Friday, December 01, 2006

Chicken Casserole

1 cup sour cream
1 jar dried beef (also known as "chipped beef". Its paper thin, about 2" diameter.)
2 cans of cream of mushroom soup
garlic powder
4 whole boned chicken breasts. (Sometimes we halve the breasts)

Line dish with beef. Wrap chicken breasts with bacon. ( Or you might use 1/2 piece bacon per 1/2 chicken breast as desired.) Mix well the soup and sour cream in a separate container and pour over the chicken. Season with garlic powder. Sometimes I save a few pieces of the thin beef and place on top. Cover and cook 3 hours at 275 F. Take cover off near the end to brown. I plan to take a picture the next time we make it.

To serve, place chicken breast on top of a bed of rice then spoon the mushroom/sour cream sauce over it. I like to season with a copius amount of pepper. It is already salty enough.

I think this has replaced turkey as our Thanksgiving meal.


Chris Stauro said...

I'll give it a try. Dried that beef jerky or what? I don't know what that is.

Steve said...


I added links to Wikipedia and the Hormel web site that explain and picture dried beef. It's a lot like beef jerky but flattened out and thin.

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