Need a cozy no-fuss dinner that feels like a warm hug at the end of the day? This creamy Chicken Mushroom Pasta Casserole is the perfect meal! Think pasta smothered in creamy cheese sauce, and loaded with chicken. It's a great meal your entire family will love!
Italian meals are always comforting. Chicken and pasta baked in a luscious mushroom sauce with gooey mozzarella—what’s not to love?
Jump to:
- Chicken mushroom pasta casserole
- Ingredients you’ll need
- Creative variations to try
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Pro tips for the perfect chicken mushroom pasta casserole
- How to store leftovers
- More casserole recipes you’ll love
- Perfect pairings: what to serve with
- Chicken Mushroom Pasta Bake
Chicken mushroom pasta casserole
I always keep the ingredients for this dish in the pantry and freezer, ready for those nights when I need a quick, comforting dinner. I don't know about you, but there's nothing more frustrating than having to run to the grocery store for one or two items. Especially after a long day! That's why I always keep frozen diced chicken stocked. It's a lifesaver!
The best part? The 30-minute cook time makes this a great recipe for last-minute dinners when time is a crunch!
- Family-friendly comfort food.
- Uses pantry and freezer ingredients.
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Rotisserie chicken or cooked chicken breasts, skinless chicken thighs. Really any cooked shredded chicken works great in this recipe.
- Wide egg noodles or any small pasta. Substitute gluten free pasta if you prefer.
- Golden mushroom soup - this is a savoy condensed soup with a base of beef stock and tomato paste.
- cream of chicken soup
- canned sliced mushrooms
- evaporated milk
- shredded mozzarella cheese
- panko bread crumbs or crushed Ritz crackers
- butter
- garlic salt
Creative variations to try
- Toss in a handful of cherry tomatoes or a jar of sundried tomatoes for a burst of fresh, zingy flavor.
- You could also stir in some other veggies, like peas, spinach or fresh asparagus.
- Shred fresh parmesan and mix with the panko bread crumbs - it will give you amazing flavor!
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven, prep the casserole dish and set aside.
- Cook the pasta and drain well. Toss with butter and ½ teaspoon of garlic salt.
- Whisk the soup (undiluted) and evaporated milk together until combined.
- Add the diced chicken, mushrooms (with liquid), cooked pasta, and half the shredded cheese. Mix, then spoon the mixture into the prepared casserole dish. Top with the remaining cheese.
- Mix with the panko bread crumbs with melted butter and sprinkle over the casserole.
- Bake in preheated oven for 25-30 minutes or until hot and bubbly.
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Essential tools for this recipe
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- 9x13 casserole dish
- large stockpot
- mixing spoon
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Frequently asked questions (FAQ’s)
No, it’s not absolutely necessary to use your broiler. However, it gives the breadcrumb topping a delicious golden brown crunch!
Yes, prepare and cover with plastic and refrigerate up to 24 hours.
You can make creamy chicken pasta with half and half, heavy cream, or any other type of milk (including soy milk). However, if you choose thicker ingredients like cream cheese, Greek yogurt, or sour cream, you’ll probably need to add some extra liquid to keep it creamy.
Pro tips for the perfect chicken mushroom pasta casserole
Cook the egg noodles in salted, boiling water for about to al dente. Until they are just tender—not too soft, but not too hard. They will finish cooking in the oven.
- Save a cup of pasta water, you want this casserole to be good and saucy BEFORE putting it in the oven. Don't be afraid to add pasta water to the sauce. Start with a half cup.
How to store leftovers
Refrigerate—Store leftover chicken mushroom pasta in an airtight container in the fridge for up to four days.
Freezer—Freeze leftovers in an airtight container for up to three months.
Reheat—Reheat refrigerated chicken mushroom pasta in the microwave or in a large skillet on the stovetop. Add a splash of chicken broth, vegetable broth, or milk to the creamy sauce since it dries out a bit in the fridge.
More casserole recipes you’ll love
Here are more cheesy, delicious pasta bakes!
