Serves 4
4 slices bacon
4 boneless, skinless chicken breasts (I cut into bite-size pieces for faster cooking)
1 onion, chopped
2 cloves garlic, chopped
1 10oz can condensed mushroom soup
1/2 c. milk
1 c. shredded Havarti cheese (I substitute cheddar)
1 6oz pkg couscous ( I substitue rice or orzo)
1. In large skillet, cook bacon until crisp; remove from pan and drain on paper towels. Add chicken to drippings in skillet; cook 2-3 min on each side.
2. Add onion and garlic to skillet; cook and stir for 4-5 min, until crisp-tender. Add soup and milk; stir to blend. Simmer until chicken is throughly cooked. Chill chicken mixture in refrigerator or ice-water bath. (Do not refrigerate if serving immediately. Add bacon and cheese, cover and cook for 4-5 min till cheese is melted)
3. Crumble bacon and place in zipper-lock bag. Place cheese in zipper-lock bag. Place chilled chicken and sauce in zipper-lock bag. Place all bags inside larger bag; label and freeze. Reserve couscous or rice in pantry.
4. To thaw and reheat: Thaw overnight in fridge. Place chicken mixture in skillet and heat for about 10 min, until hot. Add bacon and cheese to skillet; cover and cook on low heat for 5-6 min, until chicken is thoroughly heated. Serve over hot cooked couscous, rice, or orzo).
*from Meals for a Month (Larsen)
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