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1
Combine cheese soup and milk then whisk until smooth, Reserve 1 Cup of cheese soup mixture and set aside for later use.
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2
Preheat oven to 350F
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3
Wash and peel potatoes then cut into thin slices.
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4
Spray bottom of a 13x9 baking dish with a cooking spray
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5
Spoon 1/4 of the cheese soup mixture in the bottom of the baking dish,
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6
Add potato slices, Season potatoes with salt and pepper.
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7
Pour the rest of the Soup mixture over potatoes.
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8
Cover dish tightly with aluminum foil and bake for 30 minutes.
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9
Meanwhile, Slice bacon and cook in skillet for over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet and set aside
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10
Season chicken with salt and pepper then sautee in bacon drippings over medium-high eat until lightly browned. (were not trying to cook them through)
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11
Remove dish from oven and uncover. Arrange chicken on top of potatoes and pour reserved cheese soup mixture over chicken.
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12
Cover tightly again and continue cooking for 30 more minutes.
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13
Remove dish from oven and sprinkle shredded cheese evenly over chicken and potatoes and top with bacon pieces.
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14
Return dish into oven and continue cooking, uncovered for 10 minutes or until cheese is melted and bubbly.
