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

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
bake:
35 mins
total:
50 mins
Servings:
8
Yield:
12 cups
Advertisement

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.

    Advertisement

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; fat 27g; cholesterol 77mg; saturated fat 7g; carbohydrates 29g; mono fat 7g; poly fat 11g; insoluble fiber 3g; sugars 5g; protein 30g; vitamin a 808.5IU; vitamin c 19.9mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 8.1mg; vitamin b6 0.4mg; folate 91.1mcg; vitamin b12 0.6mcg; sodium 631mg; potassium 424mg; calcium 226mg; iron 1.9mg.
Advertisement