Meals (Dutch Chicken Delight)

By chefbobby

Ingredients

• 12 ounces dried egg noodles
• 3 slices bacon, halved crosswise
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 (10.75-ounce can) condensed cream of mushroom soup
• 1 1/4 cups milk
• 1 (8oz carton) sour cream
• 1/2 of a 4.5-oz jar sliced beef, coarsely chopped (about 3/4 cup)
• Celery leaves

Preparation

Step 1

1) Preheat oven to 350 degrees. Cook noodles according to package directions; drain. Transfer noodles to an ungreased 3-quart rectangular baking dish.

2) Meanwhile , in a large skillet, cook bacon over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Cook and stir chicken, half at a time, in the reserved drippings for about 4 minutes or until no longer pink. Drain off fat.

3) In a medium bowl, combine soup, milk, and sour cream. Add cooked chicken, soup mixture and dried beef to cooked noodles in dish; stir gently to combine.

4) Bake, covered, about 40 minutes or until heated through, stirring once halfway through baking. Sprinkle with bacon and celery leaves.