This recipe was given to me by the beautiful and talented Megan.
She knows how much I love cheese and bacon.
What you need:
A pack of chicken tenderloins.
A pack of shredded cheese (I used Sharp).
A can of Condensed Cheddar Cheese Soup.
A pack of bacon (or the suggested 5-6 pieces. LOL)
5 potatoes, sliced thin.
1 1/4 cup of milk.
Salt and pepper.
What you do:
Slice the potatoes thin, like this;
Wash the potatoes, and then eat a couple of slices.
Mix the can of cheddar cheese with the milk, whisk until smooth.
Pour some of the soup on the bottom of a 9x13 pan, then add a layer of potatoes, salt & pepper them, and repeat until there are 3 layers of soup and potatoes. Save at least 3/4 of a cup of soup for later.
Cover pan with foil and bake on 350 for 30 minutes.
While this is going on, cook the bacon, then set aside, try not to eat it all. KEEP THE BACON DRIPPINGS.
Season the chicken to your preference, then cook the chicken in the bacon grease, not all the way through, just slightly until light brown. I believe the word is sear. Or some kind of fancy chef talk.
After the first 30 min is up, uncover potatoes, and place the chicken on top, then cover with the remainder of soup, replace foil, then put back in oven for 30 more minutes.
In this next 30 minutes would be a great time to read Flesh and Blood, Patricia Cornwell's 22nd Scarpetta novel. It's really good.
After the oven goes off, add 1 cup, just kidding, the whole bag of shredded cheese, and break the bacon up into pieces and place it on top of the chiicken.
Bake uncovered for 7 minutes-ish until cheese is melted.
Om. Nom Nom.
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.