|4 Cups Cooked & Cubed Chicken Breast|
|4 Cups Chopped Broccoli|
|1 Cup Chopped Carrot|
|1 Can Cream of Chicken Soup|
|1 Cup Diced Green Bell Pepper|
|1/2 Cup Chopped Green Onions|
|1/2 Cup Milk|
|1 Tbsp Garlic Powder|
|1 Tbsp Dried Oregano|
|1 Tsp Thyme|
|1 Tsp Salt|
|1 Tsp Black Pepper|
|1 Cup Cooked & Crumbled Bacon|
|1 Cup Shredded Cheddar Cheese|
|1 Cup Bread Crumbs|
|1/4 Cup Melted Butter|
Cooking and baking is both physical and mental therapy.
Preheat oven to 350°F.
In a shallow casserole dish, line the bottom with the chopped broccoli, carrots and peppers. Spread cooked chicken evenly over vegetables.
In a mixing bowl, mix milk, cream of chicken, garlic powder, oregano, thyme, salt and pepper. Pour mixture over chicken.
Spread crumbled bacon, onions and cheese over chicken. Coat everything with bread crumbs. Finally pour melted butter over bread crumbs.
Cook for 45 minutes.
Broil 1 extra minute to brown topping.
I had a very dear friend that I visited often, and when I did she always made this chicken recipe for supper. It is one of those recipes that you never get tired of and can be made in advance. So if you are having guests for lunch or supper this recipe is for you. It can be made the day before and kept in the refrigerator. The bacon just gives it that little extra flavour. It is a keeper for sure, bacon or no bacon. My family and I just love it. It is a keeper for sure.