cheese make it an approachable crowd-pleaser, even for those who aren’t huge mushroom fans.
I hope you enjoy this recipe. If you try it, I’d love to hear how it turned out and any tweaks you made to suit your family’s tastes.
More Casserole Recipes To Try Next
- Rotisserie chicken casserole
- Chicken and dumpling casserole
- John Wayne casserole
- Tuna noodle casserole
- Pork chop casserole
- Sausage casserole
- Artichoke casserole
Easy Chicken Mushroom Casserole Recipe
This chicken mushroom casserole combines savory chicken breasts with the perfect balance of spices, mozzarella cheese, al dente pasta, and a rich, creamy mushroom soup. It makes a decadent meal that’s guaranteed to be a family favorite!
Ingredients
- 1 can cream of mushroom soup
- ½ cup chicken broth
- 1 cup mushrooms, sliced
- 1 cup short pasta
- 1 large chicken breast, cut into cubes
- ½ tsp garlic powder
- ½ tsp dried thyme
- Salt and pepper
- ½ cup sour cream
- 1 cup mozzarella cheese, shredded
- Fresh parsley to serve
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix the cream of mushroom soup, chicken broth, mushrooms, pasta, cubed chicken, garlic powder, dried thyme, salt, and pepper.
- Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes, then bake uncovered for 15 minutes or until the chicken and pasta are cooked.
- Remove from the oven, stir in the sour cream, top with cheese, and bake an additional 10–20 minutes until the cheese melts and the casserole is bubbly.
- Serve topped with parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 6 months. Reheat in a 350°F oven for about 15 minutes until heated through.
Nutrition Information:
Serving Size: 1 serving
Amount Per Serving:
Calories: 510
Total Fat: 12g
Saturated Fat: 3.7g
Cholesterol: 83mg
Sodium: 474mg
Carbohydrates: 59.6g
Fiber: 1.5g
Sugar: 3.7g
Protein: 36.6g