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Party Chicken

This chicken casserole is a treat with parmesan coated chicken and a creamy sauce made of cream of mushroom soup and sour cream topped with Swiss or gruyere cheese. A great weeknight treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Equipment

  • 1 medium casserole dish
  • 1 frying pan

Ingredients
  

For the Dredge

  • 500 grams Chicken breast (cut into strips) *about 16 pieces
  • 1 cup grated parmesan cheese *I use the stuff in the can for this part
  • ½ cup All purpose flour
  • Salt and pepper
  • 1 lg egg
  • 1 T water (for egg wash)
  • 3 Tbsp olive oil
  • 3 Tbsp butter

For the Sauce

  • 2 cans cream of mushroom soup *regular 12 oz cans
  • 1 can sour cream *equal to 1.5 cups
  • 2 cups shredded swiss or gruyere cheese *freshly grated or shredded is best

Instructions
 

  • Cut your chicken into strips about 1" wide and 4" long, season with salt and pepper, set aside
  • In a small bowl or dish, combine the 1 cup grated parmesan cheese and ½ cup All purpose flour and season with salt and pepper. Stir to combine
  • Set up a dredging station, first the 1 lg egg and 1 T water in a bowl, then the parmesan cheese and flour mixture
  • One piece at a time, dip the chicken strips into the egg wash, then into the parmesan and flour mixture and coat evenly, set aside on a plate or tray and continue until all of the chicken has been coated with the cheese mixture.
  • In a large frying pan on the stovetop, add the 3 Tbsp olive oil and the3 Tbsp butter and melt over medium heat.
  • Once the oil and butter is hot, add the chicken strips and working in batches if necessary, cook the strips until golden brown on both sides and place them into the casserole dish as they are done. When about half of the strips are cooked, spoon about 1 cup of the sauce over them in the casserole dish.
  • Once all of the chicken is done and in the casserole dish, spoon the remaining sauce mixture over the top, covering all of the chicken, then sprinkle the top with 2 cups shredded swiss or gruyere cheese (more or less as you desire)
  • Bake in 350℉ oven for 30 minutes uncovered, until the cheese is bubbly and slightly brown on top. Serve over rice.

Notes

This casserole does have a few extra steps in the coating with the parmesan cheese, but trust me you won't regret that you did.  It can be made without this step but the taste just isn't quite the same.  
If you're trying to get extra veggies into your family, feel free to add some but if you're using veggies like broccoli or cauliflower I suggest par cooking (I steam mine) them so that they are fully cooked when the casserole is done.