Make a copy of this dish.
A warm, bubbling bake, just out of the oven, has a way of bringing you complete comfort. An updated take on the traditional Caesar salad, this Creamy Caesar Chicken and Mushroom Bake adds the salad's delicious tastes to a filling and comforting casserole. What really sparked the idea for this dish was a need for that acidic Caesar dressing mixed with juicy chicken and earthy mushrooms.
The Italian-American restaurateur Caesar Cardini of Tijuana, Mexico, is credited with creating the Caesar salad in
the year 1924. This recipe deviates from the original, yet it nevertheless honors the legendary flavor that many Americans have grown to love. Whether you're in the mood for a hearty supper after a hard day or are planning an elegant dinner party, this bake is sure to be the talk of the town.
A side of crunchy green beans or a colorful mixed salad would be the perfect complement to this decadent dish, providing a welcome contrast to the heavy cream. If there is any sauce left over, serve it with garlic bread or focaccia as a side dish.
Four to six servings of this creamy Caesar chicken and mushroom bake.
4-Chicken breasts, deboned and skinless
Two tablespoons of olive oil-Salt and freshly ground black pepper to taste
8 ounces of cut cremini or button mushrooms.
One minced clove of garlic
- One cup of Caesar dressing
- Half a cup of sour cream
Two tablespoons of Worcestershire sauce and a quarter cup of grated Parmesan cheese
- Defrosted mozzarella cheese, measuring 1 cup
- For garnishing, 2 tablespoons of finely chopped fresh parsley
What to do
Start by getting your oven ready at 375°F, or 190°C. Add salt and pepper to the chicken breasts.
2. Heat the olive oil in a big pan over medium-high heat. Cook the chicken breasts for 3 to 4 minutes each side, or until they are browned. Place the chicken in a baking dish when it has browned.
3. Adding the sliced mushrooms to the same skillet, sauté them until they are soft and have released some of their moisture. In the very last minute of cooking, stir in the minced garlic. Before placing the chicken in the oven, toss the mushrooms on top.
4. In a mixing dish, combine the sour cream, Worcestershire sauce, Parmesan cheese, and Caesar dressing. Whisk to combine. After placing the chicken and mushrooms in the baking dish, pour the creamy sauce over them.
5. Evenly distribute the shredded mozzarella over top.
Sixth, cook the chicken for 25 to 30 minutes in a preheated oven, or until sauce is boiling and chicken is cooked through.
Serve after removing from oven and allowing it rest for a few minutes. Serve topped with the parsley that has just been chopped.
Alternatives and Suggestions - Swap out the sour cream with Greek yogurt for a lighter alternative.
- If you prefer your food on the spicier side, you may spice up the sauce mixture with a sprinkle of red pepper flakes.
- A For an extra nutritional boost, try placing some spinach or kale under the chicken.
- A If you want to add an extra personal touch, whip up a batch of Caesar dressing on your own.
- A Pounding the chicken breasts to a uniform thickness or splitting them horizontally to make smaller fillets are two options for uniform cooking.
- A Refrigerated leftovers are good for a few days, and they may be warmed gently in the oven or microwave.
