Chicken and Mushroom Casserole – The Lemon Bowl®

Warm, comforting and totally satisfying, chicken and mushroom casserole gets a healthy twist with whole wheat pasta, lean chicken breast, and creamy plain yogurt.

Compared to the average Midwestern family, we didn’t eat a ton of casseroles for dinner growing up. However, there are two casseroles my mom makes quite frequently that I inevitably crave when temperatures plummet here in Michigan: tuna noodle and chicken mushroom. To make the dish healthier, I’ve made a few alterations to how my mom would make it. The end result is still ooey, gooey, cheesy goodness that tastes nothing like healthy food.

Ingredients

• Pasta: I like to use a whole-wheat, bow-tie pasta for this casserole, but any small pasta would work.
• Butter: Used to saute the veggies with some flavor.
• Onion: I prefer a white onion for mild flavor that caramelizes easily.
• Celery: Mild grassy flavor, but full of vitamin C and other nutrients while adding some crunch to the casserole.
• Garlic: Nutty, pungent, and aromatic.
• Mushrooms: A bit meaty and earthy in flavor, I like to use button or cremini mushrooms best.
• Flour: Thickens the sauce of the casserole.
• Chicken broth: Acts as a flavorful base for the sauce.
• Chicken: Shredded chicken breast is my go to, and leftover rotisserie chicken is great for this casserole.
• Yogurt: Plain yogurt is something I took straight from my mom’s recipe, as it adds a bit of tangy flavor and makes it so creamy.
• Mozzarella cheese: Adds to the creamy, comforting nature of this dish while making it cheesy and delicious.
• Lemon juice: Adds a bright, fresh, citrus flavor that helps bring balance and cut through some of the richness.
• Worcestershire sauce: Full, pungent, umami flavor for the sauce.
• Panko: Tops the casserole to get nice and crispy.
• Olive oil: Helps the panko brown in the oven.
• Salt & pepper: For added taste.

How to Make Chicken and Mushroom Casserole

Step 1. Cook your pasta according to package instructions and set aside.

Step 2. Cook your chicken by your preferred method, shred, and set aside.

Step 3. Next wash and prepare your celery, onion, and mushrooms.

Step 4. In a large pan, melt your butter and add your onion and celery with a pinch of salt.

Step 5. Once they begin to soften, add the mushrooms and garlic and saute until mushrooms are soft and garlic is fragrant.

Step 6. Add in the flour and stir until all absorbed.

Step 7. Add chicken broth to the pan and bring to a boil. Reduce heat and simmer until sauce thickens.

Step 8. In a large bowl, mix the yogurt, lemon juice, Worcestershire sauce, and cheese. Stir in the cooked pasta.

Step 9. Add in the mushroom mix, season with some and pepper, and stir again.

Step 10. Mix in the cooked chicken and then transfer to a prepared baking dish.

Step 11. In a small bowl, mix the panko and remaining cheese with some olive oil.

Step 12. Top the casserole with the panko mixture before tossing in the oven at 350 for about 45 minutes until golden and bubbly.

Let the casserole rest a bit before serving. Top with fresh herbs and enjoy your Chicken and Mushroom Casserole!

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Chicken and Mushroom Casserole

Liz Della Croce

Warm, comforting and totally satisfying, chicken and mushroom casserole gets a healthy twist with whole wheat pasta, lean chicken breast and creamy plain yogurt.

PREP: 30 minutes mins

COOK: 45 minutes mins

TOTAL: 1 hour hr 15 minutes mins

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ServingsServes: 6

• 1 pound whole wheat bow-ties (or short pasta of choice)
• 1 tablespoon butter (unsalted)
• 1 cup diced onion
• 2 medium celery stalks (diced)
• 2 teaspoons salt (divided)
• 2 cloves garlic (grated)
• 2 cups sliced mushrooms
• 2 tablespoons flour
• 2 cups chicken broth (low sodium)
• 3 cups cooked chicken – diced (rotisserie works well!)
• 32 ounces plain low fat yogurt
• 2 cups shredded mozzarella cheese (divided)
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• ½ teaspoon pepper
• ½ cup panko
• 1 tablespoon extra virgin olive oil

• Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.

• Cook pasta according to package directions and set aside.

• Heat butter in a large skillet over medium heat until melted. Stir in onion, celery and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding garlic and mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.

• Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.

• In a large bowl, toss together cooked pasta with diced chicken, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice and Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.

• Pour pasta mixture into the prepared baking dish and spread in an even layer.

• In a small bowl, mix together remaining 1 cup cheese with panko and olive oil. Sprinkle mixture evenly on top of the casserole. Bake until golden brown and bubbly, 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.

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Serving: 1.5cups | Calories: 608kcal | Carbohydrates: 74.3g | Protein: 43.7g | Fat: 17.9g | Saturated Fat: 8.1g | Polyunsaturated Fat: 9.8g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 1334mg | Fiber: 9.3g | Sugar: 9.7g

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