Creamy Chicken Casserole

Creamy Chicken Casserole

Chicken Casseroles are always a good idea! This Creamy Chicken Casserole Recipe with mushrooms, bacon, and cheese is a really, really great idea!

Chicken breast pieces in a cream of chicken soup sauce mixture. The chicken becomes so tender and melts in your mouth. This is the most requested chicken casserole by our children.:)

OVEN BAKED CREAMY CHICKEN CASSEROLE:

I love easy casserole recipes. Having five kids, how can I not love casseroles? This is a favorite of mine because you can prepare everything the night before and then just bake the chicken casserole in the oven the following day.

This is especially a great recipe if you go to church Sunday mornings. I prepare everything per instructions the night before and keep refrigerated (covered). Then, I just place it in the oven to bake at 320°F when we leave for church. As soon as I get home I remove the foil, turn up the heat and it finishes cooking by turning a golden color on top and starts to bubble. By the time we change, set the table and are ready to have lunch, the chicken casserole is done cooking (we’re gone about 2.5 hours).

Per instructions, letting the chicken marinade in the milk mixture for a few hours is preferable (or overnight). However, if you don’t have the time for that, skip that part. The chicken just won’t be as tender, they’ll still be wonderful.

What can I serve with the CHICKEN BREAST CASSEROLE with?

Our favorite side for this easy casserole would have to be mashed potatoes. The casserole has the cream of chicken sauce that I use as gravy over the mashed potatoes. It’s amazing!

If you don’t like mashed potatoes, rice or pasta of choice may also be used. Pour the sauce from the chicken over the pasta or rice as gravy – so good!

If you have picky eaters, you can skip the mushrooms or leave it on half of the casserole. My kids are not fans of mushrooms (no idea how they aren’t). So, I just load one side of the casserole with extra mushrooms for the Mr. and I. (No complaints here).

CAN I SUBSTITUTE THE TOPPINGS?

The bacon and mushrooms and NOT a must for this recipe. If we make this on a weekday, I rarely add the bacon. We usually do bacon and mushrooms for special occasions. Just add extra cheese if you’re a cheese lover.

CHICKEN CASSEROLE FOR PARTIES:

This easy creamy chicken casserole dish is always a huge hit at our large family gatherings. We havethis casserole at most of our

family gatherings and parties. It’s so nice that you can prepare everything the night before and just bake it the day of the party.

So, if you are planning a party and will be busy the day of the party, you’ve found yourself the perfect recipe to serve. It’s a KEEPER! You’re welcome. <3

(P.S. This is an OLDER recipe that really needed some new photographs and bumped up to a newer post. :). ENJOY!..

CAN I FREEZE CHICKEN CASSEROLE?

Yes, this is a perfect casserole dish to freeze. Prepare per instructions. Cover dish well and freeze.

Remove casserole dish from freezer and thaw before baking.

Can I make a smaller portion?

If this portion is too large for your family, just make 2 smaller casserole dishes instead of one large. Freeze one and bake the other. You’ll have a second casserole dish for a lazy evening when you don’t feel like cooking. You’re welcome;).

TRY THESE OTHER CASSEROLES:

BAKED CHICKEN THIGHS & POTATOES CASSEROLE- Potatoes with strips of chicken thighs, vegetables in a creamy sauce.

CHICKEN MUSHROOM ALFREDO CASSEROLE- Chicken tenders with mushrooms in a homemade Alfredo sauce.

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

Author: Valentina's Corner

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

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.
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.