Saturday Night Supper
|Bacon slices||4 , diced|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Canned cream of celery soup||10 3⁄4 Ounce, condensed (1 Can)|
|Canned sliced potatoes||16 Ounce, drained, reserve 1/3 cup liquid (1 Can)|
|Frozen french-style green beans||9 Ounce, Defrosted (1 Package)|
|Cut-up cooked chicken||2 Cup (32 tbs)|
Cook bacon in 2 1/2-quart casserole at HIGH 2 1/2 to 3 minutes; stir once.
Remove bacon and add onion to bacon drippings.
Cook at HIGH 2 1/2 to 3 1/2 minutes, or until onion is tender.
Blend in soup and reserved liquid; stir in potatoes, green beans and chicken.
Cook at MEDIUM-HIGH 12 to 13 minutes.
Let stand, covered, 5 minutes.
Top with bacon before serving.