Yield: 6 Servings
|1 pack||Dried chipped beef|
|6||Chicken breasts; boned|
|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