Chicken-beef Supreme
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Jar dried beef | |
| 4 | Deboned chicken breasts | |
| split | ||
| 1 | Cream of chicken soup | |
| 1/2 | c | Milk |
| 1/2 | c | Parmesan cheese |
| 1/2 | c | Grated Cheddar cheese |
INSTRUCTIONS
Preheat oven to 350 degrees. Cover the bottom of a 9x13" casserole with all the beef. Rinse and drain the chicken breasts. Dip in melted butter and roll in Parmesan cheese. Place on top of dried beef. Heat chicken soup and milk until bubbly. Pour over chicken-beef combination. Sprinkle with grated cheese. Bake for 1 hour or until very tender. VERY IMPORTANT HINT: Do not salt chicken due to beef being very salty. If you have Hypertension, don't try this one. I usually soak the beef in cold water for a little while to make it a little less salty. This really is a good one; worth the extra trouble! Posted to recipelu-digest Volume 01 Number 529 by Willam Pender <kpender@ficom.net> on Jan 14, 1998
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 820
Calories From Fat: 482
Total Fat: 54.3g
Cholesterol: 137.5mg
Sodium: 5493.7mg
Potassium: 754.6mg
Carbohydrates: 30.7g
Fiber: 0g
Sugar: 8.6g
Protein: 51.3g