| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar dried beef |
| 4 |
|
Deboned chicken breasts; split |
| 1 |
cn |
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
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