This chicken casserole is so good! Chicken is marinated, then coated in flour and sauteed giving the chicken a crispy texture and baked in a cream of chicken soup. The chicken becomes so tender, it just melts in your mouth! Please do try!
Ingredients :
Chicken and marinade:
700g/1.5lb Chicken Breasts
2 Eggs
1 1/3 Cup Whole Milk
1/2 Tsp Salt
Flour Coating:
3/4 Cup Plain Flour
2 Tbls Paprika
Salt & Pepper
Sauce:
1 Tin (400g14oz) Cream of Chicken Soup
1/3 Cup Sour Cream
3/4 Cup Water
1/4 Tsp Paprika
1/2 Tsp Onion Powder
Salt & Pepper
Topping:
150g/5.3oz Back Bacon, chopped and cooked until crisp
300g/10.6oz Sliced Mushrooms, cooked
200g/7oz Shredded Mozzarella
Freshly ground pepper
Method:
Chicken and Marinade –
Cut chicken breast into medium pieces.
Prepare the marinade; Combine the milk, eggs and salt, add chicken pieces and let marinate for 4 hours. The longer it marinates, the tender the chicken will become.
Flour Coating –
Mix the flour, paprika, salt and pepper together.
Drain the chicken from the marinade and coat with the flour (I find it easier to coat the chicken in flour by using a plastic container and shakingvthem inside in small batches).
Add enough oil to a skillet to completely cover the bottom. Fry the chicken until crispy, turning as needed. Don’t crowd the skillet. Transfer onto a plate lined with a paper towel.
Sauce – In a bowl mix the cream of chicken soup, sour cream, water, paprika, salt and pepper.
Assemble –
Cover the bottom of a 9×13-inch casserole dish with sauce. Place the chicken pieces on top. Completely cover with the remaining sauce. Add half of the cheese, mushrooms, bacon and the remaining cheese. Cover with foil and bake in oven 180C/350F for 30 minutes. Remove foil and bake a further 20 minutes until cheese melts and sauce bubbles everywhere.
Enjoy!
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