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Chicken casserole with bacon, mushroom and cheese
Ingredients
chicken & marinade
3 chicken breasts (about 2½ pounds)2 large eggs
1⅓ cup whole milk
½ tsp table salt
flour mixture
¾ cup all-purpose flour2 Tbsp ground paprika
¼ tsp ground pepper
¾ tsp table salt
Cream Mixture
26 oz cream of chicken soup can, family size¼ cup sour cream
1 cup water
1 tsp table salt
¼ tsp ground paprika
¼ tsp ground black pepper
Toppings-
8 oz bacon, ½ pack, cooked6 oz mushrooms, sliced and sauteed
6 oz shredded cheese, four cheese or mozzarella
oil for frying
Instructions
Cut malformation into medium items (About 6-7 items per chicken).Prepare the marinade. mix the milk, eggs and salt. Place the chicken items into the mixture and let marinade four hours (or overnight).The longer it marinades, the softer the chicken can become.
mix the ingredients for the flour mixture; the flour, paprika, pepper and salt.
Take the chicken from the marinade and coat liberally within the flour mixture. (Discard of the marinade.)
Add enough oil to the frypan to utterly cowl the lowest of the frypan, activate med/high heat. Once the oil is hot, fry 6-8 minutes, till chicken is tender, turning as required. do not crowd the frypan. (Using 2 skillets works faster.)
whereas chicken is cookery prepare the cream mixture; mix cream of soup, sour cream, water, salt, paprika and pepper.
Once chicken cooks, transfer onto a plate lined with towel.
cowl the lowest of a 9"x13" dish with a number of the cream.
Add the chicken items to the casserole dish.
utterly cowl with the remaining cream. (If getting ready the night before and can be change of state it the subsequent day, watch for the chicken to cool down before covering with the cream.)
Add 1/2 the cheese. Add the seared bacon and saute mushrooms. Sprinkle remaining cheese.
Bake 350° for half-hour, lined with foil. take away foil and continue baking another 15-20 minutes till cheese melts and cream bubbles everyplace.
source http://recipetocooking.blogspot.com/2019/06/chicken-casserole-with-bacon-mushroom.html
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