Baked Chicken Breast

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Title: Baked Chicken Breast
Yield: 6 Servings


1 pk Dried chipped beef
6 Chicken breasts; boned
6 sl Bacon
2 cn Cream of celery soup
16 oz Sour cream

Chop beef finely; place in bottom of casserole dish. Wrap each chicken
breast with