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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe is not low-fat, as you can see, but it is delicious. The sauce is wonderful over mashed potatoes or rice. Ingredients:
1 jar dried beef |
4 boneless skinless chicken breasts |
6 -8 slices lean bacon |
1 can cream of mushroom soup |
1 pint sour cream |
Directions:
1. Heat oven to 350.
2. Layer dried beef slices over the bottom of a 9x9 baking pan.
3. Lay chicken breasts over the beef slices.
4. Arrange the strips of bacon over the chicken, making sure to cover the chicken completely.
5. Bake for 30 minutes.
6. Meanwhile, mix the cream of mushroom soup and the sour cream together.
7. Blend well.
8. Pour the soup mixture over the top of the bacon, and spread to cover entirely.
9. (There will be significant juices and fat in the pan- do not drain- the soup will combine with the juices to make the sauce).
10. Return the pan to the oven and continue baking for another 30 minutes, or until the chicken is very tender and the sauce is browned on top.
11. Cut into serving portions.
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