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Chicken and Mushroom Casserole

Posted in : Chicken, Pasta on by : MikeZ

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Chicken and Mushroom Casserole

A simple, creamy, and comforting pasta dish that's perfect for any evening dinner.
Difficulty: Easy
Cuisine American
Keyword Chicken
Method Stove Top
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6


  • Large Skillet
  • Pasta Pot and Colander


  • 1 Lb. Fettuccine Pasta
  • 2 Cups Frozen Peas
  • 3 Cups Cooked Chicken - chopped
  • 1 Cup Grilled Mushrooms - quartered or halved
  • 1 Lg. Shallot - minced
  • 2 Tbsp. Butter
  • ½ Cup Heavy Cream
  • ½ Cup Grated Parmesan Cheese - + more when served.
  • Salt
  • Freshly Ground Black Pepper


  • Cook pasta to al denté. A few minutes before pasta is finished, add frozen peas to pot to thaw, then drain it all, reserving ¼ cup pasta water.
  • In large skillet, melt butter. Sauté shallot and mushrooms until softened, about 5 minutes, stirring occasionally. Add cream and cheese. Season with salt and pepper. Keep warm over low heat.
  • Add pasta and peas to skillet; toss to combine. Add some reserved pasta water if pasta looks dry.
  • Serve warm, topped with additional cheese. Refrigerate any leftovers.


No Cooked Chicken?  No problem.  Simply cube thigh or breast meat into bite-sized pieces and sauté in 2 Tbsp. EVOO until all the pink is gone.  Reserve chicken in a bowl, then add butter and use the same skillet to continue with the recipe as above.
Substitute a Medium Onion for the shallot.

Copyright © 2021 – 2023 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved


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