A comforting and flavorful chicken and bacon casserole with a creamy sauce, perfect for family dinners.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the right texture for your dish.
Cook the bacon in a skillet until crispy, then crumble it and set aside. Reserve the bacon grease.
Cooking the bacon to crispiness adds a delightful crunch to the dish.
Peel and cube the potatoes, then fry them in the reserved bacon grease until golden brown.
Frying the potatoes in bacon grease enhances their flavor.
Dice the onion and sauté it in the skillet with a pinch of salt, pepper, and garlic powder until softened.
Sautéing the onion brings out its natural sweetness.
Slice the mushrooms and cook them in the skillet until tender.
Cooking the mushrooms separately prevents them from becoming soggy.
Melt the butter and coat the chicken breasts, seasoning them with salt and pepper. Grill the chicken until fully cooked, then cut into cubes.
Grilling the chicken adds a smoky flavor to the dish.
In a mixing bowl, combine the cream of chicken soup, chicken broth, and a dash of pepper to create the sauce.
Mixing the sauce thoroughly ensures even coating of the ingredients.
In a baking dish, layer the chicken, potatoes, onions, and mushrooms. Pour the sauce over the top and mix gently to coat.
Layering the ingredients evenly ensures consistent flavor in every bite.
Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the crumbled bacon on top, and bake for an additional 10 minutes.
Adding the bacon at the end keeps it crispy and flavorful.
Serve the casserole warm, garnished with fresh parsley if desired.
Serving the dish warm enhances its comforting qualities.
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