INGREDIENTS
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4-5 medium russet potatoes
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1 10.75-oz. can cheddar cheese soup (such as Campbell’s)
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1 1/4 cups milk
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8-10 slices of bacon
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8 chicken breast tenderloins (about 1.25-1.5 pounds)
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4 ounces cheese*, shredded (about 1 cup)
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Salt & pepper
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