Meet the One-Pan Meal: Chicken Casserole Recipe

Long hours at work or didn’t get to plan your weeknight menu? Turn to easy reliables like this one.

We know you don’t always get to plan your weeknight meals even when you said you would. Check your pantry and refrigerator: you only need chicken, mushroom soup, potatoes, mushrooms, and cream and you’re on your way to mastering the one-pan meal.



4 Tips To Make Weeknight Cooking Easier



Chicken Casserole Recipe

Serves 6
Prep time 15 minutes
Cooking time 45 minutes

2 tablespoons cooking oil
1 medium onion, chopped
4 cloves garlic, minced
1 cup sliced canned or fresh mushrooms
1 kilo chicken, boiled and shredded
2 (290-gram) cans condensed cream of mushroom soup
1 cup all-purpose cream
salt and pepper, to taste
1 kilo potatoes, boiled, peeled, and mashed
2 tablespoons butter
chopped parsley for garnish
side salad or buttered mixed vegetables, to serve (optional)

1 Heat olive oil in a saucepot. Add onions and saute until translucent. Add garlic and saute until fragrant. Add mushrooms and cook until tender.

2 Add shredded chicken and mix until well incorporated.

3 Add cream of mushroom soup and all-purpose cream. Fill 1 can of mushroom soup with water and add to the pot; stir the mixture well. Simmer for about 15 minutes and season to taste with salt and pepper. Let mixture cool.

4 Transfer to a baking dish. Cover with mashed potatoes and dot with butter.

5 Bake in an oven preheated to 350 degree fahrenheit or in a turbo broiler for 20 minutes or until golden brown and bubbly. Garnish with chopped parsley. Serve with a side salad or buttered mixed vegetables.

6 If packing for baon, carefully transfer to a container and let cool for 10 minutes. Cover container with the lid.


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