Cream of Mushroom Chicken Casserole
Warm, hearty, and irresistibly creamy, this Cream of Mushroom Chicken Casserole is the ultimate comfort food perfect for busy weeknights or cozy family dinners. Featuring tender seasoned chicken breasts nestled over a bed of fluffy rice or egg noodles, this casserole is smothered in a rich, velvety sauce made from cream of mushroom soup, sour cream, and chicken broth. Sautéed button mushrooms and melted cheddar cheese add a savory punch, while a golden finish in the oven creates a bubbly, cheesy crust. Ready in just an hour and customizable with fresh parsley for garnish, this one-dish wonder delivers satisfying flavors with minimal cleanup. Perfect for meal prep, leftovers, or feeding a crowd, this casserole is a timeless favorite that’s sure to become a staple in your home.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Button mushrooms
- 2 tablespoons Butter
- 1 can (10.5 oz) Cream of mushroom soup
- 1 cup Sour cream
- 1 cup Chicken broth
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Shredded cheddar cheese
- 3 cups Cooked white rice or egg noodles
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the butter. Once melted, add the sliced mushrooms and sauté for 5-7 minutes until they are browned and tender. Set aside.
Season the chicken breasts with garlic powder, onion powder, salt, and black pepper.
In the same skillet, sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. They don’t need to be fully cooked at this stage. Remove and set aside.
In a mixing bowl, combine the cream of mushroom soup, sour cream, and chicken broth. Stir until smooth.
In a large casserole dish, spread the cooked rice or egg noodles evenly as the bottom layer. Lay the seared chicken breasts on top of the rice or noodles.
Pour the mushroom soup mixture over the chicken breasts, ensuring the sauce covers the chicken and rice evenly.
Add the sautéed mushrooms on top of the casserole and sprinkle the shredded cheddar cheese evenly over the dish.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.7 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 254 mg | 20% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
