Creamy Chicken Casserole

Creamy Chicken Casserole

Chicken Casseroles are always a good idea! This Creamy Chicken Casserole Recipe with mushrooms, bacon, and cheese is a really, really great idea!

Chicken breast pieces in a cream of chicken soup sauce mixture. The chicken becomes so tender and melts in your mouth. This is the most requested chicken casserole by our children.:)

I love easy casserole recipes. Having five kids, how can I not love casseroles? This is a favorite of mine because you can prepare everything the night before and then just bake the chicken casserole in the oven the following day.

This is especially a great recipe if you go to church Sunday mornings. I prepare everything per instructions the night before and keep refrigerated (covered). Then, I just place it in the oven to bake at 320°F when we leave for church. As soon as I get home I remove the foil, turn up the heat and it finishes cooking by turning a golden color on top and starts to bubble. By the time we change, set the table and are ready to have lunch, the chicken casserole is done cooking (we’re gone about 2.5 hours).

Per instructions, letting the chicken marinade in the milk mixture for a few hours is preferable (or overnight). However, if you don’t have the time for that, skip that part. The chicken just won’t be as tender, they’ll still be wonderful.

Easy Creamy Chicken Casserole Recipe with mushrooms, bacon, and cheese in a cream of chicken soup sauce. 

Ingredients

• chicken & marinade-
• 3 chicken breasts (about 2 1/2 pounds)
• 2 eggs
• 1 1/3 cup milk
• 1/2 tsp salt
• flour mixture-
• 3/4 cup flour
• 2 Tbsp paprika
• 1/4 tsp pepper
• 3/4 tsp salt
• cream mixture-
• 26 oz cream of chicken soup can, family size
• 1/4 cup sour cream
• 1 cup water
• toppings-
• 8 oz bacon, 1/2 pack, cooked
• 6 oz mushrooms, sliced and sauteed
• 6 oz shredded cheese, four cheese or mozzarella
• oil for frying

Instructions

1. Cut chicken breast into medium pieces (About 6-7 pieces per chicken). 
2. Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become.
3. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.
4. Take the chicken from the marinade and coat generously in the flour mixture.
5. Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)
6. While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream and water.
7. Once chicken cooks, transfer onto a plate lined with paper towel. 
8. Cover the bottom of a 9"x13" dish with some of the cream.
9. Add the chicken pieces to the casserole dish. 
10. Completely cover with the remaining cream. (If preparing the night before and will be cooking it the following day, wait for the chicken to cool before covering with the cream.)
11. Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese. 
12. Bake 350° for 30 minutes, covered with foil. Remove foil and continue baking another 15-20 minutes until cheese melts and cream bubbles everywhere.

Recipe Source:valentinascorner.com