SMOTHERED CHICKEN CASSEROLE

SMOTHERED CHICKEN CASSEROLE image

Yield 4 servings

Number Of Ingredients 7

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4 russet potatoes ( medium, cut into thin slices )
10 3/4 ounces cheddar cheese soup ( can, condensed )
1 1/4 cups milk
10 bacon strips ( 8-10, sliced 1/2 inch strips )
8 chicken tenderloin
4 ounces shredded cheese ( I used shredded Monterey jack cheese )
to taste salt and pepper

Steps:

Combine cheese soup and milk then whisk until smooth, Reserve 1 Cup of cheese soup mixture and set aside for later use. Preheat oven to 350F Wash and peel potatoes then cut into thin slices. Spray bottom of a 13x9 baking dish with a cooking spray Spoon 1/4 of the cheese soup mixture in the bottom of the baking dish, Add potato slices, Season potatoes with salt and pepper. Pour the rest of the Soup mixture over potatoes. Cover dish tightly with aluminum foil and bake for 30 minutes. Meanwhile, 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 sautee in bacon drippings over medium-high eat until lightly browned. (were not trying to cook them through) 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.