How to Make Chicken and Mushroom Casserole


Chicken and mushroom casserole is a hearty dish perfect for feeding a hungry family. Luckily, it's also relatively easy to make using ingredients you likely already have on hand.

Things You'll Need

  • 1-2 lbs. boneless chicken breasts
  • 1 cup olive oil
  • 2 tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 package egg noodles, 6 oz.
  • 2 cans cream of mushroom soup, 10.75 oz.
  • 1 cup sour cream
  • 1 cup diced celery
  • 1 Spanish onion, diced
  • 2 cups shredded sharp cheddar
  • Place chicken pieces on a flat metal baking sheet. Pour olive oil over chicken and season with salt, garlic powder and pepper. Bake the chicken in a pre-heated 350-degree oven for 35 minutes or until cooked through.

  • Cook egg noodles according to package directions; drain and set aside. Cut the chicken into chunks and mix with the noodles.

  • In a large mixing bowl, combine soup, sour cream, celery, onion and 1 cup of shredded cheese. Pour mixture over the noodles and chicken; stir gently to combine.

  • Place casserole in a 2-qt. baking dish; top with remaining shredded cheese. Bake in the oven at 350 degrees for about 25 minutes.

Tips & Warnings

  • Add some crunch to the casserole with a cracker-crumb topping. Melt 1/2 cup butter in a small saucepan. Remove from heat and stir in 1 cup crumbled buttery crackers. Sprinkle the cracker mixture over the casserole and bake as directed.

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