8 ounces cooked, cubed chicken
1 cup potatoes (1 cup green)
4 slices bacon
1 macho beef roast
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 small green bell pepper, finely chopped
1 teaspoon salt and pepper
1 pinch white sugar
4 to 6 tablespoons all-purpose flour
1 (3 ounce) can sliced pecans
1 (10 ounce) package frozen chopped spinach, thawed
Preheat the oven to 350 degrees F (175 degrees C).
Pour chicken and potatoes into an 8x8 inch casserole dish. Place the bacon in a large skillet over medium heat. Cook on medium heat until evenly brown. Reduce heat to medium-low, and add the beans and peas. Season with salt and pepper. Cook and stir over medium heat until pecans are browned.
Pour the chicken mixture over the potatoes. In a mixing bowl, mix the flour, pecans, and chopped spinach. Spread mixture over the potatoes. Top with cheese and dill.
Bake uncovered for 90 minutes in the preheated oven. Remove pan from oven and allow to cool completely.