Ingredients
-
8
-
1
-
2
-
2
-
1
-
1
-
12
-
1
-
1/2
-
1
-
1/4
-
-
-
-
Directions
Chicken Bacon Alfredo Sauce, I was searching for a recipe that used chicken and bacon and was saucy I couldn’t find anything on Zaar, but a couple of the recipes that I found gave me ideas and this recipe is the result used a larger dish than a 9 x 13, but I am sure it would fit This would the perfect meal for entertaining or as a comfort food I hope you enjoy it!, This was by far the best homemade alfredo sauce I’ve made! I only used mushroom soup & mozarella instead of parmesan but it was excellent I was uncertain about using the evaporated milk but it gave the sauce the bite & richness that I loved!!, This is very good! I did have to modify a bit because my pantry is just sorry right now I cut the recipe in half to serve our family of 4 knowing the kids probably wouldn’t eat any, and I was right but there was still a TON of this left, as it makes a lot used onion powder rather than shallots, one can of mushroom and one can of chicken soup (store brand worked fine), and some skim milk rather than evaporated I didn’t realize I was out of spaghetti until it was too late, so I made some macaroni noodles and stirred them into the sauce and baked it all together like a casserole A really tasty, creamy, yummy casserole! I’m sure it’s just as wonderful made according to the recipe, but my husband has asked that I make it like this again, so I think it’s a keeper! Thank you for sharing
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Steps
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1
Done
|
Fry Bacon in a Skillet on Medium Heat Until Done Then Drain, Reserving Bacon Grease. Set Aside in a 9 X 13 Baking Dish. |
|
2
Done
|
Using Some of the Bacon Grease, Cook the Chicken Until It Is No Longer Pink and the Juices Run Clear. Drain and Add to Bacon in the Baking Dish. |
|
3
Done
|
Saute Shallots in 2 Teaspoons Bacon Grease Until Transparent, Then Add to Bacon and Chicken Mixture. |
|
4
Done
|
Mix Well and Set Aside. |
|
5
Done
|
in a Large Mixing Bowl, Combine All Cans of Soup, Evaporated Milk, and Sour Cream. |
|
6
Done
|
Whisk Until It Has a Smooth Texture and No Lumps of Soup. |
|
7
Done
|
Stir in Garlic Powder, Pepper, Basil, and Parmesan Cheese and Mix Until Well Blended. |
|
8
Done
|
Pour the Soup Mixture Over the Meat and Shallot Mixture. |
|
9
Done
|
Stir Until Well Blended Then Evenly Spread in the Baking Dish. |
|
10
Done
|
Bake at 350 Degrees For 20-30 Minutes or Until Bubbly and Brown Around the Edges. |
|
11
Done
|
Stir and Serve Over Fettuccine Noodles. |
