Best Creamy Mushroom and Chicken Casserole Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is often less expensive and convenient.

Cut the top off the hairy end of the onion and cut it into two equal sections.

Peel the skin off the chosen half and cut it into 1/8 inch thick sections.

Turn the onion and cut from top to root to create a small dice.

Set the diced onion aside.

Wipe the mushrooms with a damp towel or rinse quickly with cold water and dry.

Cut the mushrooms in half and slice them into 1/4 inch thick sections.

Set the sliced mushrooms aside.

Trim both ends of the garlic cloves and smash them with a knife to peel.

Mince the garlic into small pieces and set aside.

Drain the thawed spinach in a strainer and squeeze out excess water.

Remove skin from the rotisserie chicken and cube or shred it into small pieces, aiming for 2 cups or 300 g.

Grate Parmesan cheese until you have 3/4 cup or 70 g.

Boil water in a large pot and season it with coarse ground kosher salt.

Preheat the oven to 400°F (204°C).

Heat a large oven-safe skillet over medium heat and add oil to coat the bottom.

Add the diced onion and season with salt; sauté for 6 to 7 minutes until translucent.

Add the sliced mushrooms and a pinch of salt; sauté for 12 to 15 minutes until browned and moisture is cooked off.

Add the chopped spinach and stir, breaking up any large chunks.

Add the cubed chicken and stir in a small pinch of salt.

Add minced garlic and cook for 30 to 40 seconds until fragrant; mix everything together and transfer to a bowl.

Melt 2 tablespoons of unsalted butter in the skillet, then add 4 tablespoons of flour to make a roux, cooking for 3 to 5 minutes until light brown.

Pour in 1 and 1/2 cups of room temperature milk while mixing to dissolve the roux until smooth.

If the mixture is too thick, add 1 to 2 tablespoons more milk to thin it out.

Combine the cooked ingredients with the sauce until everything is coated and set aside.

Cook the rotini pasta according to package directions in the boiling water, stirring occasionally to prevent sticking.

Save 1 cup of pasta water before draining the pasta.

Add the drained pasta to the skillet with the sauce and other ingredients, mixing thoroughly to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens