Smothered Chicken Casserole

A simple casserole recipe with layers of creamy potatoes - think Potatoes Au Gratin or Scalloped Potatoes - topped with chicken, smothered with cheese and bacon!

JUMP TO RECIPE

I don't even know where to start with this recipe. The kids loved it. Husband loved it. And I loved it. I mean like loved it loved it. There was not one bit of this left when we were done with it. The kids were using their bread to sop up the cheesy bits of potatoes from the bottom of the dish when we were done. I didn't even have to rinse the casserole before I put it in the dishwasher.

The bottom layer is like potatoes au gratin then it’s topped with tender, flavorful chicken and bacon and it’s all smothered in cheese. I mean, come on!  Talk about a home run for your taste buds! And the best part? It’s all wrapped up in a perfect casserole.

Before I tell you about the recipe, let me tell you how it is that I came to cook it. My pal, Stacey Little from Southern Bite, just published a cookbook! And I have the honor of reviewing it and hosting a giveaway! Giveaway has expired.

The way this usually works is that I read through the cookbook, pick out a recipe to cook, make it, tell y’all about it and then host a giveaway. As I was leafing through The Southern Bite Cookbook, I came across Stacey’s Easy Smothered Chicken and just knew I had to make it!

I bought all the stuff I needed to make it and then had an idea. Stacey’s recipe doesn't have potatoes but I got to thinking that all that creamy goodness could easily work with sliced potatoes to make a casserole.

And I’m one of those folks who, if I've got to turn my oven on, I’m getting as much out of it as possible! Deciding to use potatoes and make a casserole caused me to make a few other changes as well so what I ended up with isn't exactly like Stacey’s recipe.

But they’re definitely close. They're like cousins. Like first cousins. Who are buddies.

NOTES ON SMOTHERED CHICKEN CASSEROLE:

• Though I have made this many many times and never had this issue (and though an hour is plenty time for three layers of thinly sliced potatoes to cook) a few folks have reported having to cook their casserole longer for the potatoes to get done. Be sure your potatoes are only 1/4" thick and that you only have three layers. If potatoes are not par-cooked and somewhat tender after the first 30-minute cook time, cover again and cook for an additional 15-20 minutes before adding the chicken.
• I like Monterrey Jack but feel free to use whatever's handy!
• Don't forget to salt and pepper each layer of potatoes!

Recipe for Smothered Chicken Casserole

Smothered Chicken Casserole

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 1 H & 5 MTotal time: 1 H & 20 M

A simple casserole recipe with layers of creamy potatoes - think Potatoes Au Gratin or Scalloped Potatoes - topped with chicken, smothered with cheese and bacon!

Ingredients

• 4-5 medium russet potatoes
• 1 10.75-oz. can condensed cheddar cheese soup
• 1 1/4 cups milk
• 8-10 slices of bacon
• 8 chicken breast tenderloins
• 4 oz monterrey jack cheese, shredded (about 1 cup)
• Salt & pepper

Instructions

1. Wash and peel potatoes then cut into thin slices (not thicker than 1/4 inch). Spray the bottom and sides of a 3-quart 13x9 baking dish with cooking spray. Preheat oven to 350 degrees.
2. Combine cheese soup and milk then whisk until smooth. Reserve 1 cup of cheese soup mixture; set aside to use later.
3. Spoon 1/4 of the cheese soup mixture into the bottom of the dish. Add a single layer of potato slices. Season potatoes with salt and pepper. Spoon another 1/4 of soup mixture over potatoes. Repeat this process two more times so that you have three layers of potatoes topped with soup mixture. Cover dish tightly with aluminum foil then bake at 350 degrees for 30 minutes.
4. Meanwhile, slice bacon into 1/2-inch strips and cook in a large skillet over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet with a slotted spoon; set aside.
5. Season chicken tenderloins with salt and pepper then sauté in bacon drippings over medium-high heat until lightly browned (we’re not trying to cook them through, just get a nice sear on each side); set aside.
6. Remove dish from oven and uncover. Arrange chicken tenderloins on top of potatoes and pour reserved cheese soup mixture over chicken. Cover tightly again and continue cooking for 30 more minutes.
7. Remove dish from oven and uncover. Sprinkle shredded cheese evenly over chicken and potatoes then top with bacon pieces. Return dish to oven and continue cooking, uncovered, for 5 minutes or until cheese is melted and bubbly.

Notes

• Though I have made this many, many times and never had this issue (and though an hour is plenty time for three layers of thinly sliced potatoes to cook) a few folks have reported having to cook their casserole longer for the potatoes to get done. Be sure your potatoes are no thicker than 1/4-inch and that you only have three layers. If potatoes are not par-cooked and somewhat tender after the first 30-minute cook time, cover again and cook for an additional 15-20 minutes before adding the chicken.
• I like Monterrey Jack but feel free to use whatever's handy!
• Don't forget to salt and pepper each layer of potatoes!

https://www.southyourmouth.com/2014/03/smothered-chicken-cheesy-potato.html

Images and text © South Your Mouth LLC 2014

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