Chicken Mushroom & Potato Casserole

• Meat

  • 1 cut into 3 inch pieces 4 strips thick cut bacon, thick cut
  • 2 Chicken breasts

• Produce

  • 10 Button mushrooms
  • 1/4 cup Green onion
  • 1 Italian parsley
  • 1/2 Onion, large
  • 3 lbs Potatoes

• Baking & Spices

  • 1 Garlic powder or ranch seasoning
  • 1 Salt & pepper

• Dairy

  • 1/3 cup Cheese, grated
  • 1/4 cup Heavy whipping cream or half & half

• Other

  • ½ cup stock or bullion

Found on letthebakingbeginblog.com

Ingredients

• 3 lbs potatoes
• 2 chicken breasts
• 10-12 button mushrooms, quartered
• 4 strips thick cut bacon, cut into ⅓ inch pieces
• ½ large onion, diced
• ⅓ cup grated cheese (mozzarella/gouda/cheddar)
• ½ cup stock or bullion
• ¼ cup heavy whipping cream or Half & Half (as a lighter alternative)
• Salt & Pepper, to taste
• Garlic powder or Ranch seasoning
• ¼ cup chopped green onion
• chopped Italian Parsley

Directions

• Heat a skillet over medium heat, add the chopped bacon and render the bacon until it crisps up. Add chopped onions to the bacon and continue cooking until the onion is golden in color. Tilt the skillet to the side allow the fat to drip to the bottom and remove the onion and bacon to a separate bowl.
• Heat the skillet on high with the bacon fat in it, add quartered mushrooms and brown them over high heat, stirring frequently. Remove from heat.
• Peel potatoes and slice them into ⅛ inch slices using a mandolin slicer or a knife. Add salt, freshly ground pepper and garlic powder or ranch seasoning and toss to coat, separating the slices to season evenly.
• Cut the chicken breast into 1 inch pieces. Add seasoning (salt, black pepper, garlic powder or ranch powder) and toss to coat.
• Layer the ingredients in the following order: chicken, half of bacon and onion mixture, light sprinkling of cheese, mushrooms, bacon & onion mixture, a little bit of salt & pepper to season the mushrooms, light sprinkling of cheese and lastly toss most of the potatoes on top, leaving about ⅓ of them to arrange nicely on top of everything else. Now mix the chicken stock & cream (or just replace the cream with stock if you want to save on calories) and pour on top. Cover the baking dish with foil or lid.
• Place into preheated to 450F oven and bake for 15 minutes, then reduce heat to 350 and bake for another 40 minutes. Remove the foil or the lid and cook for additional 20-30 minutes or until the top is golden brown. Once out of the oven sprinkle with some cheese (it will melt from the potatoes being hot), chopped chives/green onion & parsley. Serve immediately.
• Notes: this casserole can be prepped ahead of time by prepping and layering everything but the potatoes. When you’re ready to cook the dish, just peel, slice,ayer the potatoes and put it in the oven and follow with the rest of the instructions.