6 medium potatoes
6 boneless, skinless chicken tenders
1 small onion, sliced
1 – 10oz can of Campbell’s cheddar cheese soup
1 1/4 cup milk
6-8 slices of bacon, chopped up and cooked with drippings reserved
1/2 cup – 1 cup of cheese depending on how much you want
salt and pepper
Whisk soup and milk until smooth. Save 1 cup of cheese and soup mixture and set aside to use later.
Wash and peel potatoes then cut into thin slices ( I did mine about 1/4 inch thick). Spray the bottom and sides of a 13×9 baking dish with cooking spray. Now you want to layer a single layer of potato slices along the bottom and then top with 1/3 of the soup mixture. Season potatoes with salt and pepper. Do this 3 times, so you have three layers with potatoes, each topped with some of the soup mixture and seasoned with salt and pepper. Top potatoes with sliced onion. Cover dish tightly with aluminum foil and bake at 350 degrees for 30 minutes.
Meanwhile, slice bacon into 1/2-inch strips and cook in a 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 5-10 minutes or until cheese is melted and bubbly.
