This was the best chicken and mushroom casserole i have made so far, but i made a few changes. I doubled the recipe, but did not double the amount of chicken (i don't like a lot of meat in casseroles personally), did not double the cheese or croutons either to save on calories. I used cream of mushroom soup because the fat free version is sold in the big cans, which are much cheaper than the small cans, but they did not sell the fat free cream of chicken soup in the big cans. I used a combination of low fat sharp cheddar, low fat smoked gouda and 2% milk Velveeta cheeses instead of cheddar cheese to save on calories. I think you could use pretty much any cheese you have on hand or skip the cheese altogether and it would still be great. I mixed a half cup of the cheese mixture into the casserole and sprinkled a half cup on top with about a quarter cup of seasoned croutons i smashed with a rolling pin in a Ziploc bag. I also replaced a little less than half a cup of chicken broth with white wine which added a wonderful flavour, and i halved the seasoned salt and added maybe half a teaspoon to a teaspoon of old bay seasoning. I also used brown rice because it's healthier and caramelized a couple cloves of garlic with the onion and mushrooms. It turned out amazingly! I'll definitely be making this again!
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This was the best chicken and mushroom casserole i have made so far, but i made a few changes....