During the hustle and bustle of the holiday season it is nice to have a go-to recipe that is delicious and easy to make. That is where this Chicken Mushroom Casserole comes into play!! Simplicity meets comfort is how I describe this one pot wonder of a dinner. This casserole can be very versatile you can add different proteins or different veggies to make it a completely different meal. You can also make this ahead of time by assembling the casserole and storing it in refrigerator or freezer and baking it when you are ready. It is a comforting, easy to prepare, and delicious meal to serve during the holidays or anytime of year.
Ingredients
- 1 pound any pasta of your choice
- 4 tbsp (1/2 stick) butter
- 1/2 cup onion, diced
- 1 tbsp garlic, minced
- 1 can diced mushrooms, or 1 cup of trimmed baby Bella mushrooms
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup store bought or homemade chicken broth
- 1 8oz cream cheese block, cut into pieces
- 2 cups grated cheese, white cheddar
- 2 oz cheddar cheese cut into blocks, (if you prefer use processed cheese like Velveeta
- 1 tsp black pepper
- 2 cups shredded or chopped roasted chicken (see notes) or rotisserie chicken
- 2 tbsp minced fresh parsley
- kosher salt
Instructions
- Preheat the oven to 350°Bring a large pot of water to a boil generously add salt to the water. Add your pasta and cook according to the directions. Drain throughly.Meanwhile, in a deep skillet, melt the butter over medium heat. Add onions, garlic, and mushrooms (or any other type of vegetables you are including in the casserole) and sauté until tender, about 6 minutes. Stir in the cream, milk, chicken broth, cream cheese, 1 cup of the white cheddar cheese, the cheddar cheese or Velveeta cheese, 1 tsp of salt and pepper. Cook, stirring often, until cheese is melted and the sauce is creamy. Add the chicken and pasta to the skillet.Transfer the entire mixture to a 9×13 greased baking pan. Top with any remaining cheese. Grab foil and spray one side of the foil with cooking spray and cover the baking dish with the foil and bake the casserole COVERED for 20 minutes. Remove foil and bake until light brown, about 5-10 minutes more. Check on it often. Sprinkle with parsley and serve.You can store in the refrigerator for 3 days.NOTE: To roast chickenPreheat oven to 350°Take 3 chicken breasts place on a foil lined cookie sheet and drizzle with olive oil (as much as you desire).Sprinkle each piece with salt and pepper and place in the oven for 38 minutes. Take out of the oven and let the chicken rest for 10 minutes. Chop or shred chicken and toss into cream mixture.HAPPY EATING!!
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