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Monday, August 4, 2014

Smothered Chicken

4-5 medium potatoes (russet)
1 can of Campbells Cheddar Cheese Soup or Cream of Chicken
1 1/4 cup milk
1 tsp onion powder
8-10 slices of bacon
4 chicken breasts
1 cup of cheese (I might add slightly more) ;-)
salt and pepper

Combine soup, milk and onion powder.
Whisk until smooth.
Set aside 1 cup to use later.
Wash and peel potatoes.
Slice thinly about 1/4 inch.
Spray a 9x13 in baking pan with cooking spray.
Spread a layer of potatoes, and then a layer of the soup mixture. 
Do this until you use it all.
Bake at 350 for 30 minutes.
Fry bacon until brown and crispy.
Set aside.
Season chicken with salt and pepper.
Saute in bacon drippings until golden brown. (You are not cooking completely)
Set aside.
Arrange chicken on top of potatoes.
Pour soup mix over chicken.
Cook for 30 more minutes.
Remove from oven and sprinkle on the cheese.
Top with bacon.
Cook for 5-10 more minutes... you want that cheese bubbling.

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