Chicken and Mushroom Casserole Recipe

There’s a particular kind of magic in a dish that can quiet a busy kitchen and gather everyone around the table. This chicken and mushroom casserole does exactly that, wrapping you in a warm, creamy, and utterly satisfying embrace without any guilt.

It’s my own healthier take on a family favorite, one that keeps all the comfort but feels good to eat any night of the week.

Why This Dish Belongs in Your Rotation

Let’s be honest, the words “healthy” and “casserole” don’t always feel like they belong together. This recipe bridges that gap beautifully. It uses simple swaps, like whole wheat pasta and creamy yogurt, that you won’t even notice once you take a bite.

The result is pure, unadulterated comfort food that just happens to be better for you. Even my kids, who usually eye mushrooms with suspicion, clean their plates every single time.

Ingredients Needed for the Recipe

Each ingredient here has a job, building layers of texture and flavor from the bottom of the pan to the crispy top. Here’s what you’ll need to gather.

• Whole Wheat Pasta: A sturdy base that holds up to the creamy sauce, adding a nutty depth and whole grain goodness.
• Butter & Olive Oil: Butter starts our savory vegetable sauté, while olive oil helps the panko topping turn golden and crisp.
• Onion, Celery & Garlic: This aromatic trio forms the flavor foundation, creating a savory base that makes the whole kitchen smell amazing.
• Mushrooms: They bring a meaty, earthy quality that makes the casserole feel hearty and substantial.
• Flour & Chicken Broth: Together, they create a quick, flavorful pan sauce that thickens beautifully and coats every ingredient.
• Cooked Chicken: Using pre-cooked chicken, like a rotisserie bird, is a huge time-saver and adds tender, juicy protein throughout.
• Plain Yogurt & Mozzarella Cheese: The yogurt adds a delightful tang and creaminess, while the melted mozzarella brings that classic, gooey cheese pull we all love.
• Lemon Juice & Worcestershire Sauce: These are the secret flavor boosters. The lemon brightens everything up, and the Worcestershire adds a punch of savory umami.
• Panko Breadcrumbs: They create an irresistible, crunchy topping that contrasts perfectly with the creamy filling below.
• Salt & Pepper: Essential for seasoning all those wonderful layers and making the flavors truly pop.

How to make Chicken and Mushroom Casserole?

Step 1- Prep Your Oven and Pasta

Begin by heating your oven to 350°F and lightly greasing a 9×13 inch baking dish. Cook your pasta in well-salted water until it’s just al dente.

Drain it and set it aside, as it will finish cooking in the oven later, absorbing all that delicious sauce.

Step 2- Sauté the Vegetables

Melt the butter in a large skillet over medium heat. Add the diced onion and celery with a good pinch of salt.

Let them soften and become fragrant, which takes about three to four minutes, then stir in the garlic and mushrooms.

Step 3- Create the Mushroom Sauce

Cook until the mushrooms have released their moisture and softened. Now, sprinkle the flour over everything and stir constantly for about a minute.

This cooks the raw flour taste out. Slowly pour in the chicken broth, stirring to incorporate the flour and prevent lumps.

Step 4- Thicken the Sauce

Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Let it bubble away, stirring occasionally, until it thickens nicely to a gravy-like consistency.

This should take about seven to nine minutes, then you can take it off the heat.

Step 5- Combine the Main Components

In a very large mixing bowl, combine the cooked pasta, diced chicken, yogurt, lemon juice, Worcestershire sauce, one cup of the mozzarella, pepper, and the remaining salt.

It will look creamy and inviting already. Now, pour the entire skillet of mushroom sauce into the bowl.

Step 6- Assemble the Casserole

Gently fold everything together until it’s evenly mixed. You want every piece of pasta coated in that creamy, veggie-studded sauce.

Transfer the entire mixture to your prepared baking dish, spreading it out into one even, comforting layer.

Step 7- Add the Crunchy Topping

In a small bowl, toss the remaining cup of mozzarella cheese with the panko breadcrumbs and olive oil.

Sprinkle this mixture evenly over the top of the casserole, creating a blanket of cheesy crunch.

Step 8- Bake to Perfection

Place the dish in your preheated oven and bake for 45 to 50 minutes. You’re waiting for that gorgeous golden-brown crust on top and bubbles around the edges.

Once it’s there, pull it out and let it rest for five to ten minutes. This rest is crucial—it lets the casserole settle so you get perfect, neat servings.

Make-Ahead and Storage Secrets

This casserole is a meal-prepper’s dream. You can assemble the entire dish, cover it tightly, and refrigerate it for up to two days before baking.

