Cream of Chicken Casserole
Breaded and fried chicken pieces are baked in a rich cream sauce and topped with bacon, mushrooms, and cheese.
Ingredients
- 2 1/2 lbs boneless skinless chicken breasts cut into chunks, 1.1 kg
- 1 1/3 cups whole milk 315 ml
- 2 large eggs
- 1/2 tsp salt for marinade
- 3/4 cup all-purpose flour 95 g
- 2 Tbsp paprika for flour mixture
- 3/4 tsp salt for flour mixture
- 1/4 tsp black pepper for flour mixture
- 1/4 cup vegetable oil for frying, 60 ml
- 1 can cream of chicken soup 26 oz / 737 g
- 1/4 cup sour cream 60 g
- 1 cup water 240 ml
- 1 tsp salt for sauce
- 1/4 tsp paprika for sauce
- 1/4 tsp black pepper for sauce
- 8 oz bacon cooked and chopped, 225 g
- 6 oz mushrooms sliced and sautéed, 170 g
- 1 1/2 cups shredded mozzarella cheese 170 g
Instructions
- In a large bowl, whisk the milk, eggs, and 1/2 teaspoon of salt. Add the chicken chunks, cover, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- In a shallow dish, whisk the flour, 2 tablespoons of paprika, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Remove the chicken from the marinade and coat each piece in the flour mixture. Discard the remaining marinade.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for 6 to 8 minutes per batch, turning occasionally, until crispy. Transfer the fried chicken to a paper towel-lined plate.
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk the cream of chicken soup, sour cream, water, 1 teaspoon of salt, 1/4 teaspoon of paprika, and 1/4 teaspoon of black pepper.
- Spread a thin layer of the soup mixture on the bottom of a 9x13-inch baking dish. Arrange the fried chicken pieces in an even layer. Pour the rest of the soup mixture over the chicken.
- Sprinkle half of the mozzarella cheese over the sauce. Top with the cooked bacon and sautéed mushrooms, then add the remaining cheese.
- Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes, until the sauce is bubbly and the chicken reaches a safe internal temperature of 165°F (74°C).
Notes
For a safe and tender result, use a meat thermometer to ensure the chicken reaches 165°F (74°C) before serving.
You can cook the bacon and sauté the mushrooms while the chicken marinates to save time.
If you want to prepare this in advance, let the fried chicken cool completely before assembling the casserole. Store it covered in the refrigerator and bake the next day.