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Creamy Chicken, Mushrooms, and Vegetable Casserole

Creamy Chicken, Mushrooms, and Vegetable Casserole

Creamy Chicken, Mushrooms, and Vegetable Casserole

Most folks have their favs when it comes to the casserole. Sometimes its what Mom made on a weekly basis or perhaps only on special occasions or holidays. 

Who remembers the Creamy Chicken, Mushroom, and Vegetable Casserole?

One of my favorites, I’m not sure what name it went by, but the key was a combination of cream of mushroom soup mixed with sour cream. Double delicious!

SPG-9675

The triple dip included a few splashes of sherry in the combination!

This casserole was often lined with bread cubes which soaked through flavoring the sensational flavored triple dip. Broccoli or spinach were possible vegetable components as well.

Not only creamy and delicious, whichever way you mix it the preparation is all out so darn easy!

The warmth of a revisited comfort food casserole trending in my kitchen, the Creamy Chicken, Mushroom, and Vegetable Casserole.

Creamy Chicken, Mushrooms, and Vegetable Casserole

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Category: Poultry

Cuisine: American Homestyle

Servings: 4 servings

Creamy Chicken, Mushrooms, and Vegetable Casserole

Ingredients

  • spray cooking oil
  • 2 tablespoons butter
  • 2 tablespoons Panko bread crumbs
  • 4 large chicken breasts, cooked to 'just done' then cubed into bite sized pieces
  • 2 cans Cream of Mushroom soup
  • 2 cups sour cream
  • 1/8 cup dry sherry
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups kale, inner stem removed, thinly sliced then cut in half
  • 1 cup frozen baby peas
  • few pinches coarse kosher salt, more or less to taste
  • few grinds fresh ground black pepper

Instructions

  1. Preheat oven to 350 degrees
  2. Grease casserole dish with spray cooking oil
  3. Melt butter in a small sized skillet, spoon in Panko bread crumbs, cook on medium heat for two minutes, shaking pan to combine, until very light golden brown. Turn off heat, set aside.
  4. Cook kale in salted boiling water for two minutes, drain, when cool enough to handle squeeze out liquid with paper towels, set aside
  5. In a large bowl stir together the Cream of Mushroom soup, sour cream, dry sherry, and nutmeg, stir well to blend.
  6. Fold in the chicken cubes, kale, and baby peas until well blended throughout.
  7. Sprinkle over the salt and pepper, stir.
  8. Transfer mixture into prepared casserole dish, cover with aluminum foil, set onto a parchment lined baking dish, bake for thirty- five minutes or until hot and bubbly throughout.
  9. Remove aluminum foil, sprinkle Panko bread crumb mixture evenly across the top. Broil until golden browned.
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