chicken casserole with cream of mushroom soup

Add extra beans, or toss in some diced bell peppers to add more veggies to this dish.Īnd, once again, I focused on the main dish and forgot about a side. You could easily substitute pulled or diced chicken and pinto beans, or sausage and white beans. We used a pound of ground beef and a can of black beans. Which is also now a playroom for a busy toddler with lots of tractors. I guess I was done photographing!īy the way, in case you were wondering, I do take my food photos in the basement. Then he decided he was really hungry, and just needed to take them all. Baby Doc decided he wanted to try one of the chips. I had some help while I was taking the pictures of this yummy dish. I had grabbed some pre-cooked slow cooker ground beef out of the freezer earlier that day, and that cut even more time off the prep for this casserole. Farmer Doc helped (really, he was anxious to get the next Star Wars movie started, so anything to hurry dinner along was a bonus). In addition to being tasty, this was so simple to put together. Then instead of rolling the filling inside your tortillas, layer everything in your pan like a lasagna. It’s basically an enchilada lasagna! Mix up all your ingredients. All that filling and rolling before you get to the baking and eating! I found this recipe for Enchilada Casserole in “Almost Homemade” by Gooseberry Patch, and knew I would have to try it. I love eating enchiladas, I just don’t love making them. Ingredients 1 can (10.5 ounces) Campbells Condensed Cream of Mushroom Soup or 98 Fat Free Cream of Mushroom Soup 1/2 cup reduced fat (2) milk 1 cup. Like my pork chops recipe, the chicken can also be baked instead.Do you want to enjoy enchiladas at home, but don’t want to take the time to make them? This Enchilada Casserole is just what you’re looking for! Sliced mushrooms, green beans or broccoli would be yummy. Other readers have commented that they add frozen vegetables while the chicken is simmering to make this a complete meal. The mushroom gravy is delicious spooned over mashed potatoes, but really tasty with whatever side you choose, such as egg noodles or rice. Pour in the cream of mushroom soup, stir, cover and simmer until the chicken is cooked through. This adds an extra layer of flavor and seals in the juices.

Season the chicken, then brown on both sides. If you have whole chicken breasts I recommend slicing them in half lengthwise. You can use regular chicken breasts, but the cook time will be much longer than listed in the recipe below. Melt the butter in the microwave and pour over the stuffing mix. Place the American cheese slices on top of the mixture. Pour the mixture over the squash and onions in the baking dish and stir to combine well. They cook up faster than regular split chicken breasts and they’re extra juicy and…tender! In a mixing bowl, mix together the soup, sour cream, and eggs. The black pepper complements the gravy perfectly.įor the chicken I prefer to use thin cut breasts or chicken tenders.

I can’t cook without salt, pepper and garlic in everything! I do recommend seasoning the chicken for even better flavor. This recipe is fantastic because you really only need two ingredients (chicken + mushroom soup) yet the flavor is PHENOMENAL.

Or, when my oven is being used for other things like Broccoli Cheese Rice Casserole or Coconut Flan for dessert! Stovetop cream of mushroom chicken comes in handy when it’s summer and I don’t want to turn on the oven. The recipe is so easy and versatile, I wanted to show how you could make Cream of Mushroom Chicken on the stovetop. One of the top recipes on the blog is for Cream of Mushroom Pork Chops BAKED. The creamy gravy is just begging to be served with rice, noodles or mashed potatoes! Cream of Mushroom Chicken dinner – if you want chicken that’s tender and juicy this is the recipe for you! With just a couple common ingredients it could not be easier to make.

Chicken casserole with cream of mushroom soup