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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Bacon and canned cream of Mushroom soup dress up tender chicken in Jane Thocher's recipe. I relied on this dish often when our children lived at home, recalls the Hart, Michigan reader. Since it cooked while I was at work, the only thing left to do was prepare noodles and fix a salad. Ingredients:
6 bacon strips |
1 package (2-1/2 ounces) thinly sliced dried beef |
6 boneless skinless chicken breast halves |
1/4 cup king arthur unbleached all-purpose flour |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 cup sour cream |
hot cooked noodles |
Directions:
1. In a skillet, partially cook bacon over medium heat. Drain on paper towels. Place beef in a greased 3-qt. slow cooker. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef.
2. Combine the flour, soup and sour cream until blended; spread over chicken. Cover and cook on low for 8-9 hours or until chicken juices run clear. Serve over noodles. Yield: 6 servings.
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