DUMP-AND-BAKE CHICKEN MUSHROOM CASSEROLE
You don't even have to boil the pasta or pre-cook the chicken! For a quick and easy dinner recipe with just 5 minutes of prep, you can't beat a Dump-and-Bake Chicken Mushroom Casserole!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Grease an 8-inch square baking dish or spray with nonstick cooking spray; set aside.
- In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder, and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.
- Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
- Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
- Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
- Let the dish stand for about 5 minutes before serving.
Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 350 kcal, Carbohydrate 41 g, Protein 24 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 724 mg, Fiber 2 g, Sugar 4 g
CREAMY CHICKEN AND MUSHROOM SOUP
So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish - so quick and easy!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.
CREAMY CHICKEN MUSHROOM SOUP
Make and share this Creamy Chicken Mushroom Soup recipe from Food.com.
Provided by Candace Michelle
Categories Chicken
Time 35m
Yield 2 3/4 quarts, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
- Stir in flour until blended. Add broth and seasonings, mix well.
- Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
- Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.
Nutrition Facts : Calories 206.3, Fat 13.5, SaturatedFat 7.5, Cholesterol 54.4, Sodium 529.7, Carbohydrate 8.6, Fiber 0.6, Sugar 1.1, Protein 12.6
MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP
Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)
Provided by BarbryT
Categories Chicken Breast
Time 1h5m
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
- In a medium bowl, combine condensed soup and half and half.
- Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
- Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).
CHICKEN WITH BLACK MUSHROOM SOUP
Provided by Nina Simonds
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, cover mushrooms with water and soak for 20 minutes.
- Using a heavy knife, cut the chicken through the bones into 12 to 14 serving-size pieces. Place the chicken in a pot with water to cover.
- Heat until boiling, and cook for 2 minutes. Drain into a colander and run under cold water.
- Remove mushrooms from water, discard stems, and cut large caps into halves.
- Combine the chicken, mushrooms, boiling water, rice wine, ginger and salt in a heavy pot that will fit inside a bigger pot.
- Put several inches of water in the bigger pot, and boil. In the bottom of the bigger pot, place a rack, and put the pot holding the chicken on it.
- Cover both the pot with the soup and the bigger pot and cook over medium heat for one and a half hours. Replenish the bigger pot with more boiling water as it runs low.
- When the soup is cooked, skim the fat, remove ginger, and add salt to taste.
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