Smothered Cheesy Chicken
Fantastic cheesy chicken and potato casserole from South Your Mouth. Must try!!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
- 1 10 3/4 oz Can Cheddar Cheese Soup
- 1 1/4 Cups Milk
- 4-5 Medium Russet Potatoes- Washed Peeled and Cut into 1/4 inch Slices
- 10 Slices of Bacon
- 8 Chicken Breast Tenderloings
- 1 Cup Shredded Cheddar Cheese
- Salt and Pepper to Taste
Preheat oven to 350 and spray 9 x13 casserole dish with non-stick spray.
Whisk cheese soup and milk together until smooth.
Reserve 1 cup of cheese soup mixture to use later.
Spoon 1/4 of remaining mixture into bottom of your casserole dish.
Add a layer of potato slices and season with salt and pepper then top with another 1/4 of the sauce.
Repeat layers two more times.
Cover dish tightly with foil and bake for 30 minutes.
Meanwhile, cook bacon in a skillet until crispy and set aside,
Season chicken and sear in the bacon drippings until browned and set aside.
Remove potatoes from oven and arrange chicken on top of the potatoes and pour reserved soup mixture over top of the chicken.
Cover tightly with foil and cook for another 30 minutes.
Remove from oven, top with shredded cheese and crumbled bacon.
Bake uncovered until cheese is melted and bubbly.