Mushroom Chicken Deluxe

I was flipping through my "Taste of Home's Casserole Cookbook" because I love a casserole in case you haven't already noticed. And I found this recipe which I thought would be a little different from the ones I usually cook, and so I tried it out. My fam loved it and I have to say, it was different, sort of like a chicken lasagna. It was really good and creamy, packed with mushrooms and chicken and noodles.

Mushroom Chicken Deluxe

1 to 1 and 1/2 cups fresh sliced mushrooms
1 medium onion chopped (I had to use dried minced)
1/2 cup chopped green pepper (which I didn't have and didn't use but I know it would have been good)
2 tbsp butter or margarine
1 can cream of chicken soup undiluted
1/2 cup milk
1/4 cup chopped pimentos (didn't use, because we don't like them)
1/4 tsp dried basil
8 oz spiral pasta cooked and drained
2 cups small curd cottage cheese
6 oz shredded cheddar cheese
1/2 cup grated parmesan cheese divided
3 cups cubed chicken


First, I cooked my chicken (I always buy the chicken tenders for casseroles, they are more tender and easier to shred) in a sort of sauce pan with a little bit of olive oil. I seasoned them with Cavendar's greek seasoning, but you can use whatever you like. When they were done, I pulled them out and set them aside. (I cubed them in the sauce pan and then took them out)

Next, I started boiling the spiral noodles. I cooked them according to package directions.

While noodles were boiling, I took the mushrooms and onion and sauted them in the butter (you'd put peppers in here too if you used them). Once tender, I added the cream of chicken soup , milk and basil to the mushroom mix - you'd also add pimentos here if you used them.

Then in a separate boil mix cottage cheese, cheddar cheese and 1/4 cup parmesan cheese.

In a 9x13 greased pan, layer first the spiral noodles, on top of that put the cheese mixture. On top of the cheese mixture, layer the cubed chicken and then pour the mushroom sauce over chicken. Sprinkle remaining parmesan over it all and bake it at 350 until it's bubbly.

It really was good and it was good for left overs too. It used more pans then I'm use to using (I hate doing dishes) but none of it was hard to do. If you took the time and boiled the noodles before cooking the chicken, you could get away with using one pot and one bowl to mix the cheese in - and then of course the casserole dish.