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.

IMAGE Miguel Nacianceno| Styling by Rachelle Santos

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.



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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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