Cheesy Chicken and Mushroom Bake

Serves 6-8

Preparation time: less than 30 minutes (chicken needs to be cooked / roasted in advance)

Cooking Time: 35-40 minutes


  • Whole chicken, cooked (I like to use a slow cooker to keep it moist)
  • One large onion, finely chopped
  • 2 cloves of garlic, finely chopped or grated
  • 1 pack of mushrooms (chestnut or white) sliced
  • Oil for frying
  • A tin of chicken or mushroom condensed soup (I use Campbell’s)
  • 1 tablespoon of mayonnaise
  • Juice of a lemon
  • Salt and black pepper for seasoning
  • Grated mature cheddar cheese
  • Parmesan cheese
  • 3 packets of plain crisps, crushed


  • Preheat the oven to 180C
  • Remove the cooked chicken meat from the carcass, roughly chop and put in a large mixing bowl.
  • In a little oil, fry the onion until soft and add the mushrooms, garlic, and fry for another five minutes.
  • Add the onion and mushroom mixture to the chicken; add the tin of soup, mayonnaise, lemon juice and salt, pepper to taste, and mix thoroughly.
  • Put the mixture into an ovenproof dish, spreading it out evenly.
  • Grate the parmesan and combine with the grated cheddar and crushed crisps, sprinkle the cheese and crisps over the chicken and bake for 30 – 40 minutes until golden brown.


Serve with seasonal vegetables and a potato side of your choice.

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