For His Master's Veneration: OMG Chicken & Mac Bake

This bake just seemed to design itself. Keep it simple, keep it chicken. From the chicken thighs and chicken soup to the eggs that give it an almost quiche texture, this is the good stuff.

An elegant brunch dish that really does not take that much time.

Ingredients:

2 cups Uncooked Elbow Macaroni or Rotini Pasta

2 Tbs Olive Oil

Salt & Pepper

1 lb Uncooked Chicken, I used boneless skinless thighs

½ (11-ounce) Bag Frozen Mixed Vegetables

2 Tbs Butter

1 stalk celery diced fine

1 medium Yellow Onion thin sliced.

2 slices bacon

4 Tbs brown sugar

1 (10.75-ounce) Can Condensed Cream of Chicken Soup

4 large Eggs

Directions:

Preheat your oven to 375 degrees F.

Do your cutting.

Cut the celery then the onion. Use a mandolin slicer on the onion and let it fall into a large bowl. Then stir in the brown sugar.

Cut the bacon into 6 small pieces.

Heat a skillet over medium heat and fry up the bacon till it is crisp, about 4 minutes per side. Remove the bacon and add the onions to the bacon grease. Turn the heat down to a medium low and cover. Let cook covered for about 15 minutes before starting to stir occasionally.

In another skillet heat 2 tbs of oil over medium heat and brown the chicken. (About 4 minutes per side.)

Set on paper towels to drain and place the water pot on the already warm burner to cook the pasta. When it reaches a boil add pasta and let cook for only 3 minutes. Then add the ½ pkg of frozen mixed vegetables. Now it will take about 7 minutes for the water to return to a boil, when it does, cook for another 3 minutes.

While that is cooking and you are occasionally stirring the onions, Spray a 13x9-inch glass baking dish with cooking spray.

After the onions have cooked for over 22 minutes and have started to turn brown, add the celery. Cut up the chicken pieces into 1 inch chunks and stir that into the onion skillet. Let these flavors blend.

By now the time should have gone off on the pasta and vegetables, drain them in a colander.

In a medium bowl, dish out the soup and ½ can of milk and blend in the 4 eggs.

Now pour the pasta – vegetables into the baking dish. Spread the chicken -onion mixture over that evenly. Pour the soup over the top carefully, you want it to soak in, not splash over the edges.