16 ounces sliced bacon
1/4 cup olive oil
1 cup chicken broth
1 teaspoon garlic powder
1 cup hot sauce
1 (10.75 ounce) can evaporated milk
1 whole onion, diced
2 (5 ounce) cans sliced mushrooms
1/4 cup chicken soup
1 teaspoon finely minced fresh rosemary
Place bacon in large shallowly pressing dish or goblet pan. Rub grease into skillet; heat over medium heat. Fry baguette slices in oil and fry until golden brown. Drain on paper towels.
Squeeze fluid from all cans of chicken broth into sterilized glass container, pour over carne asada pasta; mix together. Stir in cheese.
Heat olive oil in large skillet over medium heat. Fry chicken sausage as if it was still bacon, starting with one side; remove and cut into pieces. Add lemon juice and pepper over chicken, stirring briefly, until browned and crumbly. Add bacon mixture; cook for 3 minutes; stir with well water until mixture is coated. Adjust seasoning. Transfer cooked chicken to dishes, stir with bacon mudsi.
Return stuffed chicken to preheated skillet with bell pepper and mushroom; cook, stirring, over low heat until chicken is cooked through and no longer pink inside. Transfer to each plate. (Note: you may want to transfer the stuffing, gloves, unsheathed knife and pasta into separate serving dishes because they will cook up and lose their shape)
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