Easy Smothered Chicken Bacon

• Bacon: thick cut preferred for hearty bites look for less fatty slices for more meat
• Boneless skinless chicken tenders: quick cooking and tender choose fresh not frozen for best texture
• Salt and pepper: to add balanced flavor season evenly for juicy chicken
• All-purpose flour: makes a light coating to lock in moisture sift to avoid lumps
• Medium onion, sliced: brings sweetness and depth pick a fresh firm onion with papery skin
• Cream of chicken and mushroom soup: offers creamy richness use a quality brand for bold taste
• Italian blend shredded cheese: melts beautifully look for a bag with provolone and mozzarella for meltiness

Step-by-Step Instructions

Cook the Bacon:

Lay bacon strips in a large skillet and heat to medium. Let the bacon cook slowly to render plenty of fat and ensure a crisp finish. Once the pieces are deep golden and crisp transfer them to a paper towel lined plate. Reserve all the drippings in the pan for flavor. Crumble the bacon once cooled.

Prep the Baking Dish and Chicken:

Preheat the oven to three hundred fifty degrees Fahrenheit. Spray a nine by thirteen inch baking dish with nonstick spray. Season your chicken tenders thoroughly on all sides with salt and pepper or use your favorite all-purpose seasoning. Lightly dredge each piece in flour shaking off excess so you get a fine even coat.

Brown the Chicken:

Return the prepared skillet with bacon drippings to medium heat. Add the flour dusted chicken and let each side cook a few minutes until lightly golden but not necessarily cooked through. You want that quick sear for maximum flavor. Once browned transfer chicken pieces to your sprayed baking dish in a single layer.

Soften and Layer the Onions:

Slice onion into thin strips and add to the same skillet. Let them cook for about five minutes stirring frequently until soft and caramel golden at the edges. These will create a savory bed for the chicken. Spread the sautéed onions evenly on top of your chicken in the baking dish.

Mix and Add the Creamy Sauce:

In a small bowl whisk together cream of chicken and mushroom soup with one can of water until smooth. Pour this luxurious mixture evenly over the onions and chicken so everything is bathed in sauce.

Bake the Chicken:

Transfer uncovered dish to the preheated oven. Let it bake for about twenty five to thirty minutes until the chicken is cooked through and the sauce is bubbling with flavor.

Finish with Cheese and Bacon:

Sprinkle the Italian cheese blend all over the top for rich meltiness. Add your crumbled bacon for smoky crunch. Pop the baking dish back in the oven for five to seven more minutes until cheese becomes gooey and bubbly.

Serve and Enjoy:

This is best served over steaming rice or creamy mashed potatoes so every bite soaks up that dreamy sauce.

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The bacon in this recipe is my secret to winning over picky eaters. I still remember laughing with my sister as we tried to sneak extra crispy bacon on our plates before dinner even started. Every time I make this it is a reminder of those happy kitchen moments.

Storage Tips

Refrigerate leftovers in an airtight container for up to three days. To reheat microwave individual servings or cover and bake a larger portion at three hundred fifty degrees until heated through. The sauce may thicken after chilling so add a splash of milk or broth to loosen it if needed.

Ingredient Substitutions

Swap in boneless skinless chicken thighs for more richness. For a dairy free version try a can of coconut cream soup and vegan cheese. Any mild melting cheese works well if you prefer cheddar or Monterey Jack instead of Italian blend.

Serving Suggestions

This chicken is delicious on a bed of hot rice with a side of green beans or simple salad. For Sunday supper serve with garlic mashed potatoes for ultimate comfort. A sprinkle of fresh parsley adds a bright finishing touch.

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Cultural or Historical Context

Smothered chicken hails from Southern kitchens where home cooks stretch ingredients to feed a crowd with familiar flavors. Creamy sauces and plenty of bacon turn basic chicken into something celebratory yet easy enough for a weeknight.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken tenders are ideal as they cook quickly and absorb flavors well. You may substitute with chicken breasts or thighs if preferred.

→ Can I use a different soup variety?

Yes, you can swap the cream of chicken and mushroom soup for cream of mushroom or cream of chicken, but the original blend provides more depth.

→ Is it necessary to brown the chicken before baking?

Browning adds flavor and helps seal in juices, but you can skip this step if pressed for time. The dish will remain flavorful and moist.

→ Why bake uncovered?

Baking uncovered allows the cheese to melt and brown nicely, while keeping the sauce bubbly and the texture satisfying.

→ Can I prepare this ahead?

Assemble the dish up to baking, cover, and refrigerate for several hours. Bake just before serving for best results.