Baked Chicken Casserole

A buttery soup blend joins fresh basil, garlic, and mushrooms to bring loads of flavor to this baked chicken casserole.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 470 Calories

Ingredients

• 1 teaspoon minced garlic
• 2 tablespoons chopped fresh basil
• 1 tablespoon olive oil, or as needed
• 1 skinless, boneless chicken breast
• 0.25 teaspoon ground black pepper
• 0.25 cup milk
• 0.25 teaspoon salt
• 0.25 cup salted butter
• 0.33333334326744 cup shredded Parmesan cheese
• 0.5 cup sliced fresh mushrooms, or to taste
• 0.75 (16 ounce) package rotini pasta
• 1 (10.75 ounce) can condensed cream of chicken soup (such as Campbell's®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a pot of water to a boil. Add chicken breast and continue to boil until no longer pink in the center, 15 to 20 minutes.

Step 3

While chicken boils, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Step 4

Heat oil in a skillet over medium-high heat. Saute mushrooms, basil, and garlic in the skillet for about 5 minutes.

Step 5

Drain and chop chicken. Heat soup in another pot over low heat until warm, about 5 minutes. Add chicken, garlic mixture, milk, salt, and pepper.

Step 6

Melt butter and add to drained pasta along with the soup mixture. Mix together, put into a casserole dish, and top with Parmesan cheese.

Step 7

Bake in the preheated oven until melted and bubbly, about 20 minutes.