Creamy Mushroom Chicken Bake 044: Holiday Meals Challenge

By Shell S – BC
Creamy Mushroom Chicken Bake 044: Holiday Meals Challenge
  • Prep Time: 900
  • Total Time: 60
  • Servings: 4-6

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About this Recipe

The kids love creamy Chicken anything! But they do not like vegetables, so by disguising them in this Chicken layered bake, it makes for a nutritious, healthy meal that is so delicious - who knew there are green beans there? 043: Dig In Back to School Challenge


4-6 large
skinless chicken breasts
cut into bite size pieces OR skinless
boneless chicken thighs.
8 oz. fresh whole green beans (cleaned and trimmed) or frozen ready to go
8 oz. shredded Swiss or Kids Favourite grated cheese
4 oz. sliced mushrooms
4 oz. diced sweet white onion
2 Tab olive oil for saute
2 Tab butter for saute
1 can condensed mushroom soup
1 clove minced fresh garlic
1/2 tsp freshly ground pepper
salt to taste
pinch cayenne pepper
pinch of freshly ground nutmeg
4 oz. cream cheese
1/2 cup sliced or slivered almonds


1. Brown chicken in 1 Tab butter and 1 Tab olive oil (no need to cook thoroughly). Arrange in greased casserole with beans, sprinkle with cheese.

2. Sautee mushrooms and onion in olive oil/butter until tender and starting to brown. Add to lasagne dish. Wipe skillet and toast almonds until light golden brown. Set aside.

3. Combine soup with remaining ingredients, including softened cream cheese and loosely spread over ingredients in lasagne dish.

4. Cover with foil, bake for 30 minutes at 325 degrees. Remove foil, sprinkle with toasted almonds and cook for another 10 minutes.

5. Serve with fragrant rice and crusty dinner rolls. Serves 4-6.

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