Growing up, my mom made this Chicken Mushroom & Potato dish but she called it French Style Potatoes. I am guessing it had something to do with the fact that the word casserole is a French word. The dish was pretty much the same thing though, with the only difference being that each layer was smothered with mayo. I am not a fan of the mayo in the dish, so I made some additions/substitutions that you might like. I added some crisped up smoked bacon that added an amazing aroma as well as flavor to the dish, and all that rendered fat was then used to brown the mushrooms. If you’re looking for a spin on the traditional meat & potatoes dinner, I think this is a great one! All that time the potatoes spend in the chicken, mushroom and bacon juices while roasting makes them teeeender and absolutely amazing. This is a foolproof recipe that is guaranteed to make your dinner table go silent as everybody will be too eager to stuff their faces with this mouthwatering casserole!
Chicken Mushroom & Potato Casserole
Serves: 4-5 people- 3 lbs potatoes
- 2 chicken breasts
- 10-12 button mushrooms, quartered
- 4 strips thick cut bacon, cut into 1/3 inch pieces
- 1/2 large onion, diced
- 1/3 cup grated cheese (mozzarella/gouda/cheddar)
- 1/2 cup stock or bullion
- 1/4 cup cream
- Salt & Pepper, to taste
- Garlic powder or Ranch seasoning
- 1/4 cup chopped green onion
- chopped Italian Parsley
1. 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.
Source : here,
