If you know me at all, you know that I really dislike cooking. Daniel, on the other hand, really enjoys cooking and he’s great at it. However, there are a few dishes that I can make (but only if they’re super easy). One of those dishes is “Cheesy Chicken Casserole”. This was actually a recipe that Daniel’s mom sent me, so I deserve absolutely none of the credit for creating it in any way. I do want to share it with you though. Whether you love cooking and are great at it or you hate cooking and are terrible at it, or any combination of those, you can make this recipe.
The quantities I’m giving you are great for 1-2 people, but you can definitely just add more chicken breasts and cheese to increase the quantity for larger groups of people. (You really don’t need to make more sauce; this version includes double the sauce of the original recipe anyway.)
What you’ll need:
- A small casserole dish or glass pie plate
- 1 large chicken breast
- 2 cans of cream of mushroom soup
- wine or chicken broth
- cheddar cheese (or a combination of cheddar and monterey jack, or whatever you prefer)
- bread crumbs
- rice or noodles
First, you’re going to want to thaw the chicken breast if it’s frozen, then cut off any excess fat. Pre-heat the oven to 350° F. Place the chicken breast in the glass dish or pie plate. Cut 1/4 inch thick strips of cheese and place the cheese on top of the chicken breast. Make sure the breast is completely covered.
In the oven, the cheese will melt and mix with the sauce. Speaking of sauce, pour 2 cans of cream of mushroom soup into a large mixing bowl. We prefer Campbell’s for no other reason than it’s just a little bit thicker than any store brand we’ve found. Using one of the empty cans from the soup, measure 1 can of wine or chicken broth and add it to the mixing bowl. I prefer to use slightly less than 1 can so that the sauce will (again) be a little thicker. Using a whisk, stir it until the sauce is thoroughly mixed.
Now, take the sauce, and pour it over the chicken in the casserole or pie dish. Next, take the bread crumbs and sprinkle them generously over sauce covering the chicken. Melt 1-2 tablespoons of butter and pour over the bread crumbs.
Bake the “casserole” in the oven for 45-60 minutes. You want the sauce to be bubbling; this will indicate that the breast is cooked through. If you’re not sure, leave it in a bit longer. The chicken will not get dry since it’s covered in the sauce. You may want to place tin foil underneath the dish if you’re concerned the sauce may overflow. When we make it, it’s usually in a more shallow dish, so we always put tin foil underneath it, just to be safe.
During this bake time, make your favorite rice or pasta to be served with the casserole. Once you think the chicken is done, cut into the breast to be sure that it has cooked through.
Daniel and I prefer it to be served over rice. We make the extra sauce so that we can just mix that with any leftover rice. We call that the “poor man’s risotto”. It makes for great leftovers. I made this for dinner last Friday, and it’s kind of our standby. If we have the soup and the chicken breast handy, it’s probably what’s for dinner. It’s one of my favorite dishes, and I can actually make it well!