Ingrédients pour Country Farm Chicken Casserole
- Chicken Breasts
- Vidalia Onion
- 6 slices bacon
- 2 pounds potatoes, peeled and cubed
- Canned Mushroom
- 1 (10.75 ounce) can cream of chicken soup
- Chicken Broth
- 2 tablespoons butter, melted
- Salt and pepper to taste
- Salt and pepper to taste
- ½ teaspoon garlic powder
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Comment préparer Country Farm Chicken Casserole
- Preheat oven to 425°F (220°C).
- Cook 6 slices of bacon until crispy. Remove from pan and crumble, setting aside. Reserve 2 tablespoons of bacon grease (or substitute with olive oil, vegetable oil, or butter).
- Peel and cube 2 pounds of potatoes. Fry in reserved bacon grease over medium heat until lightly golden brown (about 8-10 minutes).
- Dice 1 medium onion. Add to the pan with the potatoes, season with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Fry for another 5 minutes, stirring occasionally.
- Add 8 ounces of sliced mushrooms to the pan and cook until softened (about 5 minutes).
- While vegetables cook, prepare the chicken: Coat 2 pounds of boneless, skinless chicken breasts with 2 tablespoons of melted butter and season with ½ teaspoon salt and ½ teaspoon black pepper. Grill or fry until cooked through (about 6-8 minutes per side for grilling, or until golden brown and cooked through if frying). Cut into 1-inch cubes once cooled slightly.
- In a medium bowl, whisk together 1 (10.75 ounce) can of cream of chicken soup and ¾ cup of chicken broth. Season with ¼ teaspoon black pepper.
- In an 8x8 inch glass baking dish, combine the cooked chicken, mushrooms, onions, and potatoes.
- Pour the cream of chicken soup mixture over the chicken and vegetables. Stir gently to coat everything evenly.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove foil, sprinkle with crumbled bacon, and bake for an additional 10 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
12g
Fat
46g
Carbs
13g
