| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(4 oz.; each) chipped beef, sliced |
| 8 |
|
Chicken breasts; skinned and boned |
| 8 |
sl |
Bacon |
| 1 |
cn |
Cream of Mushroom Soup |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Cover the bottom of a greased casserole with slices of chipped beef. Wrap
each breast in bacon. Arrange bundles over the beef. Mix soup with the sour
cream and pour over the breasts. Refrigerate overnight, or for 8 hours.
DO NOT SALT
Preheat oven to 275 degrees (no hotter, or sauce will separate). Bake,
uncovered, for 3 hours. If chicken begins to brown too much, cover it for
last portion of baking. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Patricia McGibbony-Mangum <pmangum@primenet.com> on Aug 04,
1997
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