| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | French | Poultry | 8 | Servings |
INGREDIENTS
| 8 | Chicken breasts; boned and skinned | |
| 8 | sl | Boiled ham |
| 8 | sl | Bacon |
| 1 | cn | (10.75-oz) cream of mushroom soup |
| 1 | cn | (10.75-oz) cream of chicken soup |
| 1 | cn | (4-oz) chopped mushrooms; drained |
| 1 | cn | (8-oz) water chestnuts; sliced and drained |
| 1 | ct | (8-oz) French onion dip |
INSTRUCTIONS
Wrap chicken around rolled ham and bacon around chicken. Place in a 9x13 casserole dish. Mix last 5 ingredients and pour over chicken. Bake at 300° for 2-1/2 hours or until tender. Serve with wild rice. Yield: 8 servings. NORMA C. RAUCH From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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