Ingredients and Weight:
- 4 boneless, skinless chicken breasts (1 pound)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup milk
- 1/4 teaspoon dried thyme
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped bacon
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- Dredge chicken in flour.
- Heat olive oil in a large skillet over medium heat.
- Brown chicken on both sides.
- Transfer chicken to a baking dish.
- In the same skillet, sauté onion, celery, and green bell pepper until softened.
- Stir in cream of chicken soup, milk, and thyme.
- Bring to a simmer and cook until thickened.
- Pour sauce over chicken in baking dish.
- Bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly.
- Top with cheddar cheese and bacon.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Warm and comforting
- Savory and spicy
- Topped with melted cheese and crispy bacon
- Suitable for a crowd
User Comments:
- "This salad is so easy to make and it's always a hit with my family."
- "The chicken is tender and juicy, and the sauce is flavorful."
- "I love the addition of bacon and cheese - it makes the salad extra special."
- "This salad is a perfect meal for a cold winter night."
- "I've tried other hot chicken salad recipes, but this one is by far the best."
Special Precautions and Tips:
- To make the salad spicier, add a pinch of cayenne pepper or chili powder to the flour mixture.
- For a vegetarian version of this salad, omit the chicken and use extra vegetables instead.
- Leftover salad can be stored in the refrigerator for up to 3 days.
