You won't have to call the family to the table twice when this chicken casserole is on the table! All the creamy, cheesy, and bacon aromas will draw them in. And you'll feel good about serving this meal, since we added broccoli and mushrooms for a veggie boost.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
bake:
35 mins at 350°
Servings:
8
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a large bowl combine the first 9 ingredients (through black pepper). Transfer mixture to a greased 3-qt. baking dish. Bake, uncovered, for 25 minutes. Stir and top with cheddar, mozzarella, and Parmesan cheese. Bake 10 minutes more. Top with bacon and, if desired, tomato and green onions before serving.

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Tips

To prepare chicken: Line a 15x10x1-inch baking pan with foil. Drizzle three 6-oz. skinless, boneless chicken breast halves with olive oil and place in a cold oven. Set oven temperature to 450°F and bake 25 to 30 minutes or until chicken hits 165°F. (Because ovens and the size of chicken breasts vary, temperature is the best way to test for doneness). Cool and chop chicken. Place in an airtight container and refrigerate up to 3 days.To prepare bacon: Line a 15x10x1-inch baking pan with foil. Place a cooling rack over pan. Lay bacon slices on rack and bake at 425°F for 15 to 20 minutes or bacon is browned and crisp. Cool and crumble bacon. Place in a airtight container and refrigerate for up to 3 days.

Nutrition Facts

480 calories; total fat 27g; saturated fat 7g; polyunsaturated fat 11g; monounsaturated fat 7g; cholesterol 77mg; sodium 631mg; potassium 424mg; carbohydrates 29g; fiber 3g; sugar 5g; protein 30g; trans fatty acidg; vitamin a 808IU; vitamin c 20mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6mg; folate 91mcg; vitamin b12 1mcg; calcium 226mg; iron 2mg.

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