Creamy Chicken and Mushroom Casserole


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With bacon, green pepper, and fresh mushrooms, this chicken dish has plenty to keep you happy.

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  • 6 slices bacon
  • 3/4 C. chopped onion
  • 1/2 C. chopped celery
  • 1/4 C. chopped green pepper
  • 1 can (4 oz.) mushroom stems and pieces, drained
  • 1 can (10 3/4 oz.) condensed cream of celery soup
  • 1 C. sour cream
  • 3 C. cut up cooked chicken
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 C. Bisquick baking mix
  • 1/2 C. milk
  • 2 eggs
  • 1/2 c. shredded Cheddar or process American cheese (about 2 oz.)

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Heat oven to 350 degrees. Grease 2-quart round casserole. Fry bacon in 10-inch skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. Stir in soup, sour cream, turkey, salt, pepper and bacon, heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake uncovered until golden brown, 30 to 35 minutes.

6 to 8 servings.

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