There's something utterly comforting about a hot, bubbling bake straight from the oven. This Creamy Caesar Chicken and Mushroom Bake is a twist on the classic Caesar salad, transforming its delightful flavors into a hearty and warming dish. The yearning for that tangy Caesar dressing fused with tender chicken and earthy mushrooms is exactly what inspired this casserole.
The Caesar salad has its roots in Tijuana, Mexico, put together by Italian-American restaurateur Caesar Cardini in
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1924. While this dish strays from the original, it pays homage to the iconic taste that has become a staple in many American homes. Whether craving a savory meal after a long day or looking for a dish that will impress at your next dinner party, this bake serves as an impressive centerpiece to any table.
Serve this indulgent dish with a side of crisp green beans or a vibrant mixed salad to add a fresh contrast to the creamy richness. A side of garlic bread or focaccia would also be wonderful for sopping up any leftover sauce.
Creamy Caesar Chicken and Mushroom Bake
Servings: 4-6
Servings: 4-6
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 1 clove garlic, minced
- 1 cup Caesar dressing
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley, for garnish
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 1 clove garlic, minced
- 1 cup Caesar dressing
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Worcestershire sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley, for garnish
Directions
1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. In a large skillet over medium-high heat, add the olive oil and brown the chicken breasts on both sides until golden, about 3-4 minutes per side. Transfer the browned chicken to a baking dish.
3. In the same skillet, add the sliced mushrooms and sauté until they are tender and have released their moisture. Add the minced garlic during the last minute of cooking. Scatter the mushrooms over the chicken in the baking dish.
4. In a bowl, whisk together the Caesar dressing, sour cream, Parmesan cheese, and Worcestershire sauce until well blended. Pour this creamy sauce over the chicken and mushrooms in the baking dish.
5. Sprinkle the shredded mozzarella evenly over the top.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling.
7. Remove from the oven and let it rest for a few minutes before serving. Garnish with the freshly chopped parsley.
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Variations & Tips
- For a lighter version, try using Greek yogurt instead of sour cream.
- If you're a fan of extra heat, add a pinch of red pepper flakes to the sauce mixture.
- You can incorporate spinach or kale into the dish by layering it beneath the chicken for added nutrients.
- Don't hesitate to make your own Caesar dressing for an even more homemade touch.
- To ensure even cooking, consider pounding your chicken breasts to an even thickness or slicing them horizontally to create thinner fillets.
- Leftovers keep well in the fridge for a couple of days and can be gently reheated in the oven or microwave.
- If you're a fan of extra heat, add a pinch of red pepper flakes to the sauce mixture.
- You can incorporate spinach or kale into the dish by layering it beneath the chicken for added nutrients.
- Don't hesitate to make your own Caesar dressing for an even more homemade touch.
- To ensure even cooking, consider pounding your chicken breasts to an even thickness or slicing them horizontally to create thinner fillets.
- Leftovers keep well in the fridge for a couple of days and can be gently reheated in the oven or microwave.