Friday, September 28, 2018

Chicken Casserole Full Creamy Recipe

Chicken Casserole Full Creamy Recipe
Chicken Casserole Full Creamy Recipe
PINstagrame Chicken Casseroles are always a good idea! This Chicken Casserole Full Creamy Recipe with mushrooms, bacon, and cheese is a really, really great idea!

This easy chicken casserole full creamy dish is always a huge hit at our large family gatherings. We have this casserole at most of our family gatherings and parties. It’s so nice that you can prepare everything the night before and just bake it the day of the party.


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


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


  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. Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.)
  5. Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)
  6. While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika, and pepper.
  7. Once chicken cooks, transfer onto a plate lined with paper towel. 
  8. Cover the bottom of a 9"x13" dish with some of the cream.
  9. Add the chicken pieces to the casserole dish. 
  10. Completely cover with the remaining cream. (If preparing the night before and will be cooking it the following day, wait for the chicken to cool before covering with the cream.)
  11. Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese. 
  12. Bake 350° for 30 minutes, covered with foil. Remove foil and continue baking another 15-20 minutes until cheese melts and cream bubbles everywhere. 

Smoked Hasselback Potatoes Recipe

Smoked Hasselback Potatoes Recipe
Smoked Hasselback Potatoes Recipe

Are you looking for the best way to cooking potatoes? This smoked Hasselback potatoes recipe is so easy to make and they are LOADED with flavor.

After you get your potatoes to grab a block of Muenster cheese, some butter, fresh chives, and some garlic salt.  You’ll also need some leftover pulled pork or cooked bacon. My preference is pulled pork.

I’m cooking these potatoes in a cast iron skillet – If you don’t have a skillet you can also use a disposable aluminum pan.

  • Gluten-free ∙ Serves 4
  • Meat 1/2 lb Pulled pork
  • Produce 1/4 cup Chives, fresh
  • 4 Idaho potatoes
  • Baking & Spices 
  • 1 tsp Garlic salt
  • Dairy
  • 8 tbsp Butter
  • 1 8 oz block Muenster cheese

  1. Wash, scrub and dry your potatoes
  2. Grab two wooden spoons and lay them parallel to one another. Put a potato in between the two spoons, and start slicing.
  3. smoked hasselback potatoes recipe - wooden spoons
  4. Make the slices about a 1/4" apart.
  5. smoked hasselback potatoes recipe (2 of 5)
  6. Grab a stick of butter, and slice it into 1/4 tablespoon pieces.
  7. smoked hasselback potatoes recipe (3 of 5)
  8. Alternating between slices, place a pat of butter, and then a small piece of pulled pork. You can use the back of a butter knife to push the meat or butter down into the slot. This isn't going to look pretty when you're done, but that's ok.
  9. Sprinkle the potatoes with garlic salt, and then cover the skillet with tin foil.
  10. Set your smoker to cook at 300 degrees. Once the smoker is up to temp, put your cast iron skillet in, and let the potatoes cook for an hour.
  11. After an hour removes the foil, and carefully push a small slice of cheese into each of the slots that once held the butter. The cheese is going to melt while you do this, and that's ok.
  12. Put additional slices of cheese on top of the potatoes, and then put the skillet back in the smoker and let it cook uncovered for another hour.
  13. smoked hasselback potatoes recipe (4 of 5)
  14. The potatoes are done when the internal temp hits 210 degrees.
  15. Sprinkle some more cheese on top of each potato, followed by a dollop of sour cream, and fresh chives.
  16. Smoked Hasselback Potatoes Recipe
  17. BOOM - This will be the best potato you've ever tasted.

Slow Cooker Balsamic Chicken

Today’s slow cooker balsamic chicken is one that’s really easy to prep and requires just a few basic ingredients. All kinds of good things about that!
Slow Cooker Balsamic Chicken
It’s a recipe I originally came up with at a family beach vacation when we were staying in a condo and didn’t want to have to buy too much stuff for our dinners. (This recipe is gluten-free)


  • 2 1/2 lbs. boneless, skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, thinly sliced
  • 1 14.5 oz. can diced tomatoes, drained
  • 1/2 cup balsamic vinegar
  • 1/2 cup low-sodium chicken broth
  • chopped fresh parsley


  1. Combine Italian seasoning, garlic powder, salt, and pepper in a small bowl and sprinkle over chicken breasts. Place chicken breasts in the insert of the slow cooker.
  2. Top chicken with onion slices and diced tomatoes. Pour balsamic vinegar and chicken broth over chicken.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  4. Serve hot, sprinkled with chopped fresh parsley.


  • I serve the chicken breasts sliced and topped with lots of extra sauce. It’s all about the sauce. You could also shred the chicken if you prefer and stir it back into the sauce.
  • I served this with quinoa, but it would also be great over rice, couscous or polenta. Or crusty bread. The delicious juices are just dying for something else to soak into!
  • The recipe serves 6-8, but if you’ve got a smaller group for dinner, you can save the leftovers for lunch or freeze them for another time. Make sure to include plenty of sauce so your leftovers don’t dry out when you reheat them.