Chicken Kelley
A hearty baked chicken dish featuring tender breasts topped with mushrooms and melted Muenster cheese, perfect for comforting family dinners with rich flavors.
Ingredients
Instructions
- Soak chicken breasts in beaten eggs for 2 hours.
- Dip the egg-soaked chicken in seasoned bread crumbs.
- Brown the breaded chicken in melted margarine for 2 minutes on each side and drain.
- Place the chicken in a buttered 9 x 12-inch casserole dish.
- Top the chicken with fresh mushrooms.
- Cover each chicken breast with 2 slices of Muenster cheese.
- Pour chicken broth over the assembled dish.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For extra flavor, consider marinating the chicken in garlic and herbs before soaking in eggs. If you want a lighter option, try using panko breadcrumbs instead of seasoned bread crumbs. For a vegetarian alternative, substitute the chicken with eggplant slices and use vegetable broth. This dish can also benefit from adding a sprinkle of Parmesan cheese on top before baking.
Serving Suggestions
Serve Chicken Kelley with a side of steamed vegetables or a fresh salad for a balanced meal. It pairs well with rice or mashed potatoes, allowing you to soak up the delicious chicken broth. For a comforting twist, consider serving it alongside a warm loaf of bread or with a side of Pan Stuffing for added texture.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for 1-2 minutes, but be cautious not to overcook to maintain the chicken's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Kelley contains roughly 931 calories, with 41g protein, 52g carbohydrates, and 62g fat. It is an excellent source of protein (82% of the Daily Value) and calcium (32% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1334mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's important to thaw them completely before soaking in eggs. This ensures even cooking and better absorption of flavors. Thaw the chicken in the refrigerator overnight or use the defrost setting on your microwave for quicker results.
What can I substitute for Muenster cheese?
If Muenster cheese is not available, you can substitute it with Monterey Jack or even Swiss cheese. Both options melt well and will complement the dish nicely. For a sharper flavor, consider using cheddar cheese, but keep in mind it will alter the overall taste.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step and refrigerate it for up to 24 hours. Just cover it tightly with foil. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven, as this helps it cook evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).