4 Cheese Bacon Stuffed Smothered Chicken Casserole Recipe 415

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4 CHEESE BACON STUFFED SMOTHERED CHICKEN CASSEROLE RECIPE - (4.1/5)



4 Cheese Bacon Stuffed Smothered Chicken Casserole Recipe - (4.1/5) image

Provided by á-1590

Number Of Ingredients 23

6 thin boneless, skinless chicken breasts
6 Slices of bacon, cooked and chopped + 6 more for the stuffing
1/2 can of cream of chicken or mushroom soup
Olive Oil for cooking
1/2 onion chopped
1/4 cup water
1/4 red bell pepper ,chopped
1 teaspoon butter, melted
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup Mozzarella cheese
Chicken Stuffing Mixture
8 ounces softened cream cheese
1 tablespoon onion, minced
1 tablespoon Italian Seasoning
1 tablespoon of garlic powder
1 teaspoon of pepper
2 teaspoons of lemon juice
Salt to taste
6 Pieces of cooked and chopped Bacon
Coating the Chicken Rolls
1/4 cup Italian Bread Crumbs
1 egg, beaten

Steps:

  • Pre-heat oven to 350. Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat, add in only the teaspoon of butter, the chopped bell pepper and the 1/2 chopped onion - allow cook only about 3 minutes until slightly softened, remove from heat and set aside. In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon. Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer. Roll the chicken. Note to avoid them unrolling, you can use toothpicks to keep them together Next, lightly dip the chicken rolls in egg mixture, followed by dipping them into the italian breadcrumbs In a large skillet drizzle some olive oil and heat, Briefly cook rolls over high heat, browning all sides,.remove from heat and set aside. In a large bowl add the water and the cream of soup and mix well Add in the bell pepper/onions,and one of the 1/2 cups of cheese (any one you want) and combine Pour mixture into a Large Baking dish and place the chicken rolls in, press down lightly to cover the sides with the mixture and space them out. Take a teaspoon and scoop a little of the mixture on top of each chicken roll Finally add in the rest of the cheeses on top evenly Bake for 25 minutes or until chicken is cooked completely Remove from oven and top with the 6 slices of chopped, cooked, bacon and place back into the oven for and additional 5 minutes

SMOTHERED CHICKEN QUESO CASSEROLE



Smothered Chicken Queso Casserole image

This easy, cheesy chicken casserole packed with creamy queso rice, green chiles and taco-seasoned chicken breasts will be an instant hit at the dinner table-even the picky eaters will love it!

Provided by By Madison Mayberry Hofmeyer

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1 tablespoon oil
3 large boneless skinless chicken breasts, cut in half crosswise
1 package (1 oz) Old El Paso™ taco seasoning mix
1 jar (15 oz) Tostito's™ salsa con queso
3/4 cups half-and-half
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 medium red or orange bell pepper, seeded, chopped
2 1/2 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
Chopped tomatoes and chopped fresh cilantro, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
  • In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
  • In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
  • Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
  • Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Cool 10 minutes. Garnish with tomatoes and cilantro.

Nutrition Facts : Calories 440, Carbohydrate 36 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g

CHEESY CHICKEN AND POTATO CASSEROLE WITH BACON



Cheesy Chicken and Potato Casserole with Bacon image

Frozen hash browns with onions and peppers are topped with cooked chicken, a delicious soup mixture and Cheddar cheese. Baked until hot and bubbling and sprinkled with crumbled bacon, this savory, satisfying casserole is sure to please.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 1h

Yield 6

Number Of Ingredients 12

Vegetable cooking spray
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
2 cups shredded Cheddar cheese or Colby Jack cheese
½ cup milk
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 (28 ounce) package frozen diced potatoes (hash browns) with onions and peppers, thawed
Salt
3 cups shredded cooked chicken
4 slices bacon, cooked and crumbled
2 tablespoons chopped fresh chives or thinly sliced green onion

Steps:

  • Heat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.
  • Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
  • Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
  • Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
  • Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.

