Million Dollar Chicken Bake with Bacon and Green Onions
By Liam Carter
Prep
15 min
Cook
35 min
Total
50 min
Servings
6
Level
Easy
I prepare this six-portion chicken casserole specifically for those occasions when I find myself desiring dinner that is ready to bake later․ Thick pieces of chicken rest beneath the layer of cream cheese‚ while mozzarella bubbles under the broiler before crispy bacon is added alongside green onions at the table (it's the part I like most)․
The cheese mixture is applied on thick enough to cover the chicken completely‚ which keeps the pieces tucked securely under the topping as they bake‚ while a silicone spatula is used in the corners of my 9×13-inch ceramic dish before scattering the mozzarella on top․ It falls onto the casserole․ There exist no bare spots located around the edges․
Bake the dish uncovered at 375°F until such time as the chicken reaches 165°F‚ with the sauce bubbling around at the edges․ The broiler serves as the final short step‚ whilst I do not leave from the oven during those 2 to 3 minutes because those blistered spots can quickly turn dark․ Allow the casserole to stand for 5 minutes before cutting into it at that specific time․
For the dinner meal‚ this chicken bake would be placed alongside green beans or with a garden salad with vinaigrette․ Garlic parmesan roasted sweet potatoes catch the extra cheese sauce on top․ The various toppings remain on top due to their texture․
Why you'll love this recipe
- Six portions occupy within a 9×13-inch casserole․ All of the chicken cooks in a single dish․
- The cheese mixture envelops the chicken pieces completely‚ so that the scooped portions remain nicely layered inside․
- The ingredient bacon is included in the cheese base․ It thoroughly covers the completed casserole with crunchy pieces situated on the top․
- A short broil browns over plus blisters the mozzarella across the surface without changing the bake time․
- The unbaked casserole can remain in the fridge before waiting for dinner․
- Portions reheat after chilling․ The rich cheese sauce clings to the chicken inside them․
Ingredients
- •1 ½ lb boneless skinless chicken breasts (cut into thick pieces, about 680g)
- •8 oz full-fat block cream cheese (softened to room temperature, about 225g)
- •¼ cup mayonnaise (about 55g)
- •¼ cup sour cream (about 60g)
- •1 ½ cups mozzarella cheese (freshly shredded and divided, about 170g total)
- •6 slices thick-cut bacon (cooked until crispy and chopped, about 1/2 cup or 60g)
- •¼ cup fresh green onions (finely diced, about 25g)
- •1 tsp garlic powder (about 5g)
- •1 tsp onion powder (about 5g)
- •½ tsp salt (about 3g)
- •½ tsp black pepper (about 1.5g)
- •olive oil (for lightly greasing the casserole dish)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Lightly grease a 9×13-inch white rectangular ceramic casserole dish with olive oil.
- 3
Cut the 1.5 lb chicken breasts into thick, even pieces and arrange them in the dish.
- 4
Season the chicken with half of the salt, black pepper, garlic powder, and onion powder.
- 5
Mix the softened 8 oz cream cheese, 1/4 cup mayonnaise, and 1/4 cup sour cream in a bowl until smooth.
- 6
Fold the remaining seasonings, half of the crispy chopped bacon, and 1/2 cup of the mozzarella into the cream cheese mixture.
- 7
Spread the cream cheese mixture completely over the seasoned chicken.
- 8
Sprinkle the remaining 1 cup mozzarella evenly over the top.
- 9
Bake uncovered for 30-35 minutes, until the chicken reaches 165°F (74°C).
- 10
Turn the oven to broil and broil for 2-3 minutes, until golden blistered cheese spots form on top.
- 11
Rest the casserole for 5 minutes.
- 12
Garnish with the remaining crispy chopped bacon and the finely diced green onions.
FAQ
Nutrition (per serving)
Calories
480
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