| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Canadian |
|
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Dried chipped beef |
| 6 |
|
Chicken breasts; boned |
| 6 |
sl |
Bacon |
| 2 |
cn |
Cream of celery soup |
| 16 |
oz |
Sour cream |
INSTRUCTIONS
Chop beef finely; place in bottom of casserole dish. Wrap each chicken
breast with a bacon slice. Place each piece on its own bed of chipped beef.
Mix together undiluted soup and sour cream; pour over the chicken. Bake at
275 for 2 1/2 to 3 hours. Serve chicken on a bed of rice or surround with
Duchesse potatoes. There is a overabundance of sauce with this, so you
could put in double the chicken if the need arises.
Notes: I have used low fat cream soups, and I have used low fat sour cream
both work well, I substituted the bacon with canadian bacon, because I did
not like the idea of the soggy bacon peices in my cassarole :-)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Sep 9, 1997
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