Skip to main content

Creamy Chicken Casserole

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


  • Cut chicken breast into medium pieces (About 6-7 pieces per chicken). 
  • 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.
  • Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.
  • Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.)
  • 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.)
  • While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika and pepper.
  • Once chicken cooks, transfer onto a plate lined with paper towel. 
  • Cover the bottom of a 9"x13" dish with some of the cream.
  • Add the chicken pieces to the casserole dish. 
  • 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.)
  • Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese. 
  • 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 adapted from this site

Comments

Popular posts from this blog

Green Enchiladas Chicken Soup

INGREDIENTS 2.5 lbs boneless, skinless chicken breasts or thighs 28 oz can green enchilada sauce 24 oz chicken broth 1 cup half and half 2 cup Monterey jack cheese 4 oz cream cheese, cubed at room temperature 4 oz green salsa (salsa verde) salt and pepper to taste INSTRUCTIONS SLOW COOKER INSTRUCTIONS: In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream. INSTANT POT INSTRUCTIONS: Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set pot to saute medium, and add remaining broth, shredded chicken, green ...

Best Pineapple Upside-Down Donuts

Ingredients For the batter: 1 cup + 2 tablespoons all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 cup milk (I used Vanilla Almond Milk, but Cow's Milk will work fine) 1/4 cup pineapple juice (unsweetened) 1 teaspoon vanilla extract 2 1/2 tablespoons unsalted butter, melted 1 large egg, at room temperature For the pineapples: 6 slices pineapple, from a can, patted dry, sliced in half (see note below) 6 tablespoons dark brown sugar Instructions Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, pineapple juice, vanilla, melted butter, and egg. Gently fold the wet mixture into the dry mixture - being careful not to over mix! Set aside. Using paper towels, gently pat the pineapple slices dry; set aside. Sprinkle 1 teaspoon of brown sugar in each of the donut ...

Vegan Lemon Rosemary Muffins

They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that! This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream! VEGAN LEMON ROSEMARY MUFFINS RECIPE Ingredients Muffins: 1 1/2 cups flour 1/2 cup cane sugar (additional for topping, optional) 1/2 teaspoon kosher salt 2 teaspoons baking powder 1/3 cup olive oil, melted  1 large banana, mashed  1/2 cup almond milk (room temp) 1 teaspoon vanilla extract 2 teaspoons lemon juice 1 teaspoon lemon extract (optional) Zest from 1 lemon  1 1/2 tbsp rosemary, chopped  Topping:  Lemon zest (optional) 1 tbs coarse sugar  2 cups powdered sugar...