Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed
- 16 oz white or cremini mushrooms, sliced
- 1 lb pasta (rotini, penne, or egg noodles), cooked al dente
- 2 cans (10.5 oz each) condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup whole milk
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a large 9×13 inch baking dish. Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and sliced mushrooms. Sauté for about 7-8 minutes until the mushrooms are golden brown and the moisture has evaporated. Stir in the minced garlic and cook for another minute until fragrant. Season with salt, pepper, thyme, and paprika.
- In a large mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, and milk until smooth. Add the cooked pasta, shredded chicken, and the sautéed mushroom mixture into the bowl. Stir in one cup of the shredded cheddar cheese. Mix everything until the chicken and pasta are thoroughly coated in the creamy sauce.
- Transfer the mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the remaining cheddar and mozzarella cheese over the top. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and starting to brown on the edges.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes. This allows the sauce to set so it stays creamy rather than runny when served. Garnish with fresh chopped parsley if desired. Serve warm and enjoy the smiles around the dinner table!
- Cook Time: 55 minutes