Creamy chicken, bacon and mushroom casserole served with rice or pasta
- Carbohydrate 25.9462999998076 g
- Cholesterol 4.797 mg
- Fat 8.62160999997599 g
- Fiber 1.05529999782544 g
- Protein 7.28966999990971 g
- Saturated Fat 1.69180099999599 g
- Serving Size 1 1 Serving (539g)
- Sodium 1772.46357291496 mg
- Sugar 24.8910000019821 g
- Trans Fat 0.157882999992736 g
- Calories 197 calories
Step-by-step
- Fry bacon until crisp.
- Fry mushrooms until brown.
- Add all ingredients except parsley, simmer for 15 minutes.
- Add parsley and serve with rice or pasta.
Mushroom soup carries the primary weight of this dish, providing the starch and moisture that bind the sauce together without requiring a separate roux. When simmering dairy-free mushroom soup with chicken stock, use a heavy-bottomed Dutch oven to maintain an even temperature across the base, preventing the condensed soup from scorching on the metal. Thin-gauge pots create hot spots that burn thick sauces instantly. Render the sliced streaky bacon over medium heat until the fat completely liquifies, leaving crisp lardons that retain a distinct crunch. Cook the portobello mushrooms in that rendered bacon fat so the porous caps absorb the pork flavor while browning. Once the sliced chicken fillets enter the pan, maintain a gentle simmer for precisely fifteen minutes. Overcooking poultry in an acidic mushroom broth causes the muscle fibers to seize and toughen. ### Managing Single-Burner Layouts Compact kitchens require sequential cooking phases to avoid overcrowding the pan surface. Fry the bacon first, transfer it to a paper-towel-lined plate, and use the remaining grease for the mushrooms. Overlapping raw chicken and mushrooms simultaneously drops pan temperature rapidly, causing the ingredients to steam rather than brown. ### Sauce Reduction Dynamics Canned mushroom soup combined with chicken stock undergoes a concentration phase during the fifteen-minute simmer. Keep the lid off the Dutch oven to allow excess water vapor to escape, thickening the starches naturally. Stir continuously along the bottom edge of the pot using a flat wooden paddle to prevent solids from settling and burning.
