Chicken and Mushroom Casserole with Crispy Panko Topping - The Lemon Bowl
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4.25 from 8 votes

Chicken and Mushroom Casserole

Warm, comforting and totally satisfying, chicken and mushroom casserole gets a healthy twist with whole wheat pasta, lean chicken breast and creamy plain yogurt.
Course Main
Cuisine American
Keyword chicken casserole
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 608kcal
Author Liz Della Croce


  • 1 pound whole wheat bow-ties or short pasta of choice
  • 1 tablespoon butter unsalted
  • 1 cup diced onion
  • 2 celery stalks diced
  • 2 teaspoons salt divided
  • 2 cloves garlic grated
  • 1 cup sliced mushrooms
  • 2 tablespoons flour
  • 2 cups chicken broth low sodium
  • 3 cups cooked chicken - diced rotisserie works well!
  • 32 ounces plain low fat yogurt
  • 2 cups shredded mozzarella cheese divided
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/2 cup panko
  • 1 tablespoon olive oil


  • Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
  • Cook pasta according to package directions and set aside.
  • Heat butter in a large skillet over medium heat until melted. Stir in onion, celery and 1 teaspoon of the salt. Cook until softened, 3-4 minutes before adding garlic and mushrooms. Continue cooking until mushrooms are soft, 3-4 additional minutes.
  • Sprinkle flour into the pan and stir for 30-60 seconds or until flour is absorbed into the pan. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until sauce thickens, 7-9 minutes.
  • In a large bowl, toss together cooked pasta with diced chicken, plain yogurt, remaining 1 teaspoon salt, half of the cheese (1 cup), lemon juice and Worcestershire sauce and pepper. Add in reduced mushroom sauce to the bowl and stir again.
  • Pour pasta mixture into the prepared baking dish and spread in an even layer.
  • In a small bowl, mix together remaining 1 cup cheese with panko and olive oil. Sprinkle mixture evenly on top of the casserole.
  • Bake until golden brown and bubbly, 45-50 minutes. Let rest 5-10 minutes before serving to let the casserole settle.


Calories: 608kcal | Carbohydrates: 74.3g | Protein: 43.7g | Fat: 17.9g | Saturated Fat: 8.1g | Polyunsaturated Fat: 9.8g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 1334mg | Fiber: 9.3g | Sugar: 9.7g