6 chicken tenders
6 strips bacon
6 oz wide egg noodles, cooked al dente
1 can (10 oz) golden mushroom soup
1 soup can of milk
salt and pepper
Preheat your oven to 300 degrees. Lightly oil a shallow casserole dish.
Wrap each chicken tender with a strip of bacon.
Put a skillet over medium-high heat.
Place the bacon wrapped chicken tenders in the hot skillet and fry until bacon crisps and chicken cooks until almost done, turning to get all sides. Remove as needed to make room for more.
Put the cooked egg noodles, soup, and milk in a bowl and toss together until well blended, then dump into the casserole dish.
Set the bacon wrapped chicken tenders on top of the noodles.
Bake, uncovered, in preheated oven for 35 to 45 minutes or until chicken is thoroughly cooked.
Will serve 2 to 4.
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