| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 3 | -(up to) | |
| 4 | Chicken breasts; halved, boned | |
| 1 | Jar (2.5-oz) dried beef (up to) | |
| 8 | sl | Bacon |
| 1 | cn | (10.75-oz) cream of mushroom soup |
| 1 | cn | (4-oz) mushrooms |
| 1 | pt | Sour cream |
| 1 | pk | (3-oz) cream cheese; softened |
INSTRUCTIONS
Place beef in large buttered casserole. Wrap a slice of bacon around each breast. Place in casserole. Mix soup, sour cream, cheese and mushrooms thoroughly. Pour over chicken. Cover and bake at 325 for 2-1/2 hours. Take off cover the last 30 minutes. Serve over rice. MRS GENE HOSEY (KAREN) CUTOFF, LA From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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