Come on, Climb into the WAY ON BACK THERE MACHINE – landing in about 1977 or so. See that 10 year old little girl dressed in a matching polyester shirt and pants that looks like her mother made her clothes? See her running from and chasing other kids through the church basement while the adults are putting food out on the BIG tables for the carry-in dinner? That little kid is me and this is how I remember the best Sunday afternoons of my childhood. I always wanted to be near the front of the line because I didn’t want to miss out on the chicken casserole with peas and mushrooms. It disappeared quickly!
This casserole has been stuck on my mind like a springtime briar. It is a MIGHTY craving. The problem is, I didn’t have a recipe. I looked through my old church cookbook – nothing. I looked on line – and while I found many chicken casseroles, there were none that seemed like they would match my memory of chicken casserole with peas and mushrooms. Finally, looking through an old copy of the Stokes County Arts Council Cookbook from 2002 I found a recipe that I thought would give me a good start.
Varying from the original recipe, I used skinless/boneless breast filets instead of bone in chicken, for speed I precooked everything in the same skillet, I added some spices and other things for flavor. Dog gone! So GOOD! The only difference from my memory is that chunk chicken is a different texture than the shredded chicken I remember. The flavor is dead on though. WOW! Step into my childhood ya’ll!
I prepared this chicken casserole with peas and mushrooms in under 30 minutes and then baked it for 30 and it was perfect. For my day job, I work from home and usually have the extra time to put into a more elaborate weeknight dinner. Not today. I had to go in for a long meeting, had a lot of work to do when I arrived back home. I didn’t even think about starting dinner until 6:00. I had dinner on the table at 7:00 and didn’t feel stressed out at all. You won’t either.
Know what the best part of this recipe is? We have LEFTOVERS! I LOVE leftovers! I am sure this would freeze well. So, if this makes too much for you, just wrap it up good, stick it in the freezer and warm it up next week! If you have a big family or have a carry-in to go to – you are SET!
Just something to warn you about – this looks like a lot of ingredients – it isn’t. You are making a three layer dish here. The first layer is the dressing mix – it is like a pie crust on the bottom. The second layer is the chicken/mushroom/pea mixture – it is like a filling. The third layer is the sour cream mixture and it is like an icing. Finally it is topped with a little extra of the dressing mix – but that is more for looks and you pour some chicken broth in there to make it juicy. All done! Easy!
Serving Suggestions for Chicken Casserole with peas and mushrooms
Serve with a fresh salad and a bread and a light dessert. Perfect!
We have not received the spirit of the world but the Spirit who is from God, that we may understand what God has freely given us. ~ 1 Corinthians 2:12
Chicken Casserole with Peas and Mushrooms
- 2 tbs olive oil or vegetable oil
- 1 shallot – small chop or ½ onion – small chop
- 1 clove garlic – minced
- 1 8 oz package of white mushrooms – sliced
- 4 boneless skinless chicken breasts – cut into 1 inch or smaller chunks
- 1 ½ cups frozen baby peas
- ¾ tsp salt
- 1 tsp pepper
- 2 sticks of unsalted sweet cream butter
- 1 8 oz package of herbed dressing mix I used Pepperidge farm
- 1 can cream of chicken soup can use cream of mushroom or cream of celery
- 8 oz sour cream
- 1 cup cheddar cheese
- 3 tbs Parmesan cheese
- 1 tbs soy sauce
- 1 ½ cups chicken broth
- Preheat the oven to 350.
- In a skillet, heat the oil over medium to medium high heat. Add the shallot and garlic when oil has a rippled appearance. Cook for 1 minute and then add the white mushrooms. When mushrooms appear cooked through (about 3 minutes) add the chicken pieces and cook until meat is white in color (about 4 minutes). Mix in the peas and turn the heat to the skillet off and set aside.
- While the items in the preceding step are cooking, melt the butter in a microwave safe bowl in the microwave (about 1.5 minutes). When melted, mix the butter with the dressing mix and then place ¾ of the dressing mix into a 9x13 baking dish or a large skillet and pack down slightly. Top the dressing with the chicken mixture from the frying pan.
- In a separate bowl, mix the soup, sour cream, cheddar cheese, Parmesan cheese and soy sauce. Place this mixture on top of the chicken mixture in the baking dish and spread around the top. Sprinkle the remaining dressing mix over the top. Then, very gently, pour the chicken broth over the top of that (it will run down into the dish and this is what you want).
- Bake at 350 for 30 minutes until the casserole is bubbly and hot throughout. (It helps to place a rimmed baking sheet beneath your casserole dish in case it should run over).
Wednesday 11th of January 2023
I am genuinely confused by this recipe. While I don’t claim to be a chef by any means, I cook every single day and have the general wherewithal to follow a recipe, but what these step by step directions produced was absolutely nothing like what the photo or description promised. Mix TWO STICKS OF BUTTER with Italian dressing mix and “pack it down”??? You lost me. I read every single step multiple times to understand what I was doing and what came out was a gloopy, caloric, inedible mess. Maybe someone can explain what I’ve done wrong here but that butter/dressing step is not clear. And I’m baffled by the other comment that something seemed dry.
Monday 18th of April 2022
Really loved your casserole! Thank-you much for sharing the recipe history and for your notes and suggestions. I boiled the chicken along with fresh vegetables because I wanted to try shredded chicken in the recipe and the added bonus was also having homemade chicken broth. After adding the shred chicken to the mixture it seemed a little dry (likely because I boiled the chicken versus cooking in the skillet) so I added a cup of chicken broth at that point and left the flame on for an extra couple of minutes. Other than sprinkling fresh rosemary over the top of the casserole prior to baking I followed the recipe instructions and it turned out amazing. Thanks again!
Tuesday 19th of April 2022
You are so welcome! I'm glad you enjoyed it!
Friday 2nd of February 2018
Saturday 16th of December 2017
About how many does this recipe work for? It sounds like a delicious party dish.
Saturday 16th of December 2017
6-12 depending on serving size.
Saturday 26th of November 2016
Did anyone else try this and the dish came out soup-like??
Thursday 11th of March 2021
@Timi Davie, yes. It is extremely liquidy and not creamy at all. We had to skim off a bunch of butter/broth. We added some corn starch and popped it back in the oven. There is WAY too much butter!
Saturday 26th of November 2016
Hi Tim. I haven't heard that from anyone else.