1 pound bacon
1 pound French-fried onions
1 pound craisins
3 tablespoons vegetable oil
1 egg, beaten
2 large eggs
1 tablespoon chopped fresh parsley
1 onion, sliced
1 cup chopped celery
1 pound sliced mushrooms
2 tablespoons chopped fresh parsley
1 1/2 pounds thinly sliced bacon
1 (24 ounce) can bacon-flavored jelly beans
salt and pepper to taste
crushed red pepper flakes
1 1/2 teaspoon dried oregano
salt to taste
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a shallow baking dish and grease pan with vegetable oil. Lay the bacon slices on top of the onions and fry on both sides for about 5 minutes; do not brown.
Remove bacon from the skillet, chop and spread bacon grease around pan. Fry bacon in oil until crisp and brown. Drain bacon grease and stir in celery and mushrooms. Drain grease after 5 minutes and stir celery mixture into creamed potato mixture. Pour cream mixture over cooked chicken. Sprinkle top with crushed red pepper flakes.
Bake in preheated oven for 1 hour.
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