Chicken & Mushroom French Casserole

This is a festival and flavorful dish that can be fit to serve a small table or large get-together.



Boneless wings, from the deli

18.5 oz.

Canned french onion soup

2 cups



Baby potatoes

2 - 4 oz.

Canned sliced mushrooms

2 cups

Munster cheese, grated


  1. Preheat the oven to 425 degrees Fahrenheit.

  2. In a bowl, mix together the milk with the soup. Reserve.

  3. Place the baby potatoes, boneless wings, and mushrooms on the bottom of a 8 x 8 casserole dish. Pour milk/soup mixture over the top. Bake in the oven for 1 hour. After 20 minutes of cooking, using a large spoon, stir the casserole in the dish so that the top becomes the bottom and vise versa. Return to the oven. After 40 minutes of cooking, sprinkle the cheese over the top and return to the oven for the final 20 minutes. Let rest at least 5 minutes prior to serving.