Saucy Chicken Livers

Also see Fried Chicken Livers w/ Sour Cream & Bacon. This is the recipe I usually make, served over noodles. This recipe says to serve over toasted and buttered English muffins.

6 slices bacon
1 pound chicken livers, washed and cleaned
2 Tbsp. bacon drippings
1 can condensed cream of chicken soup (or use Substitute for Can of Cream of Chicken Soup)
1/3 cup milk
3 ounces cream cheese
fresh ground pepper
English muffins

Cook the bacon until crisp. Remove from pan and drain. In 2 Tbsp. of the bacon drippings, brown the chicken livers; add more bacon drippings if necessary. Remove from pan. In the same pan, heat the can of condensed cream of chicken soup until bubbly. Blend in the milk and cream cheese, add some fresh ground pepper, and again cook until bubbly. Add the chicken livers and the bacon, crumbled. Heat.

Serve hot over toasted and buttered English muffins. Note: you could also try this over whole wheat toast or cooked egg noodles.