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Crispy Chicken Wilson Casserole
American

Crispy Chicken Wilson Casserole

Tender chicken breast pieces coated in seasoned breadcrumbs, pan-fried until golden, then baked with sautéed mushrooms, white wine, and melted Muenster cheese.
American

Crispy Chicken Wilson Casserole

Tender chicken breast pieces coated in seasoned breadcrumbs, pan-fried until golden, then baked with sautéed mushrooms, white wine, and melted Muenster cheese.

1 hour 5 minutes

Prep Time

30 minutes

Cook Time

Medium

Level

Serves 6

Servings

1 hour 5 minutes

Prep Time

30 minutes

Cook Time

Medium

Level

Serves 6

Servings

This comforting chicken casserole combines the best of both worlds – crispy pan-fried chicken and a rich, cheesy baked dish. The chicken gets incredibly tender while the Muenster cheese creates a golden, bubbly top that’s absolutely irresistible. It’s perfect for family dinners or when you want to impress guests with minimal effort.

Ingredients

  • eggs
    6
    whole
  • chicken breast
    3
    pounds
  • butter
    6
    tablespoons
  • mushrooms
    1
    pound
  • seasoned bread crumbs
    1
    cup
  • vegetable oil
  • dry white wine
    6
    fluid ounces
  • Muenster cheese
    ½
    pound

Tips

  1. Try using pounded chicken thighs instead of breast for extra juiciness and flavor.

  2. Add a layer of thinly sliced onions along with the mushrooms for extra depth of flavor.

  3. Substitute the white wine with chicken broth for an alcohol-free version.

  4. Mix grated Parmesan into the breadcrumbs for an extra cheesy coating.

Storage

Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish covered in a 325°F oven until warmed through. This dish can be assembled up to a day ahead and refrigerated before the final baking step.

Steps:

Prepare the oven and chicken
Preheat your oven to 350°F (175°C). Beat the eggs in a shallow bowl and add the chicken cubes. Let the chicken soak in the beaten eggs for at least 30 minutes to ensure maximum flavor absorption.
Sauté the mushrooms
While the chicken is soaking, melt butter in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they're softened and have released their moisture, about 5-7 minutes. Set aside.
Coat and brown the chicken
Remove chicken pieces from the egg mixture and roll each piece thoroughly in seasoned bread crumbs. Heat a small amount of vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces on all sides until golden and crispy, working in batches if necessary to avoid overcrowding.
Assemble the casserole
Place the browned chicken pieces in a 9x13 inch baking dish. Distribute the sautéed mushrooms evenly over the chicken. Pour the white wine around the chicken, then arrange the sliced Muenster cheese over the entire dish.
Bake until done
Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted and golden brown on top.

Nutritions

  • Calories

    668 kcal

    Energy

    2795 kJ

    Protein

    65 g

    Fat

    35 g

    Carbohydrates

    18 g

    Fiber

    2 g

    Sugars

    4 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Try using pounded chicken thighs instead of breast for extra juiciness and flavor.

  2. Add a layer of thinly sliced onions along with the mushrooms for extra depth of flavor.

  3. Substitute the white wine with chicken broth for an alcohol-free version.

  4. Mix grated Parmesan into the breadcrumbs for an extra cheesy coating.

FAQ

Yes! You can assemble the entire casserole up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.
Swiss, provolone, or even mozzarella work well as substitutes. Choose a cheese that melts smoothly and has a mild flavor that won’t overpower the dish.
Use a meat thermometer to check that the thickest pieces have reached an internal temperature of 165°F (74°C). The juices should run clear when the chicken is pierced with a fork.
While you can freeze this dish for up to 3 months, the texture of the cheese and breadcrumb coating may change slightly upon thawing. For best results, consume within 3 days of cooking.