2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
3 tablespoons brown gravy
3 tablespoons Worcestershire sauce
1/2 cup chopped cooked chicken breast meat
4 slices bacon
1/2 pound skinless, boneless chicken breast halves
8 ounces shredded Cheddar cheese, divided
Heat oil in a large skillet over medium heat. Add garlic, onion and bell peppers and saute until slightly browned; stirring occasionally. Stir in cream of chicken soup, brown gravy and Worcestershire sauce. Transfer mixture to greased 2-quart baking dish.
Bake 20 to 25 minutes or until chicken is cooked through and juices run clear and chicken breasts cover all. Cool slightly before serving. Top chicken with a slice of bacon, spread with 1/2 of the cream of chicken soup mixture and sprinkle with 2 tablespoons cheese. Cover dish and refrigerate overnight.
Good and easy. I was getting sick of hostasmilo's comments about vegan margarine: "It seems to coat the palm of your hand before falling off". This worked wonderfully. I did throw in a pinch of salt, too.
I did not think the dough was good but it was OK if I curried the onions a bit. I also added a tsp of cumin and a half tsp of baking powder. Maybe next time I will add another can of mushroom soup. but for now I'll keep currying with the garlic and onions. This is very simple but good.
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