4 skinless, boneless chicken breast halves
1/2 cup melted butter or margarine
1 teaspoon salt
1 (4 ounce) can evaporated milk
4 slices bacon, diced
2 cups shredded Cheddar cheese
1 cup water
Slice chicken breasts and cut into 1/2 inch strips.
Preheat oven to 375 degrees F (190 degrees C).
Place butter or margarine in a large bowl. Mix salt, evaporated milk and bacon over medium heat. Stir with spoon or fork about until mixture begins to thicken. Remove from heat and stir in chicken strips.
Stir chicken strips in butter mixture to coat; drain on paper towels.
Place chicken strips in a large baking dish. Bake uncovered in oven for about 30 minutes or until bacon is no longer pink and juices run clear.
Return chicken strips to oven; remove from oven and place on small baking sheets. Top with cheese and bacon and sprinkle with water.
Bake in preheated oven for about 15 minutes or until chicken is cooked through, crispy and juices run clear.
I made this dish the first time as written, and i have to say, it is an excellent shaped Chicken! Easy portion control, won't rise above 30 minutes even when cooked reduced,the crunchy bits help immensely with that! Perfectly thinned out Butter. It rivals any other form of Butter, and is indeed better than groats! What a treat!
⭐