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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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Easy to make, but tastes and looks like you slaved over it. This recipe originally came to me via my ex-husband's best friend's mom who was a wonderful cook. This is great for dinner parties. You may leave it in the oven until you are ready to serve. Great for large or small groups. You may be able to freeze this as part of a OAMC menu, but I haven't tried yet. If anyone does - please let me know how it comes out. CHEF NOTES - I recommend rinsing the dried beef to remove some of the salt. Personally, I usually pull mine off after the chicken has cooked. It leaves behind a good flavor. The Cream of Mushroom soup can be substituted with another can of Cream of Chicken or even Cream of Celery if you like. Ingredients:
6 -8 boneless skinless chicken breast halves |
6 -8 slices bacon, one for each chicken breast |
6 -8 slices hormel dried beef, one for each chicken breast |
1 (16 ounce) package sour cream |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
toothpick |
Directions:
1. Roll chicken breast, wrap with a single strip of bacon and secure with a toothpick. They should look like little bundles.
2. Place a layer of dried beef in bottom of baking dish.
3. Place chicken rolls on top of dried beef.
4. Mix the soups and sour cream together; pour over chicken.
5. Bake uncovered 2-1/2 to 3 hours at 325 degrees. Serve over hot cooked rice.
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