Creamy Chicken Casserole
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.
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.
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