TRIPLE ONION CHICKEN

Triple Onion Chicken image

Provided by Sandylee

Time 1h30m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 12

2 bacon, slices
2 cups sliced white mushrooms
3 leeks, well rinsed, trimmed, and cut in julienne strips (white part only)
1 medium yellow onion, chopped
1/2 cup light sour cream
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese
1 (1 ounce) package onion and mushroom soup mix
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts, halves, skinless, boneless (1 to 1 1/2 pounds)

Steps:

Heat a large skillet over medium heat. Cook bacon until crisp. Remove and drain. Discard all but 2 tablespoon fat.
Add mushrooms, leeks and onion to pan. Cook 8 minutes, stirring frequently. Remove from heat and cool slightly.
Add sour cream, half-and-half, cheese, soup mix, paprika, salt and pepper.
Coat a 13 x 9-inch glass baking dish with cooking spray. Arrange chicken in pan.
Pour cooled mushroom mixture evenly over chicken. Crumble bacon over top. Cover with plastic wrap; refrigerate overnight.
Preheat oven to 350°F Remove plastic wrap and bake, uncovered, 1 hour.

Nutrition Facts : Calories 440.2, Fat 23.2, SaturatedFat 9.5, Cholesterol 121.5, Sodium 772.9, Carbohydrate 21.1, Fiber 2.3, Sugar 4.6, Protein 36.9