Description
A creamy and hearty chicken and mushroom casserole that makes the perfect comforting dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add onion and garlic. Sauté for 2 minutes until softened. Add mushrooms and cook for another 4-5 minutes until browned.
- Stir in cream of mushroom soup, chicken broth, sour cream, thyme, salt, and pepper. Mix well.
- Return chicken to the skillet. Stir in frozen peas. Transfer the mixture to a 9×13-inch casserole dish.
- Sprinkle cheddar cheese evenly over the top.
- Bake for 20-25 minutes until bubbly and cheese is melted and golden.
- Let rest for 5 minutes before serving.
Notes
For a lighter version, use low-fat soup and sour cream. You can also add other vegetables like carrots or broccoli.
Nutrition
- Calories: 385
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 12g
- Protein: 32g