I absolutely despise making casseroles. Hate it. Loathe it. There is no reason for a casserole because every casserole can easily be converted into a skillet dinner—which means fewer dishes to wash and dinner that’s done in half the time.
I also don’t like recipes. I’ve never met a recipe I followed exactly. Measuring? Not my thing. I eyeball everything. (Except when baking. That’s a science, and I don’t mess with science.) Lucky for me, baking is Evelynn’s thing. Also, my sister’s. So, I let them handle the precise measurements while I stay in my comfort zone of “a little of this, a little of that.”
But back to the casserole situation. Against my better judgment, I actually made one tonight. And now, as I sit here still waiting for it to be done—over an hour later—I am filled with regret. WHY did I not stick to my skillet rule? WHY is it taking so long? WHY do casseroles do this to me?!
Alas, I have suffered through it, and for your benefit, I present:
The Casserole I Wish I Hadn’t Made (But You Might Enjoy)
What You’ll Need:
- 2 pounds of chicken – Boneless, skinless. Boobs or thighs, your call. (I vote thighs.)
- 10-20 strips of bacon – You decide how much happiness you want in your life.
- ½ cup heavy whipping cream – The magic ingredient.
- ¼ cup chicken broth – For a little extra flavor and moisture.
- 4 tablespoons butter – Use salted. Unsalted is sad.
- 2 cups sliced mushrooms – I buy pre-sliced because I refuse to wash them.
- 2 cups shredded cheddar – I used medium, but sharp is also a solid choice.
- Cornstarch – Just a bit to thicken things up.
- Spices – Use what you love. I threw in salt, pepper, granulated garlic, and granulated onion.
How to Make It:
- Preheat your oven to 350°F.
- Cook your bacon bits – Cut your bacon into small pieces, toss them into a cold pan, then crank up the heat. Stir every few minutes until crispy but not burnt. (Burnt = sadness.)
- Prepare the chicken – Cut it into bite-sized pieces and toss it into a greased cake pan. Throw in the mushrooms. Season the heck out of it, then mix it all up.
- Check the bacon! Seriously, don’t let it burn while you’re playing chicken Tetris.
- Make the sauce – Melt the butter in a microwave-safe bowl. Add the heavy whipping cream and chicken broth, then mix it all together. Add some cornstarch then mix again—no one likes a runny casserole.
- Assemble the casserole – Pour the sauce over the chicken and mushrooms. Sprinkle the glorious bacon bits on top. Cover with aluminum foil.
- Bake and wait… and wait… and wait… Pop it in the oven and leave it for an hour. Maybe take a nap. Or contemplate your life choices.
- Cheese time! If the chicken is fully cooked (please check), sprinkle the shredded cheddar on top and put it back in the oven until it’s all melted and gooey.
- Serve it up – If you’re embracing carbs, pair it with some little red potatoes. I also made Brussels sprouts because I’m a responsible adult.
I won’t promise this will be the prettiest thing you’ve ever made, but I will promise it’ll taste good.
Want the Skillet Version Instead?
Say the word, and I’ll tell you how to turn this into a 20-minute, one-pan wonder. You know… like I should have done.
Cheers,
Tara Ann