Creamy Chicken Casserole with Mushrooms & Bacon
This chicken casserole is so good! Chicken is marinated, then coated in flour and sauteed giving the chicken a crispy texture, and baked in a cream of chicken soup. The chicken becomes so tender, that it just melts in your mouth! Please do try!
[adrotate group="2"] [adrotate group="4"]- 700g/1.5lb Chicken Breasts
- 2 Eggs
- 1½ Cup Whole Milk
- ½ Tsp Salt
- ¾ Cup Plain Flour
- 2 Tbsp Paprika
- Salt & Pepper
- 1 Tin (400g14oz) Cream of Chicken Soup
- ½ Cup Sour Cream
- ¾ Cup Water
- ¼ Tsp Paprika
- ½ Tsp Onion Powder
- Salt & Pepper
- 150g/5.3oz Back Bacon (chopped and cooked until crisp)
- 300g/10.6oz Mushrooms (sliced and cooked)
- 200g/7oz Mozzarella (Shredded)
- Freshly ground pepper
Cut chicken breast into medium pieces.
Prepare the marinade; Combine the milk, eggs, and salt, add chicken pieces and let marinate for 4 hours.
The longer it marinates, the tender the chicken will become.
Mix the flour, paprika, salt and pepper together.
Drain the chicken from the marinade and coat it with the flour (I find it easier to coat the chicken in flour by using a plastic container and shaking them inside in small batches).
Add enough oil to a skillet to completely cover the bottom. Fry the chicken until crispy, turning as needed. Don't crowd the skillet.
Transfer onto a plate lined with a paper towel.
In a bowl mix the cream of chicken soup, sour cream, water, paprika, salt, and pepper.
Cover the bottom of a 9x13-inch casserole dish with sauce. Place the chicken pieces on top.
Completely cover with the remaining sauce. Add half of the cheese, mushrooms, bacon and the remaining cheese.
Cover with foil and bake in oven 180C/350F for 30 minutes.
Remove foil and bake a further 20 minutes until cheese melts and sauce bubbles everywhere.
Enjoy!