CREAMY CHICKEN CASSEROLE RECIPE

3:03:00 PM
This Creamy casserole direction with bacon, mushrooms, and cheese may be a true, superb idea! Chicken in a very chicken cream soup sauce. The chicken becomes thus tender and molten in your mouth. Serve the casserole with a cream Irish potato side!

Amazing grilled kitchen appliance casserole recipe! The chicken is soaked, then breaded and cooked giving the crisp finished chicken. The chicken is then baked in a very thick chicken sauce. cooked mushrooms and Bacon over a casserole dish and so the entire casserole full of cheese.

CREAMY CHICKEN CASSEROLE RECIPE
CREAMY CHICKEN CASSEROLE RECIPE

This casserole direction is wonderful. once baking, the chicken was thus soft and flavourous and therefore the sauce another such a lot flavor to the plate.

Meat and mushrooms and not essentially for this direction. If we tend to create this on a weekday, I seldom add bacon. we tend to typically do Bacon and mushrooms for a special day. simply add additional cheese if you're a cheese lover.

This straightforward Creamy casserole dish has perpetually been massive|an enormous|a giant} hit in our big family gatherings. we tend to had this casserole in most of our family gatherings and parties. it is so smart that you|that you simply|that you simply will prepare everything the night before and just bake it every day of the party.

CREAMY CHICKEN CASSEROLE RECIPE

INGREDIENTS:
chicken & marinade

  • 3 chicken breasts (about 2 1/2 pounds)
  • 2 large eggs
  • 1 1/3 cup whole milk
  • 1/2 tsp table salt

flour mixture

  • 3/4 cup all-purpose flour
  • 2 Tbsp ground paprika
  • 1/4 tsp ground pepper
  • 3/4 tsp table salt

Cream Mixture

  • 26 oz cream of chicken soup can, family size
  • 1/4 cup sour cream
  • 1 cup water
  • 1 tsp table salt
  • 1/4 tsp ground paprika
  • 1/4 tsp ground black pepper

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. (Discard of the marinade.)
  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, water, salt, paprika and pepper.
  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. 

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