Everyone has a can or two of cream soup in their pantry leftover from a holiday meal or sick day. Cream soup are great for casseroles because they are a quick and easy way to add sauce without much effort. This chicken and mushroom casserole is just one way a can of cream soup can be transformed into a hearty and tasty meal.
Chicken and Mushroom Casserole
3 boneless, skinless chicken breasts
3 tablespoons olive oil, divided
2 garlic cloves, finely minced
1 pint sliced mushrooms
1 10 3/4 ounce can low sodium cream of mushroom soup
1/2 cup plain Greek yogurt or low fat sour cream
1/2 cup chicken stock
1/2 cup low fat cream cheese
1 teaspoon Italian seasoning
1/2 cup shredded parmesan cheese
2/3 cup crushed butter cracker crumbs (like Ritz)
4 tablespoons butter, melted
salt and freshly ground pepper, to taste
Step 1: Preheat oven to 375 degrees Fahrenheit. Grease a casserole dish with olive oil or butter and set aside
Step 2: Heat two tablespoons of olive oil in a large skillet over medium high heat. Liberally season both sides of the chicken breasts with salt and pepper. Cook the chicken for 5 to 7 minutes on each side until chicken beasts are cooked through and juices run clear. Remove from heat and let cool. Once cooled, shred the chicken breast into bite sized pieces.
Step 3: Heat remaining tablespoon of olive oil in a large skillet over medium high heat. Add the garlic and cook for 30 seconds until fragrant. Add the mushrooms and cook for 5 to 7 minutes, stirring often. Next, add the cream of mushroom soup, Greek yogurt or sour cream, chicken stock, cream cheese and Italian seasoning. Mix thoroughly and bring the mixture to a simmer. Reduce heat to low and add cooked chicken. Mix until well combined.
Step 4: Transfer the creamy chicken and mushroom mixture to the prepared casserole dish. Top with parmesan cheese and cracker crumbs. Drizzle the melted butter over the top. Bake for 15 to 20 minutes until the topping is golden brown and crisp and cheese has melted. Serve hot.