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Prep Time10 Mins
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Cook Time25 Mins
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Serving4
Some nights you just need dinner to be warm, creamy and completely dependable — and this casserole is exactly that. Chicken strips get a quick sear, then they’re tucked into a bacon and mushroom cream sauce and finished under a blanket of melted cheese. It’s rich, it’s cozy, and nobody at my table has ever turned it down.
What I love most is how little effort it takes for something that tastes like a proper weekend meal. A bit of work on the stovetop, twenty minutes in the oven, and it comes out bubbling and golden, ready to spoon over rice, mash or just eat as-is with something green on the side.
Why You’ll Love This Recipe
- Proper comfort food with just a handful of ingredients
- The bacon and mushroom sauce does all the heavy lifting on flavor
- On the table in about 35 minutes
- Easy to scale up when you’re feeding more people
Tips & Variations
- Sear the chicken in the same pan you cooked the bacon in — those browned bits at the bottom add loads of flavor
- If your cream sauce is on the thick side, loosen it with a small splash of milk so it coats everything nicely
- A pinch of smoked paprika over the cheese before baking gives the top a lovely color
Ingredients
Directions
Season the chicken strips with garlic, salt and pepper, then pan-sear until lightly golden. They don't need to be cooked all the way through — they'll finish in the oven.
Cook the bacon and mushrooms, then stir them into the cream sauce.
Arrange the chicken in a baking dish, pour the sauce over the top, and scatter over the shredded cheese.
Bake at 375°F (190°C) for about 20 minutes, until the casserole is bubbling and the cheese is melted and golden.
Garnish with parsley and serve warm.
Conclusion
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the oven at a moderate temperature until piping hot, or microwave individual portions, stirring halfway through.
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