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Chicken-Mushroom Deluxe

My family could eat noodle dishes at every meal. For a change of pace from traditional spaghetti, I like this creamy casserole packed with chicken and mushrooms.
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    6-8 servings


  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup whole milk
  • 1/4 cup chopped pimientos
  • 3/4 teaspoon dried basil
  • 1 package (8 ounces) spiral pasta, cooked and drained
  • 2 cups 4% cottage cheese
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 3 cups cubed cooked chicken


  • In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Add the soup, milk, pimientos and basil; mix well and heat through.
  • Place pasta in a greased 13x9-in. baking dish. Combine the cottage cheese, cheddar and 1/4 cup Parmesan; spread over pasta. Top with chicken. Pour sauce over chicken. Sprinkle with remaining Parmesan cheese.
  • Cover and bake at 350° for 50-55 minutes or until bubbly.
Nutrition Facts
1-1/2 cups: 384 calories, 20g fat (11g saturated fat), 101mg cholesterol, 805mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 32g protein.

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