Nutrition Facts : Calories 556.8 calories, Carbohydrate 31 g, Cholesterol 126.8 mg, Fat 39.6 g, Fiber 2.8 g, Protein 36.6 g, SaturatedFat 19.5 g, Sodium 849.3 mg, Sugar 1.7 g

SMOTHERED CHICKEN CASSEROLE



Smothered Chicken Casserole image

A versatile basic recipe, and leftover chicken can be used for salads, sandwiches, and other chicken dishes. Mushrooms and/or other vegetables can be added. The broth can be saved for soups. Serve over rice.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h10m

Yield 4

Number Of Ingredients 12

¼ cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
4 bone-in chicken breast halves, skin removed, trimmed of fat
1 tablespoon olive oil
1 carrot, chopped
1 small onion, sliced
1 stalk celery, chopped, or to taste
1 clove garlic, sliced
1 ½ cups hot water

Steps:

  • Mix flour, salt, nutmeg, paprika, and pepper together in a bowl. Roll chicken breasts in the mixture.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes per side. Place chicken in a deep casserole dish with a cover.
  • Place carrot, onion, celery, and garlic in the same skillet. Reduce heat to low. Cook and stir until slightly tender, about 10 minutes. Place vegetables in the casserole dish on top of the chicken. Pour hot water over the mixture.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bone chicken breasts and cut into bite-size bits.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 10 g, Cholesterol 126.6 mg, Fat 15.3 g, Fiber 1.2 g, Protein 46.2 g, SaturatedFat 3.8 g, Sodium 276.6 mg, Sugar 1.8 g

SMOTHERED CHICKEN CASSEROLE



Smothered Chicken Casserole image

Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the "yum" factor!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon oil
4 boneless skinless chicken thighs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
6 oz uncooked angel hair pasta
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/4 cups half-and-half
1/2 teaspoon smoked paprika
2 cups frozen broccoli florets, cut into smaller pieces
3 slices precooked bacon, crumbled

Steps:

  • Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
  • Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
  • Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.

Nutrition Facts : Calories 570, Carbohydrate 49 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 35 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 1/2 g

BACON AND CHEESE STUFFED CHICKEN



Bacon and Cheese Stuffed Chicken image

Make and share this Bacon and Cheese Stuffed Chicken recipe from Food.com.

Provided by Quick n Easy Recipes

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves (1to1 1/4 lbs)
4 slices bacon, cooked and crumbled
2 ounces sharp cheddar cheese, cut into 4 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika (optional)
1 tablespoon olive oil
1 teaspoon cornstarch
2/3 cup reduced-sodium chicken broth
2 tablespoons parsley, Finely chopped

Steps:

  • With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
  • Sprinkle chicken with salt, pepper and paprika.
  • Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
  • Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
  • Remove from skillet and cover loosely with foil to keep warm.
  • Stir cornstarch into chicken broth with a fork until dissolved.
  • Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
  • Add chopped parsley.
  • To serve, spoon over chicken.

Nutrition Facts : Calories 268.2, Fat 15, SaturatedFat 5.4, Cholesterol 95.9, Sodium 595.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 30.4

FOUR-CHEESE CHICKEN ALFREDO CASSEROLE



Four-Cheese Chicken Alfredo Casserole image

Combine creamy Alfredo sauce and grated Parmesan to make a terrific baked chicken alfredo casserole. It only takes 15 minutes to put together Four-Cheese Chicken Alfredo Casserole.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 45m

Yield 5 servings

Number Of Ingredients 8

1-1/4 cups milk
1 cup CLASSICO Four Cheese Alfredo Pasta Sauce
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. parsley flakes
1/4 tsp. garlic powder
1 pkg. (9 oz.) refrigerated fettuccine, uncooked
5 small boneless skinless chicken breasts (1-1/4 lb.)
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 400°F.
  • Bring milk and Alfredo sauce just to boil in large saucepan on medium heat, stirring occasionally. Meanwhile, mix Parmesan, parsley and garlic powder until blended.
  • Separate fettuccine noodles. Add to sauce; stir to evenly coat. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with chicken, Parmesan mixture and mozzarella.
  • Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 115 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g

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