Here’s a delicious chicken and mushroom bake recipe using Campbells cream of mushroom soup. This casserole is made using leftover cooked chicken, making it a super quick dish for dinner.
This is baked in the oven and is topped with tasty parmesan cheese. For a vegetarian casserole recipe, simply swap the chicken for extra vegetables – easy!
Get the directions for my chicken and mushroom bake recipe on my website: https://www.warrennash.co.uk/recipes/chickenandmushroombakerecipe
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Ingredients (Serves 3 | Prep time: 10m | Cooking time: 25m | 350 calories & 17g fat p/serving):
– 150g Mushrooms
– Oil (to fry)
– ½ large Onion
– 2 Garlic cloves
– 1 Can Campbells condensed mushroom soup
– 1 tsp Wholegrain mustard
– 20ml Milk
– Salt (to season)
– 300g Leftover cooked chicken pieces
– 50g Parmesan cheese
– Fresh Parsley
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