Creamy Chicken and Mushroom Casserole

This easy chicken and mushroom casserole is made with condensed soup for a creamy sauce that ties all the ingredients together.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 375 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 small onion, diced
• 1 cup frozen peas
• 1 cup low-sodium chicken broth
• 1 (10 ounce) package sliced fresh mushrooms
• 2 ribs celery, diced
• 2 cups cubed, cooked chicken
• 0.5 red bell pepper, diced
• 8 ounces whole grain rotini pasta

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

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 pasta and reserve 1/2 cup cooking liquid.

Step 3

Heat oil in a large Dutch oven over medium heat. Add onion, celery, and bell pepper; sauté until onion is translucent, 5 to 7 minutes. Stir in mushrooms. Sprinkle flour over vegetables and stir until mixture becomes paste-like and light golden brown, 2 to 4 minutes. Add broth; cook and stir until mixture begins to thicken, 2 to 3 minutes. Reduce the heat to low, cover, and cook for 10 minutes. Stir in condensed soup and reserved 1/2 cup cooking liquid, then stir in chicken and peas.

Step 4

Add pasta to the Dutch oven and stir until well combined. Transfer mixture to an 11x7-inch baking dish and sprinkle Parmesan cheese over top.

Step 5

Cover and bake in the preheated oven for 20 minutes. Uncover and continue to bake for 5 more minutes.