Name: Chicken and Portobello Mushroom Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 12-oz. package extra-wide egg noodles; 2 T. extra virgin olive oil, divided; 1 T. unsalted butter; 1 medium red onion, diced; 2 t. garlic powder, divided; Sea salt and black pepper, to taste; 4 oz. Portobello mushrooms, chopped; 4 oz. cream cheese, room temperature; 1 10.5-oz. can cream of mushroom condensed soup (or 1½ c. homemade soup); ½ c chicken broth – only if using canned cream of mushroom soup; ½ c. sour cream; 1 t. dried thyme; 12 oz. shredded, cooked chicken; 1 c. frozen peas; 1/3 c. Parmesan cheese, freshly grated; 3 T. fresh parsley, to garnish

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Indulge in the ultimate comfort food with our Chicken and Portobello Mushroom Casserole. This hearty dish combines tender chicken, earthy mushrooms, and al dente egg noodles in a creamy, savory sauce. It’s the perfect meal for those cozy nights when you crave something warm, satisfying, and oh-so-delicious.

Whether you’re feeding a family or meal prepping for the week, this casserole is sure to become a staple in your recipe repertoire. With its rich flavors and simple preparation, it’s a dish that proves comfort food can be both easy and elegant. Get ready to experience a hug in a dish!

Why You’ll Love This Recipe

Comforting and satisfying, perfect for any season
Versatile: can use rotisserie, leftover, or freshly cooked chicken
Option to use homemade or canned cream of mushroom soup
Make-ahead friendly for busy weeknights
Freezes well for future meals

Ingredients

Extra-wide egg noodles: The hearty base of our casserole, providing texture and substance.
Olive oil and butter: Used for sautéing, adding richness and flavor.
Red onion and garlic powder: Aromatic ingredients that build the flavor foundation.
Portobello mushrooms: Add a meaty texture and earthy flavor to the dish.
Cream cheese: Contributes creaminess and tanginess to the sauce.
Cream of mushroom soup: Forms the base of our creamy sauce.
Sour cream: Adds richness and a subtle tang to the sauce.
Dried thyme: Complements the mushroom flavor beautifully.
Shredded chicken: The main protein, providing a satisfying, hearty element.
Frozen peas: Add a pop of color and sweetness to the dish.
Parmesan cheese: Creates a delicious golden crust on top of the casserole.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Turkey can replace chicken for a post-Thanksgiving twist.
Shiitake or button mushrooms can substitute for Portobellos.
Greek yogurt can replace sour cream for a lighter option.
Frozen mixed vegetables can be used instead of just peas for more variety.

Instructions

Cook noodles and toss with a bit of soup to prevent sticking

Sauté onions, garlic, and mushrooms

Mix in cream cheese, soup, and seasonings

Combine with chicken, peas, and noodles

Transfer to casserole dish and top with Parmesan

Bake until golden and bubbly

Recipe Tips

Shred chicken while it’s still warm for easier handling
Don’t overcook the noodles as they’ll continue to cook in the oven
Let the casserole rest for 5-10 minutes after baking to set
For a crunchy topping, sprinkle with panko breadcrumbs before baking
Taste and adjust seasoning before baking, as flavors will concentrate

Serving Suggestions

This Chicken and Portobello Mushroom Casserole is a meal in itself, but pairs wonderfully with a crisp Garden Salad or some Garlic Roasted Broccoli.

Storage & Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions for up to 3 months.

To reheat, thaw overnight in the refrigerator if frozen. Then, warm in a 350°F oven for about 20-25 minutes, or until heated through. If reheating individual portions, microwave on medium power, stirring occasionally, until hot.

Recipe FAQ

Can I use rotisserie chicken in this recipe?

Absolutely! Rotisserie chicken is a great time-saver and adds excellent flavor.

How can I make this casserole gluten-free?

Use gluten-free egg noodles and ensure your cream of mushroom soup is gluten-free (or make a homemade gluten-free version).

Can I prepare this casserole in advance?

Yes! Assemble the casserole up to a day ahead, cover and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before putting it in the oven.

What if I don’t have Portobello mushrooms?

Any type of mushroom will work well in this recipe. Button mushrooms or cremini are great alternatives.

Can I add more vegetables to this casserole?

Certainly! Feel free to add vegetables like carrots, celery, or bell peppers. Just be sure to sauté them with the onions to ensure they’re tender.