Creamy Chicken Casserole

I love easy casserole recipes. Having five kids, how can I not love casseroles? This is a favorite of mine because you can prepare everything the night before and then just bake the chicken casserole in the oven the following day.

This is especially a great recipe if you go to church Sunday mornings. I prepare everything per instructions the night before and keep refrigerated (covered). Then, I just place it in the oven to bake at 320°F when we leave for church. As soon as I get home I remove the foil, turn up the heat and it finishes cooking by turning a golden color on top and starts to bubble. By the time we change, set the table and are ready to have lunch, the chicken casserole is done cooking (we’re gone about 2.5 hours).

Per instructions, letting the chicken marinade in the milk mixture for a few hours is preferable (or overnight). However, if you don’t have the time for that, skip that part. The chicken just won’t be as tender, they’ll still be wonderful.

Ingredients
chicken & marinade-

• 3 chicken breasts (about 2 1/2 pounds)
• 2 eggs
• 1 1/3 cup milk
• 1/2 tsp salt
• flour mixture-
• 3/4 cup flour
• 2 Tbsp paprika
• 1/4 tsp pepper
• 3/4 tsp salt

cream mixture-

• 26 oz cream of chicken soup can, family size
• 1/4 cup sour cream
• 1 cup water
• 1 tsp salt
• 1/4 tsp paprika
• 1/4 tsp pepper

toppings-

• 8 oz bacon, 1/2 pack, cooked
• 6 oz mushrooms, sliced and sauteed
• 6 oz shredded cheese, four cheese or mozzarella
• oil for frying

Instruction

1. Cut chicken breast into medium pieces (About 6-7 pieces per chicken). 
2. Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become.
3. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.
4. .............................................

for full instruction please see : valentinascorner.com

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