This creamy chicken and mushroom casserole is classic comfort food made easy. Shredded rotisserie chicken, sautéed mushrooms, and onions get stirred into a sauce of cream of mushroom soup, sour cream, and Swiss cheese. A buttery breadcrumb topping bakes up golden and crisp.

It takes about 20 minutes to prep and 30 minutes to bake. Using a store bought rotisserie chicken means there is no raw chicken to cook, which saves time and cleanup on a busy night.

Why This Casserole Works

Rotisserie chicken is already cooked and well seasoned. It stays moist in the creamy sauce, and you only need to shred it. Three cups is about what you get from one average bird.

Sautéing the mushrooms and onions first is worth the extra pan. It cooks off their water so the casserole does not turn soupy, and it gives them a deeper, browned flavor. Fresh mushrooms paired with cream of mushroom soup give a double layer of earthy mushroom taste.

Sour cream adds a gentle tang that keeps the sauce from tasting flat. Swiss cheese melts smoothly and has a mild, nutty flavor that goes very well with mushrooms. The breadcrumb and butter topping adds the crunch every good casserole needs.

Ingredients and Easy Swaps

• Rotisserie chicken: 3 cups shredded. Leftover roast chicken or turkey works too. You can also poach 1 1/2 pounds of chicken breasts until they reach 165°F, then shred.
• Mushrooms: 2 cups sliced. White button or cremini (baby bella) mushrooms are both great.
• Cream of mushroom soup: One 10.5 ounce can. Cream of chicken soup works if that is what you have.
• Sour cream: 1 cup. Plain Greek yogurt is a lighter swap.
• Swiss cheese: 1 cup shredded. Gruyère, mozzarella, or Monterey Jack also melt well.
• Onion, thyme, salt, and pepper: Simple seasonings that let the chicken and mushrooms shine.
• Breadcrumbs and butter: Panko gives an extra crispy top. Crushed buttery crackers are another tasty option.

How to Make It at a Glance

1. Preheat the oven to 375°F and grease a 9×13 inch baking dish.
2. Sauté the mushrooms and onions in a skillet over medium heat until soft.
3. In a large bowl, mix the soup, sour cream, thyme, salt, and pepper.
4. Stir in the chicken, mushrooms, onions, and Swiss cheese. Spread in the baking dish.
5. Mix the breadcrumbs with melted butter and sprinkle over the top.
6. Bake for 30 minutes until bubbly and golden. Let it cool a few minutes before serving.

Common Mistakes to Avoid

• Skipping the sauté. Raw mushrooms release water as they bake and make the casserole runny.
• Over salting. Rotisserie chicken and canned soup are both salty. Taste the mixture before adding all the salt.
• Using a dish that is too big. In a very large pan, the filling spreads thin and dries out. A 9×13 inch dish is just right.
• Serving it straight from the oven. A 5 to 10 minute rest lets the sauce thicken so it scoops neatly.

One more tip: shred the rotisserie chicken while it is still a little warm. The meat pulls off the bones much more easily. Pull off and discard the skin, then use two forks to shred the breast and thigh meat into bite size pieces. Save the bones in the freezer to make broth later.

Variations

• Add pasta or rice: Stir in 2 cups of cooked egg noodles or rice to stretch it into a one dish meal.
• Green veggies: Add 1 cup of steamed broccoli florets or a handful of spinach with the chicken.
• Garlic herb: Sauté 2 cloves of minced garlic with the mushrooms and add chopped parsley on top.
• Bacon: Sprinkle 4 slices of crumbled cooked bacon over the filling before adding the breadcrumbs.

What to Serve With It

Spoon the casserole over egg noodles, white rice, or mashed potatoes to catch every bit of the creamy sauce. For a green side, try roasted green beans, steamed broccoli, or a simple salad with a light vinaigrette. Warm dinner rolls or biscuits round out the meal.

This dish also travels well. Bake it in a disposable foil pan to bring to a potluck or drop off for a friend who just had a baby.

Make Ahead, Storage and Reheating

Assemble the casserole without the breadcrumb topping. Cover and refrigerate for up to 24 hours. When you are ready, add the buttered breadcrumbs and bake. Add 10 to 15 minutes since it will start cold.

Store leftovers covered in the fridge for up to 4 days. Reheat portions in the microwave, or warm the dish in a 350°F oven until the center reaches 165°F. To freeze, wrap the unbaked casserole (without the topping) well and freeze for up to 3 months. Thaw overnight in the fridge before baking.

FAQ

Can I make this without canned soup?
Yes. Melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, then slowly whisk in 1 1/4 cups of milk or broth. Cook until thick and use it in place of the soup.

How much chicken is in a rotisserie chicken?
Most grocery store birds give about 3 to 4 cups of shredded meat, which is right for this recipe.

Can I use canned mushrooms?
Yes. Drain them well and skip most of the sauté time. Fresh mushrooms have better flavor and texture.

Can I halve the recipe?
Yes. Use half of everything and bake in an 8×8 inch dish for about 25 minutes.

Creamy Chicken and Mushroom Casserole

Recipe by Derek Jacobson

Servings

4

servings

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Ingredients

• 3 cups rotisserie chicken, shredded

• 2 cups sliced mushrooms

• 1 can (10.5 oz) cream of mushroom soup

• 1 cup sour cream

• 1 cup shredded Swiss cheese

• 1/2 cup chopped onion

• 1/2 tsp thyme

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 cup breadcrumbs

• 2 tbsp melted butter

Directions

• Preheat oven to 375°F. Grease a 9×13-inch baking dish.
• In a skillet over medium heat, sauté mushrooms and onions until soft.
• In a large bowl, mix cream of mushroom soup, sour cream, thyme, salt, and black pepper.
• Stir in shredded chicken, sautéed mushrooms, onions, and Swiss cheese.
• Transfer to the prepared baking dish and sprinkle with breadcrumbs mixed with melted butter.
• Bake for 30 minutes until bubbly and golden brown.
• Let cool slightly before serving.

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