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CHICKEN POULET
3 large chicken breasts (or one whole chicken or leftover turkey) 2 cans cream of chicken soup (undiluted) 1 stick margarine or butter(1/2 cup) 18 slices bacon (1 lb.) 2 cups grated cheddar cheese 6 slices toast Cook chicken until tender. Cut into bite-size pieces. Heat soup (no water) and margarine/butter. Stir well. Fry slices of bacon until crisp. On each plate put one slice toast, 3 slices bacon, a portion of cut-up chicken and spoon on top a generous amount of the soup mixture. Top with grated cheese and broil just until cheese is melted. Serves 6. Maggie |