My family enjoyed this chicken dinner just as much as I did. I didn’t hear a word of complaint from my picky eater – in fact, he asked if we could have this again, soon. We sure can!
If the cheese on top seems to be browning a little too quickly while you’re baking these, you can cover the dish with aluminum foil. Or you could just add the cheddar towards the end of baking time. Have you tried this recipe already? Let me know in the comments how it turned out for you! I added some thinly sliced tomatoes on top of the chicken, before adding the cheese and I thought it turned out super delicious.
1 Tbsp Bertolli olive oil
4 thin chicken breasts
salt and pepper
6 oz Philadelphia cream cheese (cold, sliced into 8 slices)
8 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
optional: thinly sliced tomatoes
Preheat the oven to 400 F.
Grease a 13×9″ casserole dish with olive oil or spray with cooking spray.
Add chicken breasts to the casserole dish. Sprinkle with salt and pepper (feel free to add any of your favorite dried herbs, too). Top with tomato slices, if using.
Top with cream cheese slices. You want to use cream cheese right out of the refrigerator.
Sprinkle the crumbled bacon on top.
Top with shredded Cheddar cheese.
Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through.
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Quick tip: I like to serve this chicken with mashed potatoes.