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Ingredients
- 2 oz bacon
- 1 pound potatoes
- 2 chicken fillets
- 8 slices ham
- 8 slices cheese
- cream of mushroom soup
- 4 tbsp sour cream
- black pepper
- 1/2 cup grated cheese
Details
Servings 1
Adapted from kayotic.nl
Preparation
Step 1
Preheat your oven to 400 (200C)
Peel potatoes (about a pound), and cut them in 1/2 inch slices.
Give them a good wash, and preboil until fork tender in lightly salted water. I always do my preboiling in microwave and use glass bowls. Give potatoes 12 minutes at 1000 watts.
Use two pretty large chicken fillets and cut each fillet in 4 strips.
Lightly grease an oven dish. Forget about real butter, you just don’t want to waste that on something as trivial as greasing an oven dish. But regular margarine or a drop of olive oil will be fine as well.
Place bacon about 2 oz. on bottom of oven dish.
Put cheese on top of ham, and place chicken strip on top. Use fork to handle chicken and make sure it doesn’t touch your cutting board or whatever surface you’re working on. Make 8 rolls and put them on top of bacon.
Cream of mushroom soup. I’m using a large can soup.
Add 3 tbsp sour cream to soup.
Don’t forget the pepper.
Ladle about 2/3 soup mixture over the chicken rolls.
Layer potato slices on top of rolls and divide rest of soup mix over them.
Finish with 1/2 cup of grated cheese.
Pop it in hot oven for 45 minutes now (until the top is golden brown and rest is bubbly hot) but you can also cover dish with foil and put it in your fridge.
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