If you’re like me, you love the versatility of chicken – it’s really a blank slate for any type cuisine. But sometimes it can get boring, especially when trying to find quick ways to prepare it. Enter: this full-flavored quick-prep chicken casserole.
A rich sauce that comes from the cream soup envelops the moist chicken and mushrooms. The stuffing that becomes slightly crispy on top makes the dish perfectly balanced in terms of texture. This is a warm, comforting dish that is as easily served up as a family meal as it is prettily served alongside glasses of white for you and the sig other. Or just you, really. (Leftovers for lunch? Yes.)
While this dish does take some time in the oven, it’s super quick to prepare. Use the time you save prepping to get ready for work, do homework with the little ones, or relax with a glass of wine. Cheers to you.
- 2 pounds chicken (see below for tips on choosing the right cut)
- 36 ounces condensed cream of mushroom soup
- 8 ounces sliced mushrooms
- ½ cup fat free sour cream
- ½ cup 1% milk
- 6 oz (1 standard box) stuffing mix (omit to make the dish gluten free if gluten free soup is used as well)
- 1 and ½ cups water
- Pre-heat oven to 375.
- Whisk together soup, sour cream, and milk.
- Mix 6 oz of stuffing mix with 1 and ½ cup water just to moisten the mix.
- Line the bottom of the pan with a thin layer of the soup mixture.
- Add chicken. Use a fork to poke holes in chicken, then sprinkle with pepper.
- Add mushrooms.
- Spread remainder of soup mixture over chicken and mushrooms.
- Spoon stuffing mix over top.
- Cover and roast for 20 minutes.
- Uncover and roast for 35 minutes.
- Poking the chicken with a fork prior to cooking creates tiny holes the moisture in the mixture can penetrate while cooking, creating more moist chicken pieces.
- Any part of the chicken can be used. Chicken breasts are a good choice, but slicing them in half lengthwise is ideal in order to cut cooking time, ensure even cooking, and create more servings. Chicken tenders are a great choice to minimize cooking time, create a number of small portions (ideal for lunch leftovers), or if feeding little ones.
- Any variety of condensed cream of mushroom soup will work, but as mentioned a gluten-free soup can be used in conjunction with omission of the stuffing to make the dish gluten free. I used Pacific Foods brand gluten-free organic condensed cream of mushroom soup which worked as well as any, but does pack a garlicky punch to be kept in mind if cooking for little ones.