Baked chicken breast

Yield: 6 Servings

Measure Ingredient
1 pack Dried chipped beef
6 Chicken breasts; boned
6 slices Bacon
2 cans Cream of celery soup
16 ounces Sour cream

Chop beef finely; place in bottom of casserole dish. Wrap each chicken breast with a bacon slice. Place each piece on its own bed of chipped beef.

Mix together undiluted soup and sour cream; pour over the chicken. Bake at 275 for 2½ to 3 hours. Serve chicken on a bed of rice or surround with Duchesse potatoes. There is a overabundance of sauce with this, so you could put in double the chicken if the need arises.

Notes: I have used low fat cream soups, and I have used low fat sour cream both work well, I substituted the bacon with canadian bacon, because I did not like the idea of the soggy bacon peices in my cassarole :-) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@...

on Sep 9, 1997

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