Ingredients:
2 lbs. Chicken Tenders
1 8 oz. softened cream cheese
1 10.5 oz. can cream of chicken soup
1 package of cooked and crumbled bacon
4 garlic cloves, minced
Jalapeno slices (I used ready made from a jar)
8 mini red, yellow and orange peppers, roasted and chopped
salt, pepper
Directions:
Cook your bacon, blot with paper towels and cool. Once cooled, chop into small pieces. Set aside.
Cut and slice your peppers and roast them. Let cool and set aside. Note ** You can cook your bacon and roast your peppers the day before!
Chop up a few jalapeno slices. (As much as you can stand) (You will mix up the chopped pieces in with the cream cheese mixture, and put whole slices on top - so you may not want too much added to the mixture!)
Combine the cream cheese and chicken soup. Add the bacon, garlic, chopped jalapenos, roasted peppers, salt and pepper.
Season the chicken tenders with salt and pepper and then place into the bottom of a 9 x 13 casserole dish sprayed with non-stick cooking spray.
Spread the mixture over the chicken tenders covering them completely.
Top with a few jalapeno slices.
Bake for 45 minutes. Serve with pasta or rice.
