Cheesy Bacon Chicken

Cheesy Bacon Chicken - Grant Wilson Original
30 minutes
6-8 servings

12 oz thick-Cut Smoked Bacon, cut into lardons
1/2 Stick Butter
4 Chicken Breasts, cubed 1/2"
1 15oz Salsa Con Queso Cheese Sauce (Stadium Cheese/Cheese Wiz/etc)
1 Tbsp Dried Chives
1 Cup Milk
3 Pieces American Cheese (or Cheddar)

1. Fry the Bacon lardons in a non-stick frying pan on medium to medium-low heat until cooked by not crunchy.
2. Separately, melt Butter in a large saucepan on medium heat.
3. Add Chicken, season with Salt and Pepper, and mix well.
4. When bacon is done, remove to a plate with a paper towel on it to absorb the grease. Set aside.
5. When Chicken is almost done, add the cooked and drained Bacon to it.
6. When Chicken is done, add Cheese Sauce, Dried Chives, Milk, and Cheese Slices. Mix thoroughly.
7. When the Cheese has melted, salt and pepper to taste.
8. Simmer for 3-5 minutes on low to allow the Dried Chives to “wake up”.

Serve over rice.

You can use 1/2 cup of packaged crumbled bacon. Just add it to the chicken when you would normally at the bacon in step 4.

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