2/3 c. chicken broth, canned
5 slices bacon
5 whole chicken breast
4 med. potatoes, cut in cubes
1 clove garlic, crushed
1/8 tsp. thyme
1/2 c. chopped parsley
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper

Cut bacon in half; cook until crisp, drain on paper towel. Wash and dry chicken breast. Cut chicken in small pieces; coat with flour, salt and pepper, brown in HOT bacon drippings; transfer to 2 quart greased casserole dish. Brown potatoes and garlic (you may need to add cooking oil to bacon drippings). Layer chicken and potatoes.

Put salt, thyme and broth in skillet with remaining bacon drippings, cook on low heat until heated. Pour over layers, scatter bacon pieces and parsley on top, cover and bake at 350 degrees for 1 hour.