Perfect pairings: what to serve with
- Tomatoes pair great with cheesy pasta! Heirloom Tomato Salad will give a crisp, fresh pop of flavor to your chicken mushroom pasta bake.
- Want a side of veggies but don’t have time to roast them? Three-Ingredient Steamed Green Beans are both quick and delicious.
- Finally, enjoy White Chocolate Covered Strawberries for a light and refreshing sweet treat after this decadent, hearty meal.
Still need to find the perfect side dish? I gotcha! Check out What to Serve with Pasta Bake here.
What is your favorite veggie add-in for pasta bakes? Tell me in the comments below!
Chicken Mushroom Pasta Bake
Ingredients
- 3 cups rotisserie chicken, diced or cooked chicken breasts
- 16 ounces wide egg noodles
- 10.5 ounce can golden mushroom soup
- 10.5 ounce can cream of chicken soup
- 4 ounce can sliced mushrooms undrained
- 12 ounce can evaporated milk
- 2 cups shredded mozzarella cheese
- 1 cup panko bread crumbs
- 2 tablespoons butter divided
- ½ teaspoon garlic salt
Instructions
- Preheat the oven to 350 degrees. Spray 9x13 casserole with non stick cooking spray, set aside.
- Cook pasta to al dente, drain well. Toss in 1 tablespoon butter and ½ teaspoon garlic salt.
- Add both cans of soup and evaporated milk to the large stockpot the pasta was cooked in. (You could use a large bowl, but why dirty another pan?) Whisk to combine.
- Add the cooked, diced chicken, canned mushrooms (with liquid), cooked pasta, and half the shredded cheese. Stir to combine. Spoon the mixture into the prepared casserole dish. Top with the remaining cheese.
- Melt 1 tablespoon butter. Mix with the panko bread crumbs. Sprinkle over the casserole.
- Bake in preheated oven for 25-30 minutes or until hot and bubbly. Place under the broiler for a minute or two (watch carefully!) until the top is golden brown.
Camden says
I want to make this chicken and mushroom pasta bake as soon as I can, it looks incredible! Can't wait to make it with some extra side veggies. Thank you!
Debra Clark says
Enjoy Camden, it's a yummy recipe!
Debbie says
Reading about this chicken and mushroom pasta bake has me drooling. I am going to make it next week with a few sun dried tomatoes thrown in the mix. Thank you!
Debra Clark says
That's a great addition Debbie - enjoy the recipe!
Alyssa says
I will have to make this chicken mushroom pasta bake for my mother in law when she is in town. This is one of her favorite meals!
Brittany says
My son is picky about noodles. Could I evenly swap for spaghetti noodles in this chicken and mushroom pasta bake?
Bowl Me Over says
Absolutely, you can swap and use spaghetti. Rotini or penne pasta would be terrific as well. Enjoy!
Kristen says
This chicken and mushroom pasta bake looks SO creamy and satisfying. The gooey cheese, creamy sauce, and crispy Panko topping--YUM! My mouth is watering!
Bowl Me Over says
Oooh did you describe it perfectly Kristen. I hope you give it a try soon!
Ross says
I note that the recipe calls for garlic salt in the ingredient list, but the instructions call for garlic powder. Please advise.
Bowl Me Over says
Hey Ross - thank you for bringing that to my attention. This recipe calls for garlic salt, not powder. I've updated it. I appreciate your attention to detail! Enjoy the casserole!!!
Ross says
In Step 4, the recipe says to add HALF of the cheese. No mention as to what to do with the remaining half of the cheese. Please advise.
BTW, we use weight measurements in our cooking so we assigned 224 Grams to the TWO Cups of cheese; 112 Grams per Cup volume measure.
Debra Clark says
Sorry, Ross. After spooning the remaining cheese into the baking dish, you'll add it to the top of the casserole, followed by the panko breadcrumb mixture. The instructions have been updated. Thank you for bringing it to my attention!
I'm glad you're able to easily translate into weight measurements for your needs, that's great!