2 slices bacon, diced
1/2 lb. potatoes, unpeeled and diced
1 lb. boneless, skinless, chicken breast, cut into 1 inch chunks
3 green onions, sliced
2 tbsp. flour
1 chicken-flavor bouillon envelope
2 c. milk
1 (15 to 17 oz.) can cream-style corn

1. In 3-quart casserole, cook bacon, covered, on HIGH 2-3 minutes until crisp. Remove bacon and set aside.

2. Add potatoes to drippings. Cook covered, on HIGH 6 to 7 minutes until tender, stirring once halfway through cooking. Add chicken and green onions. Cook, covered, 3 to 4 minutes until chicken is no longer pink, stirring once.

3. Sprinkle flour over chicken; stir to blend. Add bouillon, milk, and corn. Cook, covered, on HIGH 8 to 10 minutes until mixture comes to a boil and thickens slightly, stirring occasionally. Season with salt and pepper to taste. Sprinkle with reserved bacon. Makes 7 cups.