Bacon-Topped Chicken Breasts
INGREDIENTS:
6 sl Bacon; chopped
1/2 c Celery; finely chopped
1/2 c Carrot; finely chopped
1/2 c Onion; finely chopped
1/2 c Green pepper; finely chopped
1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
2 c Half-and-half
1 c Milk
1 cn Clear chicken broth; 14 oz
2 c Cheddar cheese; shredded
6 sl Bacon; chopped
1/2 c Celery; finely chopped
1/2 c Carrot; finely chopped
1/2 c Onion; finely chopped
1/2 c Green pepper; finely chopped
1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
2 c Half-and-half
1 c Milk
1 cn Clear chicken broth; 14 oz
2 c Cheddar cheese; shredded
Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon.