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Ingredients
- 4, 5 or 6 boneless chicken breasts
- dried beef
- cream of celery, mushroom or onion soup
- 1/2 pt. sour cream
Method
- Around each half of chicken breast, wrap a piece of bacon. In the bottom of a 13 x 9-inch casserole, cut pieces of dried beef.
- Place chicken on top.
- Mix soup and sour cream together; put on top of chicken.
- Cover the dish all of cooking time.
- Bake at 325° for 1 hour.
- Reduce to 300° for 1 more hour.