1. Use Clay Baker or Ninja Cooker. Soak clay cooker in water for 15 minutes prior to use. Line the bottom of the clay baker/pot with the corned beef. Roll the deboned chicken up into a roll and wrap a piece of Bacon around it to keep it rolled. Tooth picks may be needed. Place the chicken rolls on top of the corned beef. Mix the tin of Golden Mushroom Soup with the carton of Sour Cream and spread the mixture over the top of the chicken. Sprinkle the chopped onions over the top of chicken. Season with salt & black pepper to taste. Stuffing may be used in the chicken rolls as desired. Bake at 350* F for approx. 2 hours. 2. Mary Buckoski 1981
