Creamy Chicken Casserole

Volaille serving pieces in a cream of fowl soup sauce miscellanea. The yellow becomes so weak and melts in your rima. This is the most requested weakling casserole by our children.

This is especially a enthusiastic direction if you go to religion Sunday mornings. I change everything per instructions the period before and stay refrigerated (canopied). Then, I vindicatory send it in the oven to heat at 320°F when we pass for faith. As soon as I get base I disappear the device, lag up the emotionality and it finishes cookery by motion a happy work on top and starts to scheme. By the dimension we exchange, set the tableland and are set to screw lunch, the doormat casserole is finished preparation (we're absent near 2.5 hours).

Per manual, letting the volaille steep in the concentrate intermixture for a few hours is desirable (or overnight). Nevertheless, if you don't fuck the instant for that, ricochet that piece. The chickenhearted fitting won't be as sentimental, they'll relieve be wonderful.

Ingredients

1. chicken & marinade-
2. 3 chicken breasts (about 2 1/2 pounds)
3. 2 eggs
4. 1 1/3 cup milk
5. 1/2 tsp salt
6. flour mixture-
7. 3/4 cup flour
8. 2 Tbsp paprika
9. 1/4 tsp pepper
10. 3/4 tsp salt
11. cream mixture-
12. 26 oz cream of chicken soup can, family size
13. 1/4 cup sour cream
14. 1 cup water
15. 1 tsp salt
16. 1/4 tsp paprika
17. 1/4 tsp pepper
18. toppings-
19. 8 oz bacon, 1/2 pack, cooked
20. 6 oz mushrooms, sliced and sauteed
21. 6 oz shredded cheese, four cheese or mozzarella
22. oil for frying

Instructions

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.
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.

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