Four Cheese Bacon Stuffed Smothered Chicken Casserole
Description
Your family will love this casserole so much they eat every bit of it, so don't count on leftovers. Serve it with mashed potatoes, rice or your favorite pasta and maybe a side salad.
Ingredients
6 thin boneless, skinless chicken breasts
6 bacon slices, cooked and chopped
1/2 can of cream of chicken or mushroom soup
2 T. olive oil, for cooking
1/2 onion, chopped
1/4 c. water
1/4 red bell pepper, chopped
1 t. butter
1/2 c. shredded Cheddar cheese
1/2 c. shredded Monterey Jack cheese
1/4 - 1/2 c. Mozzarella cheese
Chicken Stuffing Mixture:
8 oz. softened cream cheese
1 T. onion, minced
1 T. Italian seasoning
1 T. garlic powder
1 t. black pepper
2 t. freshly squeezed lemon juice
salt, to taste
6 slices bacon, cooked and chopped
Chicken Roll Coating:
1/4 c. Italian breadcrumbs
1 egg, beaten
Directions
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Preheat oven to 350 degrees.
Heat 2 T. olive oil in a small skillet over medium-high heat; add in butter, bell pepper and chopped onion; cook about 3 minutes until slightly softened; remove from heat; set aside.
In a bowl, beat cream cheese, onion, Italian seasoning, garlic powder, black pepper and lemon juice until blended. Stir in cooked and chopped bacon.
Spoon about 2 T. cream cheese mixture onto each piece of chicken, spreading it out into a thin layer. Roll the chicken; use wooden toothpicks to secure them.
Lightly dip chicken rolls into egg mixture; dip rolls into Italian breadcrumbs.
In a large skillet, drizzle some olive oil; heat; briefly cook rolls over high heat, browning on all sides; remove from heat; set aside.
In a large bowl, add water and cream of chicken or mushroom soup; mix well. Add in bell pepper/onions and one of the 1/2 c. cheese (any one you want); combine.
Pour mixture into a large baking dish; put chicken rolls in, spacing them out; press down slightly to cover the sides with the mixture. Use a teaspoon to scoop out a little of the mixture and place little scoops on top of each chicken roll. Evenly spread out the remaining cheeses on top.
Bake 25 minutes or until chicken is cooked completely. Remove from oven; top with the 6 cooked, chopped bacon slices. Place back into the oven; cook 5 more minutes.
6 servings.