Smothered Chicken & Cheesy Potato Casserole Recipe
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Category: |
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Ingredients: |
Ingredients: 4-5 medium russet potatoes
1 - 10.75 can condensed cheddar cheese soup
1 1/4 c milk
8-10 slices bacon
8 chicken breast tenderloins (about 1- 1/2 lbs)
4 oz cheese, shredded
Salt & Pepper
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Directions: |
Directions:Preheat oven to 350. Combine cheddar cheese soup and milk and whisk until smooth. Reserve 1 c of soup mixture and set aside to use later.
Wash & peel potatoes then cut into slices about 1/4" thick. Spray the bottom of a 9x13 pan with cooking spray. Spoon 1/4 of cheese mixture onto bottom of pan. Add a single layer of potato slices. Season potatoes with salt and pepper. Spoon another 1/4 of cheese soup mixture over potatoes. Repeat this process 2 more times so that you have 3 layers of potatoes. Don't forget to season each layer with salt and pepper. Cover dish tightly with foil and back for 30 minutes.
While that is baking, slice bacon into 1/2" strips and cook until browned and crispy. Drain. Season tenderloins with salt and pepper then sauce in bacon drippings over medium heat until lightly browned (you do not need to cook them through). Arrange chicken over partially cooked potatoes. Top with reserved cheese soup mixture. Cover tightly again and continue baking 30 more minutes. Remove from oven and sprinkle with shredded cheese. Bake uncovered 5-10 minutes or until cheese is melted and bubbly. |
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