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Cream of Mushroom Chicken Casserole
At a Glance
- Total
- 1 hr 30 min
- Servings
- 4.00 - serving(s)
Categories
- Casseroles
- Main Course
- Baked
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cream of Mushroom Chicken Casserole brings together 1 cut up chicken, flour, cavendars all purpose Greek seasoning (if frying) in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Deep casserole dish, mixing bowl, whisk, oven
Ingredients
- 1 cut up chicken
- flour
- cavendars all purpose Greek seasoning (if frying)
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 2 (10 1/2 ounce) cans cream of chicken and mushroom soup
- 2 chicken bouillon cubes or 1 teaspoon instant chicken bouillon
- 1.5 (10 1/2 ounce) cans water (use empty soup can)
- 1/2 teaspoon cavendars all purpose Greek seasoning
- 1 pinch garlic powder
- 2 1/2 cups milk
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Instructions
Boil or fry chicken until done.
PREHEAT 375°.
FRY METHOD: Season with Cavendar's Greek seasoning mix, shake with flour and fry until completely done.
In bowl mix ingredients together beat with wire whisk.
Place chicken in deep casserole dish.
Cover chicken with soup mixture.
Bake uncovered for 1 hour.
Serve over rice (jasmine (basmati) rice is the best with this recipe).
REDUCED FAT METHOD: Boil skinless chicken until done.
Use the broth instead of the water!
You could also use the broth when cooking the rice.
This method is much lower in fat than the fried method but doesn't taste as good.
Also use the healthy request soups to lower even more in fat sodium and calories.
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