2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
3 tablespoons brown gravy
3 tablespoons Worcestershire sauce
1/2 cup chopped cooked chicken breast meat
4 slices bacon
1/2 pound skinless, boneless chicken breast halves
8 ounces shredded Cheddar cheese, divided
Heat oil in a large skillet over medium heat. Add garlic, onion and bell peppers and saute until slightly browned; stirring occasionally. Stir in cream of chicken soup, brown gravy and Worcestershire sauce. Transfer mixture to greased 2-quart baking dish.
Bake 20 to 25 minutes or until chicken is cooked through and juices run clear and chicken breasts cover all. Cool slightly before serving. Top chicken with a slice of bacon, spread with 1/2 of the cream of chicken soup mixture and sprinkle with 2 tablespoons cheese. Cover dish and refrigerate overnight.