Chicken Liver and Potato Bake


  • 4 slices bacon, cut up
  • 1 lb. chicken livers
  • 1 can onion soup
  • 1/3 cup salad oil
  • 1 pkg. frozen hash browns



About 1 hour before serving, in 12 inch skillet over medium heat, cook bacon until well browned. Place bacon to drain on paper towels. In hot drippings in skillet, cook chicken livers until browned, about 5 minutes, turning once. Arrange bacon and chicken livers in 2 quart casserole. Pour undiluted onion soup over liver mixture. Heat oven to 375 degrees F. In same skillet, heat salad oil until hot. Cook frozen potatoes until browned, turning once. Place on top of liver mixture. Bake 30 minutes. Makes 4 servings.

By Robin from Washington, IA


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