Thursday, February 19, 2015

Smothered Chicken and Cheesy Potato Casserole

 This was DELICIOUS!  Serve with a salad and you have a great meal.
Smothered Chicken & Cheesy Potato Casserole
recipe adapted from
4-5 medium russet potatoes
1 medium onion, diced
1 10.75-oz. can condensed cheddar cheese soup Beth used home made soup recipe(see 2/18/15)
1 1/4 cups milk
8-10 slices of bacon
1.5 pounds chicken breast, pounded thin(Beth used 2 large breasts and cut into 3 pieces)
1 c cheddar or Monterrey Jack cheese
Salt and pepper
Combine cheese soup and milk then whisk until smooth. Reserve 1 cup of cheese soup mixture and set aside to use later.
Wash and peel potatoes then cut into thin slices (about 1/4 inch thick). Spray the bottom and sides of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture into the bottom of the dish. Add a single layer of potato slices. Top with a handful of diced onions. Season potatoes with salt and pepper. Spoon another 1/4 of soup mixture over potatoes. Repeat this process two more times so that you have three layers of potatoes topped with soup mixture. Cover dish tightly with aluminum foil and bake at 350 degrees for 30 minutes. Beth had to bake for 45 minutes for potatoes to be tender.
Meanwhile, slice bacon into 1/2-inch strips and cook in a skillet over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet with a slotted spoon; set aside.
Season chicken tenderloins with salt and pepper, then sauté in bacon drippings over medium-high heat until lightly browned and set aside.
Remove dish from oven and uncover. Arrange chicken tenderloins on top of potatoes and pour reserved cheese soup mixture over chicken. Cover tightly again and continue cooking for 30 more minutes.
Remove dish from oven and uncover. Sprinkle shredded cheese evenly over chicken and potatoes then top with bacon pieces. Return dish to oven and continue cooking, uncovered, for 5-10 minutes or until cheese is melted and bubbly.


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