Just add the panko topping right before it goes in the oven, and you may need to add a few extra minutes to the baking time since it will be cold.

For longer storage, freeze the assembled, unbaked casserole for up to three months. Thaw it overnight in the refrigerator before baking as directed.

Leftovers keep beautifully in the fridge for 3-4 days, reheating into a fantastic quick lunch or second dinner.

Tips

• For the fastest prep, use a store-bought rotisserie chicken. Shred the meat while it’s still warm—it’s much easier, and you can use both white and dark meat for extra flavor.
• Don’t skip the step of letting the casserole rest after baking. Those few minutes allow the sauce to thicken up slightly, so your servings hold their shape beautifully on the plate.
• If your family is skeptical about mushrooms, try slicing them very thinly. They’ll blend seamlessly into the sauce, offering their flavor without a noticeable texture.
• Feel free to swap the vegetable mix based on what’s in your fridge. Diced carrots or bell peppers can add a lovely sweetness and color to the savory base.

Serving Ideas to Complete Your Meal

This casserole is wonderfully hearty on its own, but a simple side can turn it into a true feast. A crisp green salad with a sharp vinaigrette is my absolute go-to.

The bright, acidic dressing cuts through the richness of the dish in the most satisfying way.

For something a bit more rustic, some steamed green beans or roasted broccoli florets are fantastic. Their clean, simple flavors provide the perfect contrast.

And don’t forget a slice of crusty bread for mopping up every last bit of that creamy sauce from your plate.

Print Recipe

Chicken and Mushroom Casserole Recipe

Author: Kelsey Perez Cuisine: American Courses: Dinner, Lunch

Difficulty: medium Prep Time 20 mins Cook Time 50 mins Rest Time 10 mins Total Time 1 hr 20 mins

Cooking Temp: 177  C Servings: 6 Estimated Cost: $ 15 Calories: 480

Best Season: Fall, Winter

Description

Warm, comforting and totally satisfying, chicken and mushroom casserole gets a healthy twist with whole wheat pasta, lean chicken breast, and creamy plain yogurt. This family-friendly dish delivers ooey-gooey cheesy goodness without compromising on nutrition—perfect for chilly evenings or meal prep Sundays.

ingredients

Servings

• 1 pound whole wheat bow-tie pasta (or short pasta of choice)
• 1 tablespoon unsalted butter
• 1 cup diced white onion
• 2 medium celery stalks (diced)
• 2 teaspoons salt (divided)
• 2 cloves garlic (grated)
• 2 cups sliced mushrooms (button or cremini)
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 3 cups cooked chicken breast (shredded or diced rotisserie chicken works well)
• 32 ounces plain low-fat yogurt
• 2 cups shredded mozzarella cheese (divided)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 1 tablespoon extra virgin olive oil

Instructions

1. Pre-heat oven to 350°F (177°C) and spray a 9 x 13-inch baking pan with cooking spray.
2. Cook pasta according to package directions. Drain and set aside.
3. Heat butter in a large skillet over medium heat. Stir in onion, celery, and 1 teaspoon of salt. Cook until softened (3–4 minutes), then add garlic and mushrooms. Continue cooking until mushrooms are soft and fragrant (3–4 more minutes).
4. Sprinkle flour into the skillet and stir for 30–60 seconds until absorbed. Pour in chicken broth, bring to a boil, then reduce heat and simmer until thickened (7–9 minutes).
5. In a large bowl, combine cooked pasta, chicken, yogurt, remaining 1 teaspoon salt, 1 cup mozzarella, lemon juice, Worcestershire sauce, and pepper. Add the mushroom sauce and stir until evenly mixed.
6. Pour mixture into the prepared baking dish and spread evenly.
7. In a small bowl, mix remaining 1 cup mozzarella, panko, and olive oil. Sprinkle evenly over casserole.
8. Bake 45–50 minutes until golden brown and bubbly. Let rest 5–10 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 8g40%

Cholesterol 75mg25%

Sodium 820mg35%

Potassium 620mg18%

Total Carbohydrate 42g15%

Dietary Fiber 6g24%

Sugars 8g

Protein 38g76%

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Calcium 30 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: Assemble the casserole up to 1 day in advance; cover and refrigerate. Add 5–10 minutes to baking time if starting cold.
• Freezer-friendly: Freeze unbaked casserole for up to 3 months. Thaw overnight before baking.
• Vegetarian option: Swap chicken for white beans and use veggie broth.
• Extra flavor: Top with fresh parsley or thyme before serving.

Keywords: chicken and mushroom casserole, healthy casserole, creamy chicken pasta bake, whole wheat pasta casserole, comfort food dinner