Cream of Mushroom Chicken Bake with Noodles and Peas
Family Meal that Everyone Will Love - chicken, noodles and peas in cream of mushroom soup
Ingredients
- 12 oz. shredded cooked chicken
- 1 12 oz. package extra-wide egg noodles
- 1 cup frozen peas
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon butter
- 1 medium onion, diced fine
- 2 teaspoons garlic powder, divided
- 4 oz. Portobello mushrooms, chopped
- 4 oz. cream cheese, room temperature
- 1 10. 5 oz. can cream of mushroom condensed soup
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 teaspoon dried thyme
- 1/3 cup Parmesan cheese, freshly grated
- 3 tablespoons fresh parsley for garnish
- salt and black pepper, to taste
Instructions
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Preheat oven to 400 degrees and lightly spray a casserole dish with nonstick spray.
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Cook egg noodles according to package directions. Drain and toss cooked noodles with two tablespoons of butter to prevent sticking. Set aside.
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Heat one tablespoon each olive oil and unsalted butter in a large skillet set over medium heat. Add onion and one teaspoon garlic powder. Season with salt and black pepper, to taste, and stir to combine. Sauté, stirring occasionally, for 3-4 minutes, or just until onion begins to soften.
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Add mushrooms and remaining butter to the skillet and season lightly with additional salt and black pepper, if desired. Sauté, stirring occasionally, for 5-7 minutes or until the mushrooms are nicely browned.
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Remove the skillet from the heat and stir in cream cheese until thoroughly combined. Set aside.
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In a medium mixing bowl, combine the cream of mushroom soup, chicken broth, sour cream, remaining garlic powder, and thyme. Pour the mixture into the skillet with the cooked mushrooms and stir to combine.
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Add the shredded chicken, frozen peas, and cooked noodles to the skillet. Season with salt and black pepper, to taste, and gently toss to combine.
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Transfer to the prepared casserole dish and top with the freshly grated Parmesan cheese. Cover with a lid or sheet of aluminum foil and place in the pre-heated oven.
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Bake the casserole for 20 minutes, then carefully remove the lid or foil. Bake for another 5-10 minutes or just until the top is nicely browned. Remove from oven and garnish with fresh chopped parsley right before serving. Enjoy