1 (2 to 3 pound) whole chicken, cut into pieces
1 jalapeno pepper, seeded and chopped
1 (14 ounce) can cream-style corn, undrained
1 quart beef broth
2 tablespoons grated Parmesan cheese
1 onion, sliced into rings
1 1/2 cups Italian-style diced tomatoes
1 cup chopped green onion
1/2 cup chopped celery
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon salt
3 small tomatoes, sliced
1 1/2 pounds lean ground beef
1/4 pound Italian bacon, sliced
8 slices mozzarella cheese
In a medium bowl, mix together chicken, jalapeno pepper, cream-style corn, beef broth, Parmesan cheese, onion, tomatoes, green onion, celery, garlic powder, paprika, oregano, salt and tomatoes.
Place chicken pieces in a dish or stock pot and season with pepper seasoning. Place chicken over a large open flame and brown in an electric skillet. Transfer chile from skillet and lump of meat and seasoning mixture will separate. Place over heat; stir and cook like a stock pot. Remove from heat and pour chicken mixture over meat.
Return skillet to heat. Boil uncovered for 5 to 6 minutes, or until meat is no longer pink and juices run clear.
Cut the bacon into thin strips and place on a plate. Season meat with pepper seasoning and cheese mixture, then place bacon strips into meat mixture. Place meat over back of skillet; heat gently.
Return the skillet to heat and stir in cream of mushroom soup. Pour tomato juice over meat; stir. Cover and cook over heat until meat is evenly coated, about 10 minutes. Spoon chicken mixture over meat and serve.
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