This casserole has evolved over the past decade. When I first started to take an interest in cooking I would read cookbooks. I read a variation of this casserole and decided to tweak it. The original recipe called for microwave veggies (I know), water chestnuts (huh?), and mayonnaise. Over the years I’ve added white wine, taken away the water chestnuts,, and the mayo got revoked. The most important change I made was adding the mushrooms.
This casserole is outrageous. I think every person I have ever cooked it for has complimented me on its wonderful flavor. Every time I cook this it takes me back to my LSU days when I was living with my brother Dean. He really lucked out living with me during this time period. He was my taste tester….and his friends would magically show up at dinner time. Coincidence?
Here is how I make it.
Debone a rotisserie chicken or measure out about 5 cups of shredded chicken. Set aside.
Over medium heat, sauté onion, garlic, and celery in some olive oil until they become tender.
Add some chopped mushrooms. (I used the whole 8oz. container.) Cook for about 4 minutes or until mushrooms soften.
Add 1/2 cup of dry white wine. And cook for about 5 minutes or until it reduces.
Stir in 2 cans of Cream of Mushroom Soup and cook until bubbly.
Now it’s time to add the shredded chicken! Stir the chicken in with the mushrooms and cook for a few more minutes.
Pour the chicken mixture into a greased 9×13 dish.
Unroll a can of crescent rolls and place on top of the chicken. Sprinkle 1 cup of shredded swiss cheese.
Spoon some melted butter over that.
Let us all pause for a moment of silence.
Okay, pop this in the oven at 375 for 22-25 minutes. I say 22-25 because every oven is different. In our old house it was 25 minutes and in our new house it is more like 22. Take it out when it is nice and golden brown.
Like this. God, I want some right now.
Here are some more pics to make you drool.
Mushroom Swiss Chicken Casserole
1 deboned rotisserie chicken or 5 cups shredded chicken
2 tbsp.olive oil
1 onion, chopped,
2 stalks celery, chopped fine
2 cloves garlic, minced
1 8oz package mushrooms, chopped
salt and pepper to taste
1/2 cup dry white wine
2 cans Campbell’s Cream of Mushroom Soup
1 can crescent rolls
1 cup shredded swiss cheese
2 tbsp melted butter
Preheat the oven to 375 degrees. Debone a rotisserie chicken and set aside.
Over medium heat, sauté the onion, garlic, and celery in a little olive oil until tender. Add the mushrooms and cook until they begin to soften. Add the white wine and cook until liquid reduces by half. Season with salt and pepper to taste. Stir in the soup and continue to cook until bubbly. Add the chicken to the pot and cook until the chicken mixture is heated thru.
Pour the chicken mixture into a greased 9×13 casserole dish. Unroll the can of crescent rolls and place on top of the chicken. Top with the swiss cheese and spoon over the melted butter.
Bake for 22-25 minutes or until crust is golden brown.
2 thoughts on “Mushroom Swiss Chicken Casserole”
Sometimes when I do a dish like this I like to add some sliced zucchini or yellow squash to this. Baby spinach leaves are good also. 😋
I’ll have to try this next time! Adding spinach to this sounds delicious!