Heart Attack Chicken

• 3 box perdue short cuts chicken breast (or about 2-2 1/2 lbs any cooked, chopped chicken
• 8 slice bacon, cooked crispy and crumbled
• 2 tsp seaoned salt
• 3 cup shredded extra sharp cheddar cheese
• 1/2 cup bell pepper, chopped (optional)
• 1 1/2 bags (1lb 4 ounce) frozen hash browns

1. in skillet, cook bacon over medium heat until crisp, about 4 minutes.
2. remove bacon and drain on paper towels, but reserve drippings in pan.
3. add peppers, potatoes, and seasoned salt to drippings, stir to coat well.
4. cover and cook over medium high heat about 15 minutes, until potatoes are golden brown.
5. stir often, adding a little bit of olive oil if needed to keep potatoes from burning or sticking
6. stir in chicken and cover, cook for about 3 minutes til hot.
7. add cheese and bacon, cover and cook til cheese is melted, about 2 minutes
8. enjoy!

perdue short cuts chicken, bacon, salt, cheddar cheese, bell pepper, browns

Taken from cookpad.com/us/recipes/358629-heart-attack-chicken (may not work)