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Easy Bacon Mushroom Chicken Casserole

Unlock the ultimate comfort food with this Bacon Mushroom Chicken Casserole, A family dinner even the kids will love! Featuring juicy chicken breasts, crispy bacon, a creamy cheese sauce, and perfectly sautéed mushrooms. This versatile recipe comes with both oven-baked and Instant Pot instructions, making it a convenient option for busy weeknights or indulgent weekend dinners.

Whether you prefer the rich, golden-baked flavor from the oven or the quick and easy pressure-cooked method in the Instant Pot, this dish is perfect for satisfying your family’s cravings. Ideal for those searching for easy chicken casserole recipes, bacon-loaded dinners, or one-pot chicken meals, this recipe is sure to become a household favorite. Pair it with roasted vegetables or a fresh salad for a complete and unforgettable meal.

Connie Perry Recipes- Chicken Bacon and Mushroom Casserole

The Best Easy Bacon Mushroom Chicken Casserole

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Ingredients

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What can you Serve with our Simple Chicken Casserole?

Potato Salad

Mashed Potato's and Gravy

Roasted Garlic, Parmesan Potatoes

Caramelized Brown Sugar, Buttery carrots

Buttery Parmesan Corn On The Cob

How do you make Bacon Mushroom Chicken In the Instant Pot

Instructions:

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Sauté Mode:

  • Set your Instant Pot to sauté mode and add the diced mushrooms and onions. Cook until tender (2-3 minutes). Remove and set aside.

    • Prepare the Chicken:

  • Season chicken chunks with garlic powder, onion powder, paprika, salt, and pepper.

  • Add 1/2 cup chicken broth to the Instant Pot and place the chicken in a single layer.

    • Pressure Cook:

  • Close the lid and set the valve to sealing. Pressure cook on high pressure for 8 minutes.

  • Allow a natural release for 5 minutes, then carefully perform a quick release.

    • Create the Creamy Base:

  • Remove the chicken and set aside. Keep the liquid in the pot.

  • Set the Instant Pot to sauté mode and whisk in cream cheese and heavy cream until smooth.

    • Assemble the Casserole:

  • Add the chicken back to the pot along with the sautéed mushrooms, onions, and crumbled bacon (reserve a little for topping). Stir to combine.

  • Sprinkle shredded cheddar and mozzarella cheese over the top.

    • Melt the Cheese:

  • Cover the pot loosely with the lid (do not seal) and let the cheese melt on sauté mode for 3-4 minutes, or until bubbly.

    • Garnish and Serve:

  • Garnish with the reserved bacon and fresh parsley. Serve directly from the Instant Pot.

    • Tips:

  • If you'd like a crispy cheese topping, transfer the mixture to an oven-safe dish, sprinkle extra cheese on top, and broil for 3-5 minutes until golden.

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    How do you make Easy Bacon Mushroom Chicken Casserole In the Oven?

    Instructions:
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    • Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish.

     

    Prepare Ingredients:

    • Sauté the finely diced mushrooms and onions in a skillet over medium heat until tender. Set aside.

    • Make the Creamy Sauce:

    • In a mixing bowl, blend cream cheese, heavy cream, garlic powder, onion powder, paprika, salt, and pepper until smooth.

    Assemble the Casserole:

    • Spread the shredded chicken evenly in the casserole dish.

    • Layer the sautéed mushrooms and onions over the chicken.

    • Pour the creamy cheese mixture over the top.

    • Sprinkle half of the cheddar and mozzarella cheese.

    • Add the crumbled bacon and the remaining cheese.

    Bake:

    • Cover with foil and bake for 25 minutes.

    • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

    Garnish and Serve:

    • Sprinkle fresh parsley on top before serving.

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