This Simple Weeknight Casserole Is Causing Quite a Buzz!
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I guess what gave this meal that new flavor were the potatoes. I’m used to combining chicken with rice or noodles so this was a refreshing change!
I am definitely going to be mixing chicken with potatoes more often from now on, and this easy recipe went straight into our dinner rotation. My picky eater had two and a half servings – I almost couldn’t believe it! If you’re hoping to have leftovers, I’d recommend making a double batch. Otherwise you may not have a chance… this is way too delicious!
Ingredients
4 potatoes, thinly sliced
1 (10.75 ounces) can condensed cheddar cheese soup
1 1/4 cups McArthur milk
8-10 slices of bacon, sliced in 1/2 inch strips
8 chicken breast tenderloins
4 oz. of shredded cheese
Salt and Pepper
Instructions:
Combine cheese soup and milk then whisk until smooth. Reserve and set aside 1 cup of the mixture.
Preheat oven to 350F.
Wash, peel and thinly slice the potatoes.
Spray bottom of a 13×9 baking dish with a cooking spray.
Spoon 1/4 of the cheese soup mixture in the bottom of the baking dish
Add the sliced potatoes, season with salt and pepper.
Pour the rest of the cheese soup mixture (EXCEPT the reserved 1 cup) over potatoes.
Cover dish tightly with aluminum foil and bake for 30 minutes.
In the meantime, slice bacon and cook in skillet for over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet and set aside.
Season chicken with salt and pepper then saute in bacon drippings over medium-high eat until lightly browned.
Remove dish from oven and uncover. Arrange chicken on top of potatoes and pour reserved cheese soup mixture over chicken.
Cover tightly again and continue cooking for 30 more minutes.
Remove dish from oven and sprinkle shredded cheese evenly over chicken and potatoes and top with bacon pieces.
Return dish into oven and continue cooking, uncovered for 10 minutes or until cheese is melted and bubbly.
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Quick tip: Use your favorite cheese for this dish.