This indulgent yet well-balanced dish features tender chicken fillet and sautéed mushrooms enveloped in a deeply savory sauce of bacon, butter, aromatic spices, and melting cheese, baked to bubbling perfection. Finished with a fresh arugula-tomato-mozzarella salad, this casserole is a celebration of flavor and texture. With hints of nutmeg, turmeric, and paprika, plus the surprise sweetness of prunes and brightness from a soy-olive dressing, this is a comforting yet refined dish you’ll want to revisit again and again.
Cooking Time
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
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Servings: 4
Ingredients
Main Casserole
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300 g (0.66 lb) bacon
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2 tbsp olive oil
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20 g (0.04 lb) butter
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1 onion, chopped
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1 chicken fillet (approx. 200–250 g), cubed
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200 g (0.44 lb) mushrooms, sliced
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Salt and ground black pepper, to taste
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1 tsp paprika
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1 tsp nutmeg
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1 tsp turmeric
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2 tsp Mexican sauce or tomato-chili blend
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20 g (0.04 lb) prunes, chopped
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200 g hard cheese, grated
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200 g mozzarella cheese, grated
Salad Topping
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150 g tomatoes, diced
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1 bell pepper, sliced
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150 g mozzarella balls
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A bunch of arugula
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Salt and ground black pepper
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1 tsp white sesame seeds
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1 tsp black sesame seeds
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3 tbsp olive oil
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1 tbsp soy sauce
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A bunch of parsley, chopped
Step-by-Step Cooking Directions
1. Prepare the Base
Heat a skillet over medium heat and fry the chopped bacon until crispy. Remove and set aside.
2. Sauté Aromatics and Chicken
In the same skillet, add olive oil and butter. Sauté chopped onion until translucent. Add cubed chicken fillet and cook for about 5 minutes until lightly browned.
3. Add Mushrooms and Seasoning
Add the mushrooms to the skillet. Season with salt, pepper, paprika, nutmeg, turmeric, and Mexican sauce. Stir and cook for 5–7 minutes, allowing the flavors to blend and moisture to reduce.
4. Add Prunes and Cheese
Stir in chopped prunes for a sweet contrast. Add half the hard cheese and half the mozzarella. Stir until slightly melted, then remove from heat.
5. Assemble and Bake
Transfer mixture into a baking dish. Sprinkle remaining cheeses on top. Bake at 180°C (356°F) for 25 minutes, until bubbling and golden.
6. Prepare the Salad
In a bowl, combine diced tomatoes, sliced bell pepper, mozzarella balls, and arugula. Season with salt, pepper, sesame seeds, olive oil, and soy sauce. Toss gently.
7. Serve
Top each serving of the baked dish with the fresh salad and a sprinkle of chopped parsley for a perfect contrast of textures and temperatures.
Nutritional Information (Per Serving Approx.)
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Calories: 680
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Protein: 38 g
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Fat: 52 g
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Carbohydrates: 14 g
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Fiber: 3 g
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Sugar: 5 g
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Sodium: 1100 mg
The Origins and Popularity of the Recipe
This dish borrows elements from European casseroles, often made with creamy mushroom sauces, cheese, and bacon, but also takes cues from Latin and Asian cuisines with the inclusion of Mexican sauce, turmeric, and soy dressing. The cross-cultural fusion gives this meal a global appeal—rich, savory, with umami depth and herbaceous freshness. Perfect for colder months, family gatherings, or special dinners.
