Chicken and Bacon Casserole
Indulge in the comforting flavors of this hearty Chicken and Bacon Casserole, a crowd-pleaser that's perfect for family dinners or special gatherings! Tender, golden-seared chicken thighs combine with crispy, smoky bacon in a creamy garlic and mushroom sauce, laced with fragrant herbs like thyme and rosemary. Layered with a generous topping of melted cheddar cheese, this casserole is baked to perfection, creating a bubbly, golden crust that's impossible to resist. With its one-pan convenience and rich, savory flavors, this baked chicken casserole makes weeknight dinners feel like a gourmet affair. Serve it with crusty bread or a side of roasted vegetables to complete this soul-warming dish! Keywords: chicken and bacon casserole, creamy chicken casserole, chicken thigh recipes, easy dinner ideas, baked chicken recipes.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 6 slices bacon
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 200 grams button mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 500 milliliters chicken stock
- 200 milliliters heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the bacon slices until crispy, then remove and set aside on a paper towel to drain. Once cool, chop the bacon into small pieces.
In the same skillet, add the remaining olive oil and sear the chicken thighs until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
Add the butter to the skillet and melt over medium heat. Toss in the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the sliced mushrooms and cook until they release their liquid and soften, about 5 minutes.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken stock while stirring constantly to make a smooth sauce. Bring it to a simmer and let it thicken slightly, about 3-4 minutes.
Stir in the heavy cream, thyme, rosemary, salt, and black pepper. Mix well and simmer for another 2 minutes.
Return the chicken thighs to the skillet, spooning some of the sauce over them. Add the chopped bacon and stir gently.
Transfer the entire mixture to a casserole dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden on top.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
