Smothered Chicken & Cheesy Potato Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
4-5 medium russet potatoes
1 10.75-oz. can condensed cheddar cheese soup
1 1/4 cups milk
8-10 slices of bacon
8 chicken breast tenderloins
4 ounces cheese, shredded (about 1 cup)
Salt & pepper
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Directions: |
Directions:Combine cheese soup and milk then whisk until smooth. Reserve 1 cup of cheese soup mixture and
set aside to use later.
Wash and peel potatoes then cut into thin slices (about 1/4 inch thick). Spray the bottom and sides of
a 3-quart 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture into the bottom
of the dish. Add a single layer of potato slices. Season potatoes with salt and pepper. Spoon another
1/4 of soup mixture over potatoes. Repeat this process two more times so that you have three layers
of potatoes topped with soup mixture. Don't forget to salt and pepper each layer of potatoes. Cover
dish tightly with aluminum foil then bake at 350 degrees for 30 minutes.
Meanwhile, slice bacon into 1/2-inch strips and cook in a large skillet over medium-high heat until
bacon is browned and crispy. Remove bacon pieces from skillet with a slotted spoon; set aside.
Season chicken tenderloins with salt and pepper then sauté in bacon drippings over medium-high
heat until lightly browned (we’re not trying to cook them through, just get a nice sear on each side); set
aside.
Remove dish from oven and uncover. Arrange chicken tenderloins 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 uncover. Sprinkle shredded cheese evenly over chicken and potatoes
then top with bacon pieces. Return dish to oven and continue cooking, uncovered, for 5 minutes or
until cheese is melted and bubbly. |
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Personal
Notes: |
Personal
Notes: It's as good as it sounds!
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