1 (10 ounce) package bacon, sliced
1/2 pound Swiss cheese
1 onion, sliced
4 (1 ounce) cans chicken broth
2 stalks celery, diced
1/2 cup butter
1 teaspoon whiskey
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon ground black pepper
2 tablespoons ketchup
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place the Swiss cheese in a large bowl and mash with a potato masher or fork.
In a medium bowl, combine broth, celery, 1/2 cup butter or margarine and 1 teaspoon whiskey. Stir in thyme, parsley, pepper and ketchup. Pour mixture into a large dish. Drizzle 1 and 1/2 teaspoons oil over the top of the cheese.
Bake in preheated oven for 40 minutes, stirring occasionally.
Remove chicken from oven and season with salt and pepper. Mix with the bacon mixture and sprinkle with paprika.
Cover turkey and place in oven for another 20 minutes, stirring occasionally.
Remove chicken from oven and let rest in fridge for 10 minutes. Mix with the bacon mixture and sprinkle with paprika.
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