3 slices bacon
1 pound chicken liver, cut up
1 10 3/4 ounce can cond. cream of chicken soup
1 3 oz. package cream cheese
1/2 cup milk
4 English muffins, split *
butter or margarine
parsley, snipped

Preheat broiler. In a 10-inch skillet cook bacon till crisp.
Drain, reserving drippings in skillet. Crumble bacon; set aside.
Cook chicken livers in drippings 5 minutes or till slightly
pink in center. Remove from skillet. In same skillet heat
soup till bubbly. Stir in cream cheese, milk, and dash pepper.
Cook and stir till bubbly. Add livers and bacon; heat 2 to 3
minutes more. Meanwhile, toast muffin halves under broiler;
butter. Spoon liver mixture over muffin halves. Top with parsley.

*Also good served over hot buttered egg noodles.

4 servings