Comfort Chicken {A Recipe}

This is one of our favorite casseroles. I actually don’t make many casserole dishes, but this has won a place on our dinner rotation. The recipe evolved from a clipping I found in a “Cooking for Two” magazine I read soon after getting married. Of course, making dinners sized for just the two of us was a challenge for me after growing up in a large family and then coupling that with the fact I had been eating vegetarian for a number of years, I always on the lookout for recipes I could make and would turn out well. I think I first made this recipe for a Valentine’s Day dinner and it was a hit. Over time I have tweaked the recipe to make it more family friendly and here is the result. I have made it several times for company and it is always a hit. The leftovers warm up nicely for lunch the next day but I have never tried freezing this. I usually serve with rice on the side to help soak up the sauce, a green salad and perhaps some homemade bread.

 

Comfort Chicken
Serves 6
A chicken based casserole with bacon, mushrooms and broccoli in a creamy sauce topped with cheese
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 2-3 chicken breasts;
  2. 1# bacon;
  3. 8-10 ounces mushrooms, sliced;
  4. 1# broccoli, trimmed to your liking;
  5. 2-3 cups grated mozzarella cheese
  6. Sauce; (for a 9x13 pan, adjust for other sizes accordingly)
  7. 1 cup mayonnaise
  8. 1/3 cup Dijon mustard
  9. 1/2 cup honey
  10. 1 tsp garlic powder
  11. 1 tsp onion powder
  12. salt and pepper to taste
Instructions
  1. Cook the bacon and set aside {I have made with less than 1# and it works fine, but since bacon is so yummy and the kids love finding servings with bacon, I usually try and do a full pound buy you can certainly do less!};
  2. Cut the chicken into large chunks - perhaps 2-3" size, slightly larger than bite size but this makes it way easier to serve kid portions without having to cut up a chicken breast after the fact;
  3. In the same pan with the bacon drippings, lightly sear the chicken pieces, turning once and then placing the chicken in your pan;
  4. In the same pan, add your sliced mushrooms and lightly sauté and then add to pan with chicken;
  5. Add the chopped broccoli to the pan {I have used both fresh and frozen and they work equally well, though I usually cut down from the size so if using frozen you might need to slightly thaw in that same pan you've been using!};
  6. Add the bacon to the dish {I usually break up into smaller bite size pieces, but anything from large slices to more bacon crumbles works fine};
  7. Mix up the sauce and combine well, add to dish and gently stir to coat all meat and veggies;
  8. Top with mozzarella cheese {I use at least 3 cups, but heavy cheese is preferred around here, you can certainly do 1-2 cups and have a nice dish};
  9. Bake 350 degrees until chicken is cooked through and cheese is bubbly and brown;
Notes
  1. I often serve with rice to help soak up the sauce as well as a green salad and bread.
  2. I have also made this in a large cast iron pan, combining the pan I cook the bacon, etc in with the baking pan, making it a wonderful "one pot wonder", however a 12" pan will just barely serve our family so I use the 9x13 when we are including friends or I want leftovers.
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