Old-fashioned comfort food at it's finest (and easiest!) It does require overnight refrigeration, so do plan ahead.
8 chicken breast halves, boneless, skinless
8 slices bacon, lightly fried, but don't get crisp
1 (2 1/2- oz.) jar dried beef Found in the canned meat aisle
1 can Cream of Mushroom soup
1/2 pt. sour cream
garlic powder, salt and pepper to taste
Wrap each breast with bacon; cover bottom of 9 x 13 dish with beef. Lay chicken breasts on top of beef. Mix soup and sour cream, pour over and sprinkle with spices. Refrigerate overnight. Allow pan to warm up, then bake at 275 for three hours, uncovered.
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