Chicken Bacon And Mushroom Casserole Recipes

BACON MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
• Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
• Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

CHICKEN AND RICE CASSEROLE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
• Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

CHICKEN BACON MUSHROOM BAKE

Steps:

• Preheat oven to 350 degrees F.
• In 12-inch cast iron skillet melt 1 tablespoon each butter and olive oil over medium high heat.
• Season chicken with seasoning salt and pepper to taste. Add chicken to skillet and cook for 6-8 minutes till golden (chicken will finish cooking in the oven). Remove to plate and set aside.
• To the same skillet, add the remaining 1 tablespoon each butter and olive oil. Add mushrooms. Cook till tender. This took me about 8-10 minutes. Remove to plate and set aside.
• To the skillet add the fresh spinach, garlic and the 1/2 cup chicken broth. Cook spinach down, season lightly.
• In medium sized mixing bowl using wooden spoon or mixer, mix together cream cheese, parmesan cheese, mozzarella cheese, sour cream, mayonnaise, dried onion flakes.
• Return chicken and mushrooms to the skillet with spinach. Stirring well to mix the ingredients together. Stir in half the crumbled or chopped bacon pieces. Stir in the cheese mixture. Top with remaining bacon and additional tablespoon of parmesan cheese.
• Bake for 30 minutes until golden and bubbling.

EASY CHICKEN, BACON AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 400°F. Wrap each chicken breast criss-crossed in two strips of bacon. Lay the chicken in a 9x13 metal pan.
• In a separate bowl mix the cream of mushroom soup and the sour cream till well blended. Pour the cream of mushroom mix over the chicken.
• Bake for 1 hour or until chicken is done.

CHICKEN, BACON AND MUSHROOM CASSEROLE

Steps:

• Toss 8 small free-range chicken legs in 1/4 cup (40g) plain flour until coated.
• Heat 2 tbs olive oil in a frying pan over high heat.
• Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot.
• Add 200g bacon rashers, rind removed and cut into 2cm cubes, 500g button mushrooms, halved, 1 onion, chopped, and 2 garlic cloves, crushed, to the frying pan and cook for 5 minutes or until golden.
• Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste.
• Cook, covered, on Low for 4-6 hours or on High for 2-3 hours.
• Season well with salt and freshly ground pepper. Serve with a dollop of sour cream and scattered with chopped continental parsley.

CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
• Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
• Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
• Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

BACON MUSHROOM CHICKEN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. , Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture.