Creamy chicken with mushrooms and bacon casserole

Author: Les Cultures de chez nous
Casserole de poulet crémeux, champignons et bacon
Preparation 15
Baking 18
Portions 4
Freezing No
Sodium910 mg
Protein38 g
Fiber1 g
Fat18 g
Carbohydrate13 g
Iron2 mg
Calcium107 mg


  • 4 bacon slices, chopped into chunks
  • 3 diced chicken breast, without skin
  • 1/2 container of minced mushrooms of 227 g
  • 1/2 minced leek
  • 1 can of 284 ml of condensed mushrooms cream
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  • In a large casserole, cook bacon for 4 to 5 minutes, until it gets crispy. Drain with paper towels while being careful to keep 15 ml (1 tablespoon) of bacon fats in the casserole.
  • In the same casserole, cook diced chicken for 3 to 4 minutes.
  • Add mushrooms and leek. Continue cooking for 6 to 8 minutes while stirring from time to time, until chicken flesh lose its pink color
  • Set again bacon in the casserole and add mushrooms cream and milk. Stir. Bring to a boil, then let simmer for 5 to 8 minutes at low heat. Pepper.

Chef's notes