Maine Party Chicken

 As I read the ingredients for this recipe, I had a flashback to my childhood. My parents enjoyed having friends over, and my mother was not a chef by any means, but she would look for recipes that were easy to prepare for a crowd. This is one of the recipes she used to make. 

I used to be a can-of-soup cook, like my mom, when a white sauce was called for. But since I learned how to do a bechamel, oh my, there is no going back. Not that there is anything wrong with an easy pop-top cream of mushroom soup once in awhile. It does the trick, and you just tuck this dish in the fridge overnight and do a three-hour bake the next day, which gives you time to focus on putting up party banners, or whatever, for your company.

I'm not sure I care for the dried beef in this dish. Awfully salty. But the bacon, when you do a slow bake, smells fantastic for three solid hours. Can you say Anticipation?! I say, when you go big, go easy. Try this recipe for a crowd. You'll be glad you did!