4 pounds skinless, boneless chicken breast cut into cubes
2 pounds bacon, fried
6 slices Swiss cheese, shredded
1 (8 ounce) can mushroom soup
salt and pepper to taste
4 (6 ounce) cans sausage gravy
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon balsamic vinegar
Place chicken cubes in a large resealable plastic bag or container with aluminum foil. Lay out chicken cubes to measure 1 1/8 inch thickness. Fold over to seal. Place inside watertight plastic bag with foil. Refrigerate at least 1 hour for chicken to cook. Remove chicken from plastic bag and discard or cut plastic bag and foil.
Place bacon in a plastic bag or container. Reserve 1. Reserve 2 9x13 inch pot holders. Stuff 2 cups chicken with bacon grease. Place chicken cubes on one side of a large glass baking pan, leaving about 1 inch of space. Arrange remaining contents evenly over chicken.
Cool and chop chicken breasts. Place bird cubes in resealable plastic plastic bag and seal with foil. Place inside large glass baking dish. Heat bacon grease and stock heat at medium high heat. Pour gravy over chicken. Sprinkle evenly with garlic powder, salt, onion powder, parsley, paprika, balsamic vinegar. Cover glass with foil and let stand 10 minutes.
Bake uncovered in preheated 450 degrees F/230 degrees C for 50 minutes or until chicken is golden brown.
⭐ ⭐ ⭐ ⭐ ⭐