Chicken Mushroom Skillet Casserole
THIS Chicken Mushroom Skillet Casserole is a delicious one pot meal for the whole family! It is stuffed to the gills with loads of delicious flavor. But the cool thing is, the whole chicken was cooked in an Instant Pot, and it only took 30 minutes? (A boiled or rotisserie chicken would work too!).
For this recipe, I used lots of fresh vegetables, like zucchini, mushrooms and onions. And the casserole gets its creaminess from the cream of chicken and Alfredo sauce. Here’s how to make it for your family!
Ingredients:
- 3 cups pasta
- 2 cups chicken
- 1 cup zucchini, cut into quarters
- 1 cup mushrooms, sliced thin
- 1 cup cheddar cheese, shredded
- 1/2 cup onions, chopped
- 1 can Cream of Chicken
- 1 jar Alfredo Sauce
Directions:
- Preheat oven to 350.
- In a large stock pot filled with water bring water to a boil, add two tablespoons of salt and add pasta. Cook using the instructions on the pasta packaging. When the pasta is al dente pour it into a colander and drain. Return to pot and toss with EVOO and set aside.
- Saute veggies one vegetable at a time, individually adding 1/4 tablespoon of EVOO with each batch of veggies.
- In a bowl pour in Alfredo sauce and Cream of Chicken soup, mix very well.
- Pour Alfredo sauce mixture onto cooked pasta.
- Add vegetables and toss well.
- Transfer pasta mixture into a large casserole dish, and top with shredded cheese and Panko breadcrumbs.
- Cook for 25 minutes.
- Serve.
Chicken Mushroom Skillet Casserole
Recipe Type: Main
This delicious one pot chicken mushroom skillet casserole mixes fresh summer veggies with a creamy cheese sauce for a dish that will please the whole family!
Ingredients
- 3 cups pasta
- 2 cups chicken
- 1 cup zucchini, cut into quarters
- 1 cup mushrooms, sliced thin
- 1 cup cheddar cheese, shredded
- 1/2 cup onions, chopped
- 1 can Cream of Chicken
- 1 jar Alfredo Sauce
Instructions
- Preheat oven to 350.
- In a large stock pot filled with water bring water to a boil, add two tablespoons of salt and add pasta. Cook using the instructions on the pasta packaging. When the pasta is al dente pour it into a colander and drain. Return to pot and toss with EVOO and set aside.
- Saute veggies one vegetable at a time, individually adding 1/4 tablespoon of EVOO with each batch of veggies.
- In a bowl pour in Alfredo sauce and Cream of Chicken soup, mix very well.
- Pour Alfredo sauce mixture onto cooked pasta.
- Add vegetables and toss well.
- Transfer pasta mixture into a large casserole dish, and top with shredded cheese and Panko breadcrumbs.
- Cook for 25 minutes.
- Serve.
You might also want to try these yummy recipes!
Easy Cheesy Shells – Ricotta Stuffed Shells
Fiesta Chicken Crockpot Recipe
Easy Chicken Cheese Enchiladas Recipe
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[…] Chicken Mushroom Skillet Casserole Recipe This recipe is an all in one dish in the skillet and calls for just 25 cooking time before […]