Cheesy Baked Chicken and Mushroom Casserole Delight
Cheesy Baked Chicken & Mushroom Casserole made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 8 oz fresh mushrooms sliced
- 1 cup cooked rice or pasta
- 2 cups shredded cheese cheddar or a blend
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pan, heat olive oil over medium heat and sauté sliced mushrooms until they are tender and slightly browned, about 5-7 minutes.
- Add diced chicken breasts to the pan and season with garlic powder, salt, and pepper. Cook until the chicken is no longer pink, about 6-8 minutes.
- In a large mixing bowl, combine the cooked rice or pasta, sautéed chicken and mushrooms, cream of mushroom soup, milk, and half of the shredded cheese.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Top the casserole with the remaining shredded cheese.
- Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown.
- Once baked, let it cool for about 5 minutes before serving.