Here is a rich, comforting recipe for a Chicken Royale Casserole with Mushrooms. It captures that same savory, luxurious “Royale” flavor profile but bakes everything together in one dish.
Why This Works
Mushrooms are the ultimate pairing for a creamy “Royale” sauce. As they bake, mushrooms release their earthy, umami-rich juices, which mingle with the cream of chicken soup and onion mix, making the casserole taste like it has been simmering for hours. Adding wide egg noodles directly to the dish means they soak up all the sauce as they bake, eliminating the need to boil a separate pot of water.
What You Need
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Chicken: 2 to 3 cups of cooked, shredded or cubed chicken. (This is a perfect recipe for using up leftover rotisserie chicken!)
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Mushrooms: 8 oz of fresh mushrooms (cremini, baby bella, or white button), sliced.
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Cream of Mushroom Soup: 1 can (10.5 oz). (We are swapping out the cream of chicken to double down on the mushroom flavor, though cream of chicken works fine too if that’s what you have).
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Sour Cream: 1 cup. (This gives the casserole the tangy richness required for a “Royale” sauce).
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Dry Onion Soup Mix: 1 packet. (This is the secret weapon—it provides all the herbs, salt, and onion flavor).
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Wide Egg Noodles: 8 oz (about half a standard bag), uncooked.
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Liquid: 2 cups of low-sodium chicken broth or water.
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Butter: 2 tablespoons (for sautéing the mushrooms).
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Cheese (Optional): 1 cup of shredded mozzarella, provolone, or Swiss cheese for the top.
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Crispy Fried Onions (Optional): ½ cup for a crunchy topping.
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole baking dish.
Step 2: Sauté the Mushrooms (Don’t Skip This!)
While you can technically put raw mushrooms into a casserole, they will release a lot of water and can make the dish soggy.
Heat the 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they have shrunken down, released their moisture, and developed a deep golden-brown color. Remove from heat. (This step builds an immense amount of flavor).
Step 3: Mix the Sauce and Noodles
In a very large mixing bowl, whisk together the can of cream of mushroom soup, the sour cream, the dry onion soup mix, and the chicken broth (or water). Whisk until the mixture is completely smooth and the soup mix has dissolved.
Step 4: Combine Everything
Add the uncooked egg noodles, the cooked shredded chicken, and the sautéed mushrooms to the bowl. Stir everything together with a large spoon or spatula until every noodle is coated in the creamy liquid.
Step 5: Assemble and Bake
Pour the entire mixture into your greased 9×13 casserole dish. Spread it out into an even layer, making sure the noodles are submerged under the liquid as much as possible (this helps them bake evenly and prevents them from drying out).
Cover the dish tightly with aluminum foil.
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Bake (Covered): Place in the oven for 35 minutes.
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Bake (Uncovered): Remove the foil. If you are using cheese, sprinkle the shredded cheese over the top now. Return the dish to the oven, uncovered, for an additional 10 to 15 minutes. The casserole is done when the noodles are tender, the sauce is thick and bubbling around the edges, and the cheese is melted and lightly golden.
Step 6: Rest and Serve
Remove the casserole from the oven and let it sit on the counter for 10 minutes. This is crucial for casseroles; it allows the sauce to thicken up so it doesn’t run all over the plate when you serve it. If you are using crispy fried onions, sprinkle them on top right before serving so they stay crunchy.
Tips for Casserole Success
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Watch the Noodles: If you check the casserole at 45 minutes and the noodles are still a bit firm, but the top is getting too brown, simply put the foil back on and bake for another 5-10 minutes. Different brands of egg noodles absorb liquid at different rates.
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Add a Vegetable: If you want to add some green to the dish, fold in 1 cup of frozen peas or 2 cups of fresh baby spinach during Step 4. They pair beautifully with the creamy mushroom flavor.
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Make it Keto/Low Carb: If you want to skip the noodles, leave them out entirely. Reduce the chicken broth to ½ cup, mix everything else together, and bake for 25-30 minutes. The mixture will be thicker, like a creamy chicken and mushroom bake.