This Chicken and Mushroom Casserole is just one way a can of cream soup can be transformed into a hearty and tasty meal. foodista casserole pantryfriendlyrecipe pantryrecipe chickenmushroomcasserole foodistagram
Everyone has a can or two of cream soup in their pantry leftover from a holiday meal or sick day. Cream soup are great for casseroles because they are a quick and easy way to add sauce without much effort. This chicken and mushroom casserole is just one way a can of cream soup can be transformed into a hearty and tasty meal.
Step 2: Heat two tablespoons of olive oil in a large skillet over medium high heat. Liberally season both sides of the chicken breasts with salt and pepper. Cook the chicken for 5 to 7 minutes on each side until chicken beasts are cooked through and juices run clear. Remove from heat and let cool. Once cooled, shred the chicken breast into bite sized pieces.
Step 3: Heat remaining tablespoon of olive oil in a large skillet over medium high heat. Add the garlic and cook for 30 seconds until fragrant. Add the mushrooms and cook for 5 to 7 minutes, stirring often. Next, add the cream of mushroom soup, Greek yogurt or sour cream, chicken stock, cream cheese and Italian seasoning. Mix thoroughly and bring the mixture to a simmer. Reduce heat to low and add cooked chicken. Mix until well combined.
Step 4: Transfer the creamy chicken and mushroom mixture to the prepared casserole dish. Top with parmesan cheese and cracker crumbs. Drizzle the melted butter over the top. Bake for 15 to 20 minutes until the topping is golden brown and crisp and cheese has melted. Serve hot.
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