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Cheesy Chicken, Tomato, And Mushroom Casserole

When crunched for time, a well-stocked pantry can lead to dinner success.

Our hectic day left me in a pinch at dinner time last night. Before breaking down and just ordering a pizza delivery, I took a quick look into the pantry and fridge. Canned mushrooms and tomatoes from the pantry, and some chicken breasts and shredded cheese in the fridge…it was definitely a night for a casserole. I had no idea I’d soon create a new family favorite!

With a “little of this and a little of that” and just a few minutes of preparation, I whipped up a surprisingly delicious chicken mushroom casserole that everyone enjoyed. A well-stocked pantry is always a good idea – one glance around the pantry is sure to yield some dinner inspiration! Sure, we could have ordered take-out, but sometimes the challenge is half the fun!

Serves 4 to 6

40 minutes

Rated 5 out of 5
Rated by 4 reviewers
  • 2 pounds chicken breast, diced 1-inch pieces
  • 2 cans sliced mushrooms, drained and rinsed (4 ounces each)
  • 2 cups mozzarella cheese, shredded
  • 1 can diced tomatoes (14 oz), with juices
  • 1 cup low-sodium chicken broth
  • 1/8 teaspoon black pepper
  • 1/4 cup green onion, sliced, for garnish
  • 1 tablespoon fresh parsley for garnish
  • 1 tablespoon olive oil
  1. Preheat oven to 350°F, and lightly grease a 9-by-13-inch baking dish with cooking spray.
  2. Add 1 tablespoon oil to a skillet. Season chicken breast with salt and pepper, then sauté on medium heat. Transfer chicken to baking dish.
  3. Scatter mushrooms over top of chicken pieces. Do likewise with diced tomatoes. Pour broth over meat and veggies.
  4. Top with shredded cheese, cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 5 minutes, until cheese is golden on top.
  5. Garnish with chopped green onion and parsley.

Recipe adapted from Brown Eyed Baker

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