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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I don't know where the recipe came from, but a friend of my mom's made this when I was a teen ager and I have been making it ever since. It's fast, simple and delicious. You can add green chills, olives or any other type ingredient to put your own spin on it. Ingredients:
6 chicken breasts (thin sliced) |
6 slices beef bacon (or pork if you eat pork) |
1 (10 1/2 ounce) can low-sodium cream of mushroom soup |
1 (16 ounce) container light sour cream |
1 (5 ounce) jar hormel dried beef |
2 cups cooked rice (brown or any type) |
Directions:
1. 1. Spray the bottom of an 8x8 or similar size baking dish with vegetable spray.
2. 2. Layer the bottom of the cooking dish with the torn up pieces of dried beef.
3. 3. Take one piece of chicken and lay it on top of a piece of bacon and roll it up like a cinnamon roll. Lay it on top of the dried beef. Do this with all the pieces of chicken.
4. 4. In a separate bowl, mix the sour cream with the soup, pour over the top of the chicken. Bake at 325* glass baking dish, 350* other type baking dishes for approximately 45 minutes or until the center bubbles.
5. 5. Serve over cooked rice.
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