1 cup butter
2 tablespoons maple syrup
1 pound bacon strips
1 (8 ounce) can maple syrup
1 cup diced onion
3 eggs
1 tablespoon Maple syrup
1 tablespoon maple syrup
1 tablespoon dried currants
1 cup diced celery
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large, heavy skillet over medium heat. Place bacon in pan with liquid and pour in maple syrup. Reduce heat to medium low. Cook, stirring occasionally, for 2 to 3 minutes, or until bacon is browned and crisp. Chop bacon and place on top of the chicken.
Add maple syrup, bacon, onion and eggs to skillet. Mix gently, then pour maple syrup mixture over chicken.
Replace pan with foil and spoon maple syrup mixture over all.
Heat oven to 350 degrees F (175 degrees C), or until casserole is large enough to hold up to standing.
Spread mixture over casserole in pan with foil strips. Bake in preheated oven for 35 minutes.
Bake for another 10 minutes, or until buns are golden brown. Serve with sour cream. Return chicken to pan with bacon mixture.
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