Chicken and Portobello Mushroom Casserole

Chicken and Portobello Mushroom Casserole

Here is one of this month’s release for the monthly kitchen-tested recipes:
+ Chicken and Portobello Mushroom Casserole

Check out the Homemade Cream of Mushroom Soup also included in this month’s release.

This recipe can be prepared with either canned or homemade cream of mushroom soup. For best results, prepare (and enjoy!) the homemade version in advance and reserve one and three-quarter cups to later use in this recipe.

Note: This recipe calls for shredded, cooked chicken. Breast or thigh meat can be used, but thighs provide better flavor. Either rotisserie chicken or leftover meat is ideal, or you can prepare the chicken in an Instant Pot™ (8-9 minutes on Manual setting, plus a 10 minute natural release) or a large skillet set over medium heat for 15 minutes. In either case, be sure to add one cup chicken broth or water to the pot or skillet while cooking. Once cooked, shred the chicken using two forks.

Tip: To prevent sticking, toss the cooked noodles with a little cream of mushroom soup. Avoid using olive oil as it can prevent the sauce from adhering to the noodles.

Prep time: 20 minutes
Cook time: 40 minutes*
Serves: 4

* Cook time does not include time to prepare homemade cream of mushroom soup


1 12-oz. package extra-wide egg noodles
2 T. extra virgin olive oil, divided
1 T. unsalted butter
1 medium red onion, diced
2 t. garlic powder, divided
Sea salt and black pepper, to taste
4 oz. Portobello mushrooms, chopped
4 oz. cream cheese, room temperature
1 10.5-oz. can cream of mushroom condensed soup (or 1½ c. homemade soup)
½ c chicken broth – only if using canned cream of mushroom soup
½ c. sour cream
1 t. dried thyme
12 oz. shredded, cooked chicken
1 c. frozen peas
1/3 c. Parmesan cheese, freshly grated
3 T. fresh parsley, to garnish


1. Cook egg noodles according to package directions. Drain and toss cooked noodles with two or three tablespoons cream of mushroom soup to prevent sticking. Set aside.

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2. While the water for the noodles comes to a boil, place the top oven rack in the center position and pre-heat oven to 400°F. Lightly grease a 4-quart casserole dish and set aside.

3. Heat one tablespoon each olive oil and unsalted butter in a large skillet set over medium heat. Add red onion and one teaspoon garlic powder. Season with salt and black pepper, to taste, and stir to combine. Sauté, stirring occasionally, for 3-4 minutes, or just until onion begins to soften.

4. Add mushrooms and remaining butter to the skillet and season lightly with additional salt and black pepper, if desired. Sauté, stirring occasionally, for 5-7 minutes or until the mushrooms are nicely browned.

5. Remove the skillet from heat and stir in the softened cream cheese until thoroughly combined. Set aside.

6. In a medium mixing bowl, combine the cream of mushroom soup, chicken broth (if using canned soup), sour cream, remaining garlic powder, and thyme. Pour the mixture into the skillet and stir to combine.

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7. Add the shredded chicken, frozen peas, and cooked noodles to the skillet. Season with salt and black pepper, to taste, and gently toss to combine.

Note: If your skillet is not large enough to combine all ingredients, use a large mixing bowl instead.

8. Transfer to the prepared casserole dish and top with the freshly grated Parmesan cheese. Cover with a lid or sheet of aluminum foil and place in the pre-heated oven.

9. Bake the casserole for 20 minutes, then carefully remove the lid or foil. Bake for another 5-10 minutes or just until the top is nicely browned. Remove from oven and garnish with fresh chopped parsley right before serving. Enjoy!

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