Chicken and mushroom casserole

A simple and tasty casserole, great for workplace catering.
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a Choose carefully NF Nut free Main meal
  1. Cook rice according to packet instructions.
  2. Heat oil in a large saucepan, add onion and cook over a medium to high heat until transparent.
  3. Add garlic, mushrooms and celery and cook until soft.
  4. Stir in tomatoes, mushroom soup, dried herbs, cooked chicken and water; cook for 30 to 40 minutes.
  5. Mix in chopped parsley and serve with rice.


  • To make this vegetarian, replace the chicken with equal quantities of canned chickpeas or butter beans.
  • You can replace the fresh mushrooms with champignons which are often a cheaper alternative to mushrooms and will keep their shape when cooked.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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