Country Farm Chicken Casserole
photo by Wendy Poirier Barnes
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 casserole
- Serves:
- 4
ingredients
- 2 large chicken breasts
- 1 medium vidalia onion (Sweet)
- 5 slices bacon
- 2 large potatoes
- 1⁄2 cup canned mushroom (1 Cup Fresh)
- 1 (10 3/4 ounce) cream of chicken soup
- 3⁄4 cup chicken broth
- 1 tablespoon melted butter
- salt
- pepper
- garlic powder
directions
- Preheat oven to 425 degrees.
- Cook the bacon; crumble and set aside; reserve bacon grease.
- Peel and cube the potatoes; fry potatoes in bacon grease.
- Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
- Fry the mushrooms in the bacon grease.
- Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
- After the chicken is cooked, cut into cubes.
- Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
- In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
- Bake for 30 minutes covered with foil.
- Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
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Reviews
-
This was great! I used homemade cream of chicken soup that had tons of onion, garlic and carrot in it, so I didn't add extra onion, but I did fry up a chopped shallot with the potatoes. (omitted the mushrooms as we just don't like 'em!) I sauted the chicken in the bacon grease before doing the potatoes. I used turkey bacon and added some cheddar cheese on top. I'd definitely add more cheese to the casserole next time, mixed right in. Loved the texture of the potatoes. YUM!
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Mrs. Parker you have a lovely recipe! I am cooking for 1 so I cooked one salted and peppered chicken breast, basted with melted butter, on a cast iron grill pan, cooked 2 slices bacon, drained the bacon grease and deglazed the pan with about 1/2 cup of white wine. Added some left over diced potatoes that was cooked in butter with onions, and about a 1 1/2 cup frozen home made mushroom soup #50484. I combined the cooked and cubed chicken with the sauce and baked in a small corning ware casserole dish in a toaster oven for 30 minutes @ 400 degrees adding the cooked chopped bacon the last 10 minutes. I forgot to add garlic ( and I love garlic) still it was plate licking good. Thanks for posting
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This was amazing!! Comfort food at its best! I grilled the chicken, sauteed the onions and mushrooms in olive oil, fried the bacon and crumbled it. With the potatoes, I peeled and cubed them and added them raw without cooking and they came out nice and tender without the precooking! I joined the site just to rate this recipe if that gives you any idea how good this was! Thanks so much for sharing!
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