Campbell's Cream of Mushroom Chicken Casserole Recipe: One-Pan Comfort with Crispy Celery Crown

This Campbell’s Cream of Mushroom Chicken Casserole Recipe turns simple ingredients into a cozy, crowd-pleasing dish that feels like a hug in bowl form.

The secret lies in that crispy celery crown topping—something my grandmother perfected with just a few simple ingredients—and the way the chicken and mushrooms meld into a rich, velvety sauce.

I've made this dish countless times, and it never fails to bring people to the table, where the kitchen becomes the heart of the gathering.

This recipe delivers all the comfort of a classic casserole while keeping prep simple with just one pan and 30 minutes of active time. The key is in the layering: tender chicken, creamy mushroom sauce, and a golden breadcrumb topping that stays crispy even after baking.

My grandmother always said food is love made edible, and this dish proves it—every bite feels like a warm hug on a chilly evening.

What you'll end up with is a bubbling, golden casserole with a perfectly crispy celery crown that holds its shape, tender chicken pieces in a rich mushroom sauce, and fluffy pasta underneath.

The aroma alone will have everyone gathering in the kitchen, just like they used to around my grandmother's table. This is the kind of dish that transforms a simple weeknight into something special.

Serve with a side salad or steamed vegetables to round out the meal, and don't forget the garlic bread—it's the perfect companion for soaking up every last bit of that creamy sauce. Let's get started on creating this one-pan comfort classic that brings warmth to any table.

Ingredients for campbell's cream of mushroom chicken casserole

Simple pantry staples and a few fresh touches make this cozy casserole unforgettable.

The Campbell's Cream of Mushroom Soup is the heart of this dish—don't skimp on quality. I always grab the 10.5 oz cans from the store aisle, not the giant tubs. The Panko breadcrumbs are non-negotiable for that crispy celery crown (the Japanese-style from Trader Joe's is my go-to). Fresh mushrooms add depth, but if you're using canned, drain them well and pat dry. The chicken breast should be cut into even pieces so they cook through without drying out—about 1-inch cubes work perfectly. For the celery, look for crisp, pale green stalks with no brown spots—they'll hold their shape better when baked. Costco often has great deals on celery in bulk.

No Panko? Crushed cornflakes or matzo meal work in a pinch, but they won't be as crispy. Short on fresh mushrooms? Canned mushrooms (drained and dried) add flavor, though they won't have the same texture. The egg noodles can be swapped for rotini or penne, but egg noodles soak up the sauce best. For extra richness, stir in 2 tbsp sour cream with the milk, or top with extra Parmesan before baking. The garlic can be pre-minced from a jar (the good stuff, not the one with additives), but fresh is always better if you've got it. Need to make it ahead? Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

This casserole reheats beautifully—just cover with foil and bake at 350°F for 15 minutes to warm through. The celery crown stays crispy if you bake it separately for the last 5 minutes (just pop it under the broiler). Leftovers keep for 4 days in the fridge, and it freezes wonderfully for up to 3 months. I always make a double batch because it disappears fast—perfect for meal prep. Store in an airtight container, and the sauce stays creamy without getting soggy. The Parmesan on top adds a nice salty contrast, so don't skip it if you've got it!

Step-by-step instructions for cream of mushroom chicken casserole

Here's how to create a creamy, comforting casserole with a crispy celery crown topping.

Cut the 2.5 lb boneless, skinless chicken breast into bite-sized pieces about 1-inch in size. This ensures even cooking and tender results. In a large skillet, melt 2 tablespoons unsalted butter over medium-high heat. Add the sliced 1 lb fresh white mushrooms and cook for 5-6 minutes until they release their moisture and begin to soften.

Push the mushrooms to one side of the skillet and add the chicken pieces. Season with 1 teaspoon Diamond Crystal kosher salt and ½ teaspoon freshly ground black pepper. Cook the chicken for 6-8 minutes until it's no longer pink in the center and has developed a light golden crust. Remove the chicken and mushrooms from the skillet and set them aside temporarily.

