No Reviews
You must be logged in to post a review.
If you’re a fan of beef, bacon and chicken, this recipe is for you! Great for parties or holiday dinners because you can cook it the day before you intend to serve it. You can also let it sit in the oven (reduced heat) if the other elements of your meal took more time to prepare than expected!
Preheat oven to 250 degrees Fahrenheit.
Wrap each chicken breast with two pieces of bacon. Place single pieces of chipped beef in an ungreased baking dish, such as a glass 9″ x 13″ dish. Put the wrapped chicken breast onto the chipped beef.
Mix the undiluted soup with the sour cream in a medium-sized bowl. Spoon and spread this mixture onto each of the chicken breasts. Cover the dish with foil and bake at 250 degrees for 2-3 hours or until chicken is completely done.
This dish reheats very well, to the point that you can make it the day before and warm it in the oven when you need to serve it. The soup and sour cream sauce is also quite tasty on rice or mashed potatoes.
No Comments
Leave a Comment!
You must be logged in to post a comment.