Four Cheese Bacon Stuffed Smothered Chicken Casserole!

I’ve been making this smothered stuffed chicken dish for years, and I’m ridiculously proud of it because it’s one of the first recipes I made that the whole family completely fell in love with! If comfort food had a personality, this Four Cheese Bacon Stuffed Smothered Chicken Casserole would be loud, cozy, and completely unapologetic. This is the kind of dinner that feels indulgent in the best way, juicy chicken stuffed with melty cheese, smothered in even more cheese, and finished with crispy bacon on top. It’s hearty, satisfying, and exactly the kind of meal you make when you want everyone at the table to stop talking and just eat. Whether you’re feeding a hungry family or looking for a show-stopping casserole that feels special without being complicated, this one delivers every single time.

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Why You’ll Love This Recipe

This recipe hits that perfect balance between easy and impressive. You get bold, rich flavor without needing fancy techniques or hard-to-find ingredients. The combination of four cheeses creates a creamy, gooey filling that keeps the chicken incredibly moist, while the bacon adds salty crunch in every bite. It’s baked all together in one dish, which means less cleanup and more time enjoying dinner. This casserole also feels flexible, you can dress it up for guests or keep it simple for a weeknight, and it still tastes like something you’d order at a restaurant. If you love cheesy, comforting meals that actually fill people up, this recipe is going straight into your regular rotation.

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I’m sure there are other recipes for chicken roll ups or smothered chicken out there, but this combines BOTH, so I’m sure you wont see very many like this floating around the internet, but please…. let me tell you, this one is OUT-OF-THIS-WORLD! 🙂

With this dish you can eat it with so MANY things! We have done it with rice, pasta and even mashed potatoes!

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FAQ

What cheeses work best for this recipe?
A mix of cheeses is what makes this casserole so good. Cheddar adds sharpness, mozzarella gives you that stretch, and cream cheese helps keep everything creamy. You can swap in Monterey Jack, Colby Jack, or even pepper jack if you want a little heat.

Can I make this casserole ahead of time?
Yes. You can fully assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, let it sit at room temperature for about 20 minutes, then bake as directed.

How do I keep the chicken from drying out?
Stuffing the chicken and smothering it with cheese helps lock in moisture. Just be careful not to overbake. Once the chicken reaches a safe internal temperature, it’s done.

Can I use pre cooked bacon?
You can, but freshly cooked bacon gives the best flavor and texture. If using pre cooked bacon, make sure it’s chopped small and evenly distributed.

Is this recipe low carb?
Yes, this casserole is naturally low carb since it skips breading and pasta. It pairs perfectly with vegetables or a simple salad for a low-carb friendly meal.

What sides go best with this casserole?
Mashed potatoes, cheesy scalloped potatoes, green beans, roasted broccoli, or a crisp side salad all work really well with this dish.

Can I freeze leftovers?
Yes. Let the casserole cool completely, then store portions in airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Storage and Reheating Tips

This casserole stores very well, which makes it great for leftovers or planning ahead. Once cooled, cover the dish tightly or transfer portions to airtight containers and refrigerate for up to 3 days. The flavors actually deepen a bit overnight, so leftovers are just as good, if not better, the next day.

To reheat, warm individual portions in the microwave until heated through, covering loosely to prevent the cheese from drying out. For larger portions or the full casserole, reheat in the oven at 325°F until warmed through, covering loosely with foil to keep the chicken moist. If the cheese looks a little dry, a small splash of broth or cream around the edges helps bring everything back to life.

This casserole can also be frozen. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Beginner Mistakes to Avoid

One common mistake is overstuffing the chicken. While it’s tempting to pack in as much cheese as possible, too much filling can leak out during baking and make the casserole greasy. A moderate amount gives you the best texture.

Another mistake is skipping the step of securing the chicken if needed. If your chicken breasts are thick or uneven, using toothpicks helps keep everything together while it bakes.

Overbaking is another issue to watch for. Once the chicken is cooked through, continuing to bake can dry it out. Keep an eye on it near the end and remove it as soon as it’s done.

Lastly, don’t forget to season the chicken itself. The cheeses and bacon add a lot of flavor, but seasoning the chicken ensures every bite tastes balanced, not bland.

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  A Note About the Photo Below

You may notice that one of the image at the bottom of this post looks a little different from the rest. That photo is actually from many years ago, back when I first started making this recipe. While the quality isn’t the same as newer photos, I chose to keep it in the post because it shows the recipe exactly as it was originally made and loved in our home. This dish has been a family favorite for a long time, and that older photo is a small reminder of how often it’s been on our table over the years. Even if the photography has changed, the recipe itself hasn’t, and it’s still just as comforting, cheesy, and reliable as ever.

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Personal Kitchen Notes

This is one of those recipes that feels like a guaranteed win in our house. My husband loves anything loaded with cheese and bacon, so this one disappears fast, and it’s hearty enough that no one leaves the table still hungry. It’s also one of those dinners I reach for on nights when I want something comforting without having to think too hard. I’ve made this more times than I can count over the years, and every time it reminds me why it earned a permanent spot in our rotation. It’s cozy, familiar, and exactly the kind of meal that brings everyone together around the table, which is really what matters most to me.

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Four Cheese Bacon Stuffed Smothered Chicken Casserole!

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Ingredients

  

• ▢ 6 thin boneless skinless chicken breasts
• ▢ 6 Slices of bacon cooked and chopped + 6 more for the stuffing
• ▢ 1/2 can of cream of chicken or mushroom soup
• ▢ Olive Oil for cooking
• ▢ 1/2 onion chopped
• ▢ 1/4 cup water
• ▢ 1/4 red bell pepper chopped
• ▢ 1 teaspoon butter melted
• ▢ 1/2 cup shredded cheddar cheese
• ▢ 1/2 cup shredded Monterey Jack cheese
• ▢ 1/2 cup Mozzarella cheese

Note we like it cheesy, but you can cut each cup down to 1/4 if you like

Chicken Stuffing Mixture

• ▢ 8 ounces softened cream cheese
• ▢ 1 tablespoon onion minced
• ▢ 1 tablespoon Italian Seasoning
• ▢ 1 tablespoon of garlic powder
• ▢ 1 teaspoon of pepper
• ▢ 2 teaspoons of lemon juice
• ▢ Salt to taste
• ▢ 6 Pieces of cooked and chopped Bacon

Coating the Chicken Rolls

• ▢ 1/4 cup Italian Bread Crumbs
• ▢ 1 egg beaten

Instructions

• Pre-heat oven to 350.
• Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat, add in only the teaspoon of butter, the chopped bell pepper and the 1/2 chopped onion – allow cook only about 3 minutes until slightly softened, remove from heat and set aside.
• In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon.
• Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.
• Roll the chicken.

Note to avoid them unrolling, you can use toothpicks to keep them together

• Next, lightly dip the chicken rolls in egg mixture, followed by dipping them into the italian breadcrumbs
• In a large skillet drizzle some olive oil and heat, Briefly cook rolls over high heat, browning all sides,.remove from heat and set aside.
• In a large bowl add the water and the cream of soup and mix well
• Add in the bell pepper/onions,and one of the 1/2 cups of cheese (any one you want) and combine
• Pour mixture into a Large Baking dish and place the chicken rolls in, press down lightly to cover the sides with the mixture and space them out.
• Take a teaspoon and scoop a little of the mixture on top of each chicken roll
• Finally add in the rest of the cheeses on top evenly
• Bake for 25 minutes or until chicken is cooked completely
• Remove from oven and top with the 6 slices of chopped, cooked, bacon and place back into the oven for and additional 5 minutes
• ENJOY!

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