Chicken Mushroom Bacon Casserole

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • chicken broth, enough to cover chicken breasts
  • 1⁄4 teaspoons dried sage
  • 1⁄4 teaspoon dried thyme
  • 1⁄4 teaspoon onion powder 
  • 2 teaspoons olive oil
  • 1 pound mushrooms, sliced
  • 6-8 ounces bacon, cut into pieces
  • 1 14-15 ounce jar alfredo sauce 
  • 1⁄4 cup sour cream
  • 1⁄2 cup mozzarella cheese, shredded
  • 1⁄4 cup Mexican cheese blend, shredded

Instructions

  1. Heat oven to 375*F.  Spray three-quart casserole dish with non-stick spray. 
  2. Place chicken breasts in large skillet, add enough broth to cover and bring to a simmer.  Add thyme, sage, and onion powder and simmer until chicken is cooked through, about 15-20 minutes.  Let chicken cool briefly, then pull apart or cut into small pieces.  Layer chicken in casserole dish. 
  3. Empty and wipe out skillet and return to medium heat.  Add oil and sauté mushrooms until beginning to brown.  Layer mushrooms over chicken.  
  4. Add bacon to now-empty skillet and cook over medium heat until crisp.  Drain on paper towel-lined plate then spread bacon over mushrooms.  
  5. Whisk together alfredo sauce and sour cream in small bowl then pour sauce into casserole dish.  Sprinkle cheeses over top and cover with foil or lid.  
  6. Bake 20 minutes until cheese is melted then uncover and bake for 20-25 more minutes until cheese is slightly browned and casserole is bubbling.  

Comments

This recipe is from Kalyn’s Kitchen and is originally named after one of my favorite Outback entrees - Alice Springs Chicken.  I changed the name since Art can be really picky about how things are named and I didn’t want to give him false expectations.  However, after he ate it, he said, “Wow, this tastes like Alice Springs Chicken!”  So that’s a win!