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
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
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
EASY CHICKEN AND MUSHROOM CASSEROLE
Make and share this Easy Chicken and Mushroom Casserole recipe from Food.com.
Provided by Terese
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy based saucepan.
- Add onion and celery and cook until soft.
- Add garlic and cook a further minute.
- Add chicken and cook until browned.
- Add wine, if using, and mushrooms.
- Cook a further couple of minutes.
- Add soup and sour cream and season with pepper (check for salt, often the soup contains a fair amount).
- Cook until warmed through.
- Stir through parsley and serve with rice, risoni or pasta.
Nutrition Facts : Calories 307.5, Fat 11.5, SaturatedFat 3, Cholesterol 68.8, Sodium 592.7, Carbohydrate 13.3, Fiber 1.3, Sugar 4.1, Protein 29.9
CHICKEN WITH BACON, MUSHROOMS AND ONIONS
I like this served with mashed potatoes, but you could serve it with noodles or rice as well. A green salad makes a great side dish.
Provided by MsKittyKat
Categories Stew
Time 5h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the bacon in a large skillet over medium-low heat until crisp.
- With a slotted spoon, transfer it to a 4 to 6 quart Crockpot Pour off all but two teaspoons of fat from the pan.
- Add the chicken and brown over medium-high heat; transfer to the cooker.
- Pour the wine into the pan and deglaze allowing wine to reduce and thicken slighty.
- Add the reduced wine along with the mushrooms, onions, garlic, rosemary and salt to the crockpot.
- Cover and cook on low heat for 6 hours, or on high for 3 hours.
- Transfer the chicken, bacon, and vegetables to a platter; keep warm.
- Pour the sauce into a small saucepan.
- Combine the water and cornstarch; stir it into the sauce.
- Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
- Pour over the chicken.
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