Grandmothers always seem to have the best recipes up their sleeves and know how to make anything taste good. Whether your grandmother had a signature casserole dish or not, you just have to try out this creamy chicken casserole. It’s a beautifully old-fashioned dish that will satisfy even the hungriest eater. The paprika and mushrooms bring an Eastern European flavor to the dish, while the bacon and cheese on top give it that all-American charm.
There are quite a few ingredients, you will notice at first glance, but it’s still a very straightforward recipe to follow and a difficult one to get wrong. So if you’re on the lookout for a foolproof chicken casserole which is traditional but a little unusual, why not try making this one? Make it with plenty of love like Grandma did and you’re sure to enjoy its rustic flavor. This really does make a delicious main course.
Grandma certainly knew what she was doing when she came up with this magnificent chicken casserole. It has so much flavor in every mouthful and is sure to be a huge hit at the dinner table.
Why You’ll Love the Recipe:
This is an unusual recipe and there’s nothing ordinary about it. The paprika, chicken soup and sour cream add plenty of flavor to the dish, while the bacon, cheese and mushroom topping is simply wonderful. Marinate the chicken overnight if you want to. The longer it marinates, the softer it becomes.
How to Serve It:
This creamy chicken casserole is best served piping hot from the oven with mashed potatoes and green beans, or perhaps you prefer it with French fries and a simple salad.
Ingredients needed:
Can You Make It Ahead?
You can prepare it ahead but, if doing that, make sure the chicken layer is completely cool before adding the cheese on top. Keep the assembled casserole covered and refrigerated overnight and then just bake it the following day.
Storage Instructions:
Leftovers will be fine in a covered container for up to 3 days and can be reheated in the oven or microwave.
Variations and Substitutions:
This recipe works just as well with turkey or pork. Regular paprika is good or you can use smoked paprika which is even better.
Creamy Chicken Casserole
Ingredients
For the Marinated Chicken:
- 2½ pounds chicken breasts
- 1⅓ cups whole milk
- 2 large eggs
- ½ teaspoon salt
- Oil for frying
For the Flour Mixture:
- ¾ cup all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons ground paprika
For the Cream Mixture:
- 26- ounce can of cream of chicken soup
- ¼ teaspoon ground paprika
- ¼ cup sour cream
- 1 cup water
- 1 teaspoon salt
- ¼ teaspoon black pepper
- For the Toppings:
- 6 ounces sauteed sliced mushrooms
- 8 ounces cooked bacon
- 3 ounces shredded mozzarella
- 3 ounces 4-cheese blend
Instructions
- Cut the chicken into 1-inch chunks.
- Whisk the eggs, milk and salt, and marinate the chicken chunks in this mixture overnight or for at least 4 hours.
- Combine the flour mixture ingredients in a bowl.
- Discarding the marinade, toss the chicken chunks in the flour mixture.
- Add enough oil to cover the skillet bottom, then heat it up.
- Fry the chicken in batches for about 7 minutes or until golden brown and crispy.
- Don’t overcrowd the pan, and stir the chicken often as it cooks.
- Meanwhile, combine the cream mixture ingredients.
- Drain the chicken on paper towels.
- Preheat the oven to 350°F.
- Pour some of the cream mixture into a 13x9-inch baking dish.
- Arrange the chicken on top.
- Cover with the rest of the cream then add half the cheese.
- Add the mushrooms and bacon on top and then the rest of the cheese.
- Bake for half an hour covered with foil.
- Discard the foil and bake for a further 15 minutes or until the cheese is bubbling and melted.
