| 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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