Here’s a delicious chicken and mushroom bake recipe using Campbells cream of mushroom soup. This casserole is made using leftover cooked chicken, making it a super quick dish for dinner.
This is baked in the oven and is topped with tasty parmesan cheese. For a vegetarian casserole recipe, simply swap the chicken for extra vegetables - easy!
Get the directions for my chicken and mushroom bake recipe on my website: https://www.warrennash.co.uk/recipes/chickenandmushroombakerecipe
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Ingredients (Serves 3 | Prep time: 10m | Cooking time: 25m | 350 calories & 17g fat p/serving):
- 150g Mushrooms
- Oil (to fry)
- ½ large Onion
- 2 Garlic cloves
- 1 Can Campbells condensed mushroom soup
- 1 tsp Wholegrain mustard
- 20ml Milk
- Salt (to season)
- 300g Leftover cooked chicken pieces
- 50g Parmesan cheese
- Fresh Parsley
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