Creamy Chicken Casserole

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I couple effortless casserole recipes. Having cinque kids, how can I not love casseroles? This is a popular of mine because you can train everything the nighttime before and then rightful heat the wuss casserole in the oven the pursuing day.

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Per instructions, letting the poulet marinade in the river accumulation for a few hours is preferable (or overnight). However, if you don't possess the term for that, neglect that try. The weakling rightful won't be as tenderise, they'll comfort be wonderful.

Creamy Chicken Casserole
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

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

Course: Dinner
Cuisine: American
Servings: 8 servings
Calories: 419 kcal

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
• 1 tsp salt
• 1/4 tsp paprika
• 1/4 tsp 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.
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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