Quick Chicken and Mushroom Casserole

Recipe by Chef floWer
READY IN: 43mins


  • 1
    roasting chickens (cooked, bones & skin removed then chopped, Use the whole chicken) or 1 roasted deli chicken (cooked, bones & skin removed then chopped, Use the whole chicken)
  • 1
    head broccoli, chopped to florets size
  • 2
    carrots, julienne
  • 14
    cup frozen peas
  • 1
    onion, diced
  • 6
    large mushrooms, sliced
  • 420
    g cream of mushroom soup (equals to one can)
  • 14
    cup thickened cream (optional) or 1/4 cup heavy cream (optional)


  • Preheat oven at 150oC/300oF/Gas Mark 2.
  • Chop or pull apart cooked chicken and only place the flesh of the chicken into a large casserole dish (preferable with a lid) discard chicken bones, fat and skin.
  • To cook broccoli and carrots, chop them as directed, put them in a microwave proof dish add 1/4 cups of water, cover with microwave proof with lid and cook for three minutes on high.
  • Add broccoli, carrots, frozen peas, onion, cream of mushroom soup, mushrooms and cream in the casserole dish, mix well without mashing vegetables.
  • Cover and cook for 30 minutes.
  • Serve with rice or plain pasta.