This was yummy! We liked it even better the next day. I found the recipe here if you want to use the instructions from her site. I read through the directions and then did my own thing. What I type is my version.
4-5 medium russet potatoes (I did more like 5-6 and could have done a few more)
1 10.75 oz can cheddar cheese soup
1 1/4 c. milk
8-10 slices of bacon (or the real bacon bits from costco work great)
8 chicken breast tenderloins (I used 1 1/2 breasts)
4 oz. shredded cheese (I never measure cheese, just do what looks good)
salt & pepper
If you are using raw bacon be sure and cook that and crumble. Slice potatoes into about 1/4 in thick slices. Spray a 9 x 13 pan with cooking spray. Mix the soup and milk together (reserve 1 cup soup mix) in a separate bowl. Salt & pepper you potatoes and then mix them together with the soup mixture. Pour them into your 9 x 13 pan. Cover and bake for 30 min on 350.
While potatoes are cooking, season chicken with salt & pepper. Brown it in olive oil or the bacon grease. When potatoes are done add the chicken and reserved soup mix. Cover tightly and cook another 30 min.
Remove dish and sprinkle cheese and bacon bits over chicken and potatoes. Return to oven, uncovered for 5-10 min or cheese is melted and bubbly.
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