Chicken bacon casserole

4 medium russet potatoes 1 10.75-oz can of cheddar cheese soup 1 1/4 cup milk 10 slices bacon 4 boneless, skinless chicken breasts 2 cups shredded cheddar cheese Salt and pepper, to taste What to do: In a medium bowl, whisk together the cheese soup and milk. Reserve 1 cup of this mixture. Wash and peel the potatoes. Cut them into very thin slices, about 1/4 inch thick. Spray the bottom of a 9x13 dish with nonstick spray and preheat your oven to 350 degrees. Spoon 1/4 of the cheese mixture into the bottom of your dish and place a layer of potatoes over the cheese mixture. Salt and pepper the potatoes. Repeat these layers two more times. Cover the dish with foil and bake for 30 minutes. While the potatoes are baking, chop up the bacon and fry it in a skillet over medium heat until crispy. Remove from the skillet and set it aside. Cut each chicken breast into thirds. Sauté the chicken in the hot bacon grease over medium-high heat until lightly browned on each side. Remove the dish from the oven and put the chicken on top of the potatoes. Pour the reserved cheese soup on top of the chicken. Cover tightly again and bake for another 30 minutes. Remove the dish from the oven and sprinkle cheese evenly over the chicken and top with bacon pieces. Cook, uncovered, for 10 minutes or until cheese is bubbly.