Chicken & Mushroom Casserole
"The original recipe called for uncooked bacon strips, I haven't tryed that way yet only with cooked bacon. Instead of garlic butter spread you can use 1/3 cup butter melted with 2 cloves minced garlic. Can use boneless thighs or breasts "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (473.9 g)
- Calories 663.8
- Total Fat - 41 g
- Saturated Fat - 15.6 g
- Cholesterol - 123.7 mg
- Sodium - 1823.2 mg
- Total Carbohydrate - 52.5 g
- Dietary Fiber - 6.8 g
- Sugars - 29.6 g
- Protein - 24.5 g
- Calcium - 310.5 mg
- Iron - 3.5 mg
- Vitamin C - 44.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Butter a 13x9 pan. Mix both cans of soup together in a bowl. Pour roughly half of the soup mixture into the bottom of baking pan.
Step 2
Lay each piece of chicken across the pan in an even layer on top of the soup mixture. Pour the remaining soup mixture over the top of the chicken to fully coat it. Sprinkle bacon over soup mixture.
Step 3
Lay the mozzarella cheese slices overthe top of the bacon to fully cover it. Sprinkle mushrooms across the dish depending upon how much you like mushrooms.
Step 4
Pour melted garlic butter spread across the dish coating as much as possible with the 1/2 cup. Don't put much more on as it could become overpowering.
Step 5
Bake at 375°F for 50-60 minutes or until chicken is no longer pink.
Tips
No special items needed.
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