Reasons Why You’ll Love the Recipe
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Juicy, tender chicken cooked in spiced creaminess
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Crisp bacon and melted cheese layers that create unmatched comfort
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Mushroom richness enhanced by butter and herbs
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The vibrant salad keeps it light, crunchy, and refreshing
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Quick to prepare and great for weeknight dinners or parties
Health Benefits
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Chicken is lean and high in protein, supporting muscle growth and satiety
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Mushrooms offer antioxidants and B vitamins
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Prunes add fiber and natural sweetness
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Turmeric and garlic provide anti-inflammatory properties
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Fresh arugula and parsley are packed with vitamins A, C, and K
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Olive oil contributes heart-healthy fats
Serving Suggestions
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Serve hot, directly from the oven, with a side of crusty bread
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Add a small cup of soup or a grain dish like quinoa or bulgur
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Garnish with additional parsley or lemon zest for freshness
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Serve individual portions topped with the salad for a plated presentation
Common Mistakes to Avoid
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Overcooking the chicken: It should be seared but not dry before baking
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Skipping the salad topping: It brings necessary freshness to cut the richness
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Adding cheese too early: Reserve some for the top to get that golden crust
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Using too much salt: With bacon, cheese, and soy sauce, moderation is key
Pairing Recommendations
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Wine: A chilled Sauvignon Blanc or oaked Chardonnay
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Beer: A crisp pilsner or pale ale
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Non-alcoholic: Iced mint tea, citrus-infused water, or ginger lemonade
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Dessert: A light lemon sorbet or vanilla yogurt with berries
Cooking Tips
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Let the dish rest 5 minutes after baking for easier slicing
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For deeper flavor, marinate chicken in paprika and soy sauce ahead of time
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Use a cast-iron or ceramic baking dish for even heat distribution
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Substitute hard cheese with gouda, fontina, or provolone for variety
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Chop the prunes very small so they melt into the sauce rather than dominate it
Similar Recipes to Try
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Baked Chicken Alfredo with Mushrooms and Broccoli
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Creamy Turkey & Cheese Bake with Garlic Crumbs
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Spanish Chicken with Chorizo and Bell Peppers
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French Tartiflette with Bacon and Onions
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Chicken Parmesan Casserole with Marinara
Variations to Try
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Vegetarian: Swap chicken with chickpeas or sautéed eggplant
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Spicy: Add chili flakes or jalapeños to the sauce
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Low-carb: Skip prunes and use half the cheese for a keto-friendly take
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Gluten-free: Confirm the Mexican sauce and soy are gluten-free
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Dairy-free: Use coconut cream and vegan cheese alternatives
Ingredient Spotlight
Prunes
Often overlooked, prunes in savory dishes bring a delicate sweetness that enhances the richness of meat and cheese. Packed with antioxidants and fiber, prunes also aid digestion and add a luxurious depth to sauces. Chop them finely so they meld seamlessly into your dish.
Conclusion
If you’re craving something rich, satisfying, and packed with flavor, this Creamy Chicken and Bacon Casserole topped with a fresh mozzarella and herb salad hits every note. The warmth of the spices, the crisp of the bacon, and the ooze of melted cheese form a symphony of indulgence—balanced with a cool, zesty salad that keeps it light. Easy to make and impossible to resist, this is one dish your dinner table will remember.
10 Comprehensive Frequently Asked Questions
1. Can I use turkey instead of chicken?
Yes! Turkey breast works wonderfully and holds seasoning just as well.
2. What’s a good substitute for prunes?
Chopped dried apricots, cranberries, or dates provide a similar sweet-savory balance.
3. How can I make this dish vegetarian?
Replace chicken and bacon with sautéed mushrooms, lentils, or seasoned tofu.
4. What’s the best cheese combo?
Mozzarella for stretch, hard cheese like cheddar or gouda for sharpness.
5. Can I freeze leftovers?
Yes, though the salad should be made fresh. The casserole freezes well for 2–3 months.
6. How do I keep the cheese from becoming greasy?
Don’t overload—use high-quality cheese and bake uncovered just enough to melt.
7. Can I make this ahead of time?
Yes! Assemble the casserole up to 24 hours in advance and bake when ready.
8. What if I don’t have Mexican sauce?
Use tomato paste with chili powder or a dash of sriracha and lemon juice.
9. Can I use other herbs in the salad?
Absolutely! Basil, chives, mint, or oregano can add variety.
10. Is it suitable for kids?
Yes—just adjust spice levels. Kids love the cheesy, creamy flavors.