'Here’s a delicious chicken and mushroom bake recipe using Campbells cream of mushroom soup. This casserole is made using leftover cooked chicken, making it a super quick dish for dinner. This is baked in the oven and is topped with tasty parmesan cheese. For a vegetarian casserole recipe, simply swap the chicken for extra vegetables - easy! Get the directions for my chicken and mushroom bake recipe on my website: https://www.warrennash.co.uk/recipes/chickenandmushroombakerecipe Become a Patron of my channel: https://www.patreon.com/warrennash Remember to subscribe to my channel for more easy cooking videos, recipe guides, vlogs and collaborations from my kitchen in the UK: http://www.youtube.com/subscription_center?add_user=fitbritsgb Ingredients (Serves 3 | Prep time: 10m | Cooking time: 25m | 350 calories & 17g fat p/serving): - 150g Mushrooms - Oil (to fry) - ½ large Onion - 2 Garlic cloves - 1 Can Campbells condensed mushroom soup - 1 tsp Wholegrain mustard - 20ml Milk - Salt (to season) - 300g Leftover cooked chicken pieces - 50g Parmesan cheese - Fresh Parsley'
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