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Dump-And-Bake Chicken Mushroom Casserole
Ingredients
  • 1 (10.5 ounce) can condensed cream of mushroom soup (I used Campbell’s Healthy Request)
  • ½ cup milk
  • ½ cup low-sodium chicken broth or water
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 cup sliced fresh mushrooms
  • ½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 ½ cups dry uncooked penne pasta (about 5 ounces dry)
  • ¼ cup sour cream, at room temperature
  • ½ cup grated mozzarella cheese
  • Optional garnish: grated Parmesan cheese and chopped fresh parsley
Steps
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