In the same skillet, reduce the heat to medium and add ½ cup unsalted butter. Stir in ¼ cup all-purpose flour and cook for 1-2 minutes until the mixture turns a light golden color and becomes fragrant. This process, called a roux, will help thicken your sauce beautifully.

Slowly pour in 1 cup whole milk while whisking continuously to prevent lumps from forming. Stir in the 2 cans Campbell's Cream of Mushroom Soup and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until it thickens slightly and becomes smooth. Return the cooked chicken and mushrooms to the skillet and stir to coat everything evenly in the creamy sauce.

Preheat your oven to 375°F. In a 9x13-inch baking dish, combine the chicken and mushroom mixture with the sauce. Stir in 2 cups uncooked egg noodles and ¼ cup shredded Parmesan cheese, making sure everything is well-coated. This creates a rich, flavorful base for your casserole.

For the crispy celery crown, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Add 1 cup thinly sliced celery sticks and 3 minced garlic cloves, cooking for 2-3 minutes until the celery softens slightly. Remove from heat and stir in ½ cup Panko breadcrumbs until they're evenly coated in the butter mixture.

Spread the celery mixture evenly over the top of the casserole, pressing down gently to create a compact crown. This step ensures the celery stays crispy and holds its shape during baking. Bake uncovered in the preheated oven for 30-35 minutes until the casserole is bubbly and the celery crown is deep golden brown and crispy.

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to meld together perfectly. The celery crown should be crispy on top with slightly softened edges that complement the creamy filling below.

Serve warm with a side salad or steamed vegetables for a complete meal. The creamy mushroom chicken filling pairs beautifully with the crispy celery crown, delivering that comforting combination of textures and flavors you'll love.

Perfect pairings for this dish

Crispy Celery Crown

This signature topping transforms your casserole into something restaurant-worthy. Use 1 cup thinly sliced celery (about 8-10 stalks) cut into ¼-inch thick rounds for maximum crispiness.

Toss with ½ cup Panko breadcrumbs, 2 tbsp melted butter, 3 minced garlic cloves, ½ tsp kosher salt, and ¼ tsp black pepper. The secret? Press the mixture firmly onto the casserole before baking to create a compact crown that stays crispy. 🌟

Classic Side Salads

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, ½ tsp Dijon mustard, and a pinch of salt.

Add ¼ cup shaved Parmesan and 2 tbsp toasted pine nuts for crunch. The peppery bite refreshes your palate after every creamy bite. 🥗

Garlic Bread

No casserole meal is complete without garlic bread to soak up every last drop of sauce. Use a baguette or Italian loaf, split lengthwise, and brush with 2 tbsp melted butter mixed with 1 minced garlic clove, ½ tsp dried parsley, and ¼ tsp salt.

Toast in the oven alongside your casserole for 5-7 minutes at 375°F until golden and crispy. 🍞

Roasted Vegetables

For a lighter option, roast 1 lb baby carrots and 1 lb baby potatoes (halved) with 2 tbsp olive oil, 1 tsp dried thyme, ½ tsp garlic powder, and ½ tsp salt.

Toss on a baking sheet and roast at 400°F for 25-30 minutes until tender. The caramelized edges add a wonderful contrast to the creamy casserole. 🥕

Creamy Potato Leek Soup

For a cozy winter meal, serve this casserole alongside creamy potato leek soup. Sauté 2 tbsp butter, 2 sliced leeks, and 2 minced garlic cloves until soft. Add 4 cups chicken broth, 2 cups diced potatoes, and simmer for 15 minutes.

Blend until smooth, stir in ½ cup heavy cream, and season with salt and pepper. The velvety soup balances the hearty casserole perfectly. 🥘

Beverage Pairings

A crisp Sauvignon Blanc from New Zealand complements the casserole's creamy, earthy flavors. Look for wines with citrus notes like Cloudy Bay or Kim Crawford. For beer lovers, a Belgian witbier (like Hoegaarden) with its coriander and orange peel notes provides a refreshing contrast.

Avoid heavy reds—they'll overpower the delicate mushroom sauce. 🍷

Frequently asked questions