CHICKEN BACON MUSHROOM BAKE
This was a combination of two recipes I thought sounded good on their own but would be better with my own additions. The result was fabulous for a Low Carb Dieter with Type II Diabetes. Prep time did not include slicing mushrooms or shredding cheese as I cannot stand for any length of time. Use all the cheats you can and make any changes to your taste you wish to.
Provided by CindiJ
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 452.7, Fat 31, SaturatedFat 14.4, Cholesterol 141, Sodium 591.2, Carbohydrate 7.6, Fiber 2.1, Sugar 3.5, Protein 36.6
CREAMY BACON AND MUSHROOM CHICKEN BREASTS
Juicy creamy bacon and mushroom chicken breasts is a great one-pot recipe. This recipe is perfect for an easy meal served with crusty bread to mop up the sauce.
Provided by Alida Ryder
Categories Chicken Dinner Easy Recipe Weeknight recipe
Time 30m
Number Of Ingredients 9
Steps:
- Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
- Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
- Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
- Allow to simmer for 8-10 minutes or until the chicken is cooked through and the sauce has reduced.
- Season to taste and serve.
BACON MUSHROOM CHICKEN
"My brother told me this was the best chicken he had ever tasted," writes Kara Cook from Elk Ridge, Utah, "and it's one of my very favorites, too. "Not only is it easy to prepare, but it also looks elegant, tastes spectacular, and never fails to bring raves when I serve it to guests." TIP: Try using any leftover mozzarella cheese to dress up salads, sprinkle on cups of hot chili or make mini pizzas.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 586 calories, Fat 27g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 956mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 0 fiber), Protein 42g protein.
ONE-POT CHICKEN & BACON STEW
Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
- Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.
Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 1.74 milligram of sodium
BACON MUSHROOM CHICKEN
Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!
Provided by Sara Blanchard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 773.9 calories, Carbohydrate 2.7 g, Cholesterol 241.1 mg, Fat 60.6 g, Fiber 0.3 g, Protein 52.7 g, SaturatedFat 25.8 g, Sodium 1011.3 mg, Sugar 0.3 g
CHICKEN BACON MUSHROOM PASTA
Chicken Bacon Mushroom Pasta in a creamy, garlicky parmesan sauce. A quick and easy pasta dish that the whole family will love!
Provided by Kelly
Categories Main Course pasta
Time 25m
Number Of Ingredients 14
Steps:
- For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
- Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
- When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
- Add remaining tablespoon oil to pan. Add onions and cook until softened.
- Add mushrooms and cook until golden brown.
- Add the garlic, stir, and cook for about 1 minute.
- Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and Italian seasoning. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
- Add parmesan slowly, whisking constantly until melted.
- Salt and pepper to taste.
- Add chopped bacon and parsley to sauce, then toss with pasta and chicken.
- Serve.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN, BACON AND MUSHROOM CASSEROLE
Make and share this Chicken, Bacon and Mushroom Casserole recipe from Food.com.
Provided by Fyreblight
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1055.4, Fat 70.6, SaturatedFat 20, Cholesterol 311.2, Sodium 1396.6, Carbohydrate 31.7, Fiber 5.9, Sugar 14.4, Protein 73.4
CHEESY PASTA BAKE WITH CHICKEN AND BACON RECIPE
Cheesy Pasta Bake With Chicken And Bacon - a family favourite (and it makes great leftovers too!).
Provided by Nicky Corbishley
Categories Dinner
Time 1h
Number Of Ingredients 18
Steps:
- Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes.
- Add the onion and cook for a further 3-4 minutes until the onion is softened.
- Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
- Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and top with parsley before serving.
Nutrition Facts : Calories 657 kcal, Carbohydrate 62 g, Protein 33 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 637 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CHICKEN AND MUSHROOM CASSEROLE
A delicious casserole with chicken, bacon and mushrooms in a creamy sauce
Provided by orangutan661
Time 1h55m
Yield Serves 4
Number Of Ingredients 0
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
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- Pat chicken pieces dry with a paper towel and season lightly with 1/4 teaspoon of the salt. In the oven proof casserole dish, add the olive oil and place on the cooktop over medium/high heat. Add the chicken, skin side down and cook for 3-5 minutes until skin is nice and golden in colour. Turn the chicken over and cook 2 minutes more. Do this in two batches so the pan doesn’t get crowded. Remove the chicken pieces and set them aside on a plate.Drain away the oil, leaving a tablespoon still in the pan. Place back over the heat, and add the mushrooms. Spread them out evenly and leave for 2 minutes, without stirring. Move the mushrooms around after 2 minutes and cook for a further 2-3 minutes, stirring once or twice, until the mushrooms are softened and any liquid from them has almost evaporated. At this stage, add the butter, onions, garlic, thyme, bacon and black pepper and cook for 5 minutes, until onions have softened. Add the wine to deglaze the pan, stir to lift any caramelised bits
- Cook in the preheated oven, uncovered, for 30-40 minutes or until the chicken pieces are cooked through.
- Carefully remove the chicken to a plate (skin side up) and place the pan back on the stovetop over a medium/high heat and bring to the boil, stirring for 5 minutes to reduce and thicken the sauce. Add in the cream and parmesan cheese, and continue to cook, stirring for a further 3-5 minutes or until the sauce is thickened to your liking. Add zest and parsley right at the end and taste for seasoning.
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