Breakfast Chicken- For Dinner!

This is rated a 1 because anyone can make this dish. :)

What you'll need:
-Large Glass Bakeware
-Chicken Breast Tenders (Skinless/Boneless)
-Bacon (10-15 Slices)
-Shredded Hashbrowns
-2-3 Cups 1000 Island Dressing
-2.5 Cups Melted Butter or Margarine
-1 Tablespoon Minced Onion
-1/2 Small can Diced Tomatoes
-1/2 Cup Shredded Mozzarella Cheese
-Tobasco Sauce
-Thyme
-Salt & Pepper

Preparation:
-Fully thaw all meats and hashbrowns.
-Cook bacon until well done. Allow to cool and cut bacon into small bits. Set aside bacon grease; you will need this.
-Preheat oven to 475-500 degrees.
-Using 1/2 cup of melted butter or margarine, pour into bottom of large glass bakeware and spread around well to prevent chicken from sticking to the bottom of the pan.
-In large bowl, slowly and carefully stir hashbrowns, remaining melted butter/margarine, dressing, minced onion, diced tomatoes, a few pinches of thymes, some tobasco sauce (based on your personal preference), and salt and pepper (also as you prefer). Be sure you stir slowly so that the hashbrown do not become mushy.
-Put the chicken tenders in the large bakeware. Spread hashbrowns evenly overtop.
-Place the bakeware in the oven set at 475-500 degrees for a half hour to an hour (based on your oven; I cooked mine at 500 degrees for roughly 40 minutes).
-When chicken is finished, sprinkle cheese over the top and enjoy. I recommend serving with green beans and rolls brushed with sweet butter.

On a scale of 1-10, this dish is rated an 8 by Thomas Stine.


Eat your heart out,

Kelly Stine