Recipe by Shadowhawk
"I created this delicious cheesy pasta sauce with chicken and mushrooms one day when trying to think of a simple meal. Since then, everyone I serve it to LOVES it!"
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fresh mushrooms, sliced
small shell pasta
1 (10.75 ounce) can
condensed cream of mushroom soup
ground black pepper, or to taste
shredded Medium Cheddar cheese
chicken breasts, cooked and chopped
Great recipe! It was pretty quick and easy and very good. There were a couple major adjustments however that I made. I ended up using about 1/2 cup half and half, since I didnt have heavy cream on hand. Either way 1/8 would not have been enough. Also 1 pound of mushrooms seemed like a bit much, I ended up using 2 small cans of mushrooms instead. I just didnt saute them. Thirdly 5 teaspoons seemed a bit outrageous, and this is from someone who loves pepper. I used about 1 1/2 teaspoons of pepper instead. Fourthly, insyead of using 2 tablespoons of Paprika, I started with one teaspoon and from there added a little more to taste. And lastly, had I added 3 cups of cheddar cheese, we may as well have had nachos, so I just added about 1 1/2 cups. It turned out great!
I honestly thought there was a mistake w/the measurements in this recipe. WAY too much pepper, paprika and cheese. Not nearly enough cream. I followed the recipe exact.
I hadn't read any of the reviews before I made this dish and found it to be absolutely amazing that people would actually use 5 tsps. of pepper and then complain that there was too much pepper in this recipe! I used about 3/4 of a tsp. and it was delicious. Thanks shadowhawk!
Delicious! I added a bit more soup than it called for and to cut down on the calories and fat I used a fat free mushroom soup and instead of cream I used 1% milk. It was really good and I WILL make it again!
It's a good recipe. As other reviewers, i didn't use pepper as much. I modified the recipe to my taste and ingredients i had at the time. I used penne pasta, used evaporated milk instead of heavy cream. I didn't have condensed cream of mushroom, so i used condensed cream of potato and pureed it. I also used the can of breast chicken which already salty, so i didn't use any salt for seasoning. Added some mozarella cheese instead of cheddar cheese. and seasoned with pinch of herbs for final touch.
And it turned out really good!!
First, make sure you add the pepper to taste! If you dump in the whole amount I think you will be rather disappointed! I also added the paprika to taste. Instead of canned cream of mushroom soup, I made my own to avoid all the additives: sauteed some chopped 'shrooms in butter, added some garlic and sauteed a few minutes more. Then added some flour, cooked out the starchy flavor a bit, then added some milk, and then some chicken stock (which I boiled and strained after I poached and cubed the chicken for this recipe), and a dollop of sour cream. Seasoned with salt, pepper and added some parsley. Tasted WAY better than the canned stuff, YUM! Unfortunately, the final result of the overall recipe was nothing that made us say "wow." Seemed as though it was missing something but couldn't put a finger on it. Was alright but I don't know that I would make it again.
I lowered the calories in this recipe by using half the cheese, skim milk, and 2 tbsp of nonfat yogurt, no margarine and spraying my pan with olive oil! And still great on taste!
We had leftover roast chicken from Christmas and I had a can of mushroom soup sitting in the cupboard so I randomly searched for a recipe using both ingredients. I had the rest of the ingredients so I decided to give it a try. It was creamy and delicious! Easy meal to prepare! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Creamy Chicken Mushroom Sauce
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 312
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