1 jar thin sliced dried beef
12-15 skinless, boneless chicken breasts
2 cans cream of chicken soup
16 oz Sour cream
1\2 tsp. pepper
1 tsp. Onion salt or powder
1 lb. bacon
Line 9 X 13 pan with dried beef. Wrap each chicken breast with I slice of bacon, place on bed of dried beef. Combine remaining ingredients and pour over meat. Cover with foil. Bake at 325 degrees for 2 hours. Note: The lady that gave me this recipe said it was delicious. I did not like it that well until I turned the leftovers into chicken salad for sandwiches. Try it: just cut up the chicken in its gravy, add sweet pickle relish, onion, and green pepper. Refrigerate, and serve cold on toasted bread with a big slice of tomato.
12-15 skinless, boneless chicken breasts
2 cans cream of chicken soup
16 oz Sour cream
1\2 tsp. pepper
1 tsp. Onion salt or powder
1 lb. bacon
Line 9 X 13 pan with dried beef. Wrap each chicken breast with I slice of bacon, place on bed of dried beef. Combine remaining ingredients and pour over meat. Cover with foil. Bake at 325 degrees for 2 hours. Note: The lady that gave me this recipe said it was delicious. I did not like it that well until I turned the leftovers into chicken salad for sandwiches. Try it: just cut up the chicken in its gravy, add sweet pickle relish, onion, and green pepper. Refrigerate, and serve cold on toasted bread with a big slice of tomato.
