When I was in my early twenties I had a not so great job. This made food shopping hard - I had to choose between paying bills and buying groceries.
Because of this I often would buy rice and cream of chicken or mushroom soup. I would top the rice with the soup and eat it for days. It was a cheap and somewhat flavorful dish. And best of all it was horribly cheap.
This dish reminds me of those early days. The soup is super creamy and provides a lovely gravy for the chicken.
Obviously this dish has way more ingredients. The chicken, which would have been a luxury for me in my twenties, was delicious and moist. I used a combination of chicken thighs and breasts. The chicken thighs were almost like butter they were so moist.
The green beans and mushrooms were also a nice addition. They cook well in the final ten minutes.
I forgot to garnish with the bacon! I have a cat who thinks that any bacon cooked in my house is all for her. She would not stop trying to get to the bacon, so I put the plate in the microwave. And completely forgot about it until we were done eating. So my leftovers are sprinkled with bacon!
Honestly, I can’t say I missed the bacon. There was plenty of bacon flavor from sautéing the chicken in it.
CHICKEN CASINO
4 Slices Bacon
2 Pounds Cut Up Chicken Parts
1 Can Condensed Cream Of Chicken Soup
1/3 Cup Water
2 Tablespoons Instant Onion Pieces
1 Package Frozen Green Beans
2 Ounces Mushroom Stems and Pieces
In skillet cook bacon until crisp, remove and crumble. Pour off all but 2 tablespoons of bacon drippings. Brown chicken in drippings. Add soup, water, and onion. Cover and cook over low heat for 35 minutes. Add defrosted green beans and mushrooms to the skillet. Cook over medium heat for 10 minutes. Garnish with bacon.
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