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Ingredients
Chicken Bacon Casserole
12 pc chicken tenders 12 pcs = 1 lb 12 oz
1 tbsp bacon fat
3/4 tsp kosher salt (use 1/3 less if using table salt)
2 tsp ranch powder (unsalted) *optional*
1 tsp garlic powder
1/2 tsp coarsely ground black pepper
10 strips thinly sliced bacon 10 thin slices cooked bacon = 1/2 cup chopped
1/2 cup heavy cream or half & half
1/2 cup grated sharp cheddar
1/4 cup chopped parsley
Instructions
Cook bacon: Cook the bacon to render the fat. To do so place the bacon on a baking sheet and cook at 400F for 15-17 minutes or until the bacon is well crisped up. Let cool, then chop into 1/2 inch pieces.
Season and add to the baking dish: Sprinkle half the bacon on the bottom of a 9"x9" or 7"x7" baking dish then add the chicken tenders on top, placing them in rows.
Drizzle over the top with 1 tbsp of bacon fat, then sprinkle with 3/4 tsp kosher salt, 2 tsp dried ranch powder (if using), 1 tsp garlic powder, and 1/2 tsp black pepper. Now, sprinkle the other half the cooked bacon on top. Lastly, pour about 2-3 tbsp of the heavy cream on top.
Bake: Cover with foil and bake at 450F for 15 minutes, then reduce the heat to 350F and bake for another 35 minutes. Then, remove the foil and using a fork separate the pieces of chicken so they're not stuck together.
Drizzle the remainder of the cream or half and a half over the top of the chicken and bake uncovered for another 15 minutes. Lastly, sprinkle the cheese over the top and bake for another 5 minutes to melt the cheese
To serve: Remove from the oven, sprinkle with parsley and serve.
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