 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
After trying this at a church dinner, I knew it would be well liked by family and friends, pens Eva Snyder Widmyer from Lahmansville, West Virginia. The dish features tender chicken and dried beef in a creamy sauce. Ingredients:
1 package (2-1/2 ounces) thinly sliced dried beef |
8 boneless skinless chicken breast halves |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 cup (8 ounces) sour cream |
hot cooked rice, optional |
Directions:
1. In a greased 13-in. x 9-in. baking dish, arrange beef slices to evenly cover bottom of dish. Top with chicken breasts. Combine the soup and sour cream; pour over chicken.
2. Bake, uncovered, at 350° for 35 minutes or until the chicken juices run clear. Serve over rice if desired. Yield: 8 servings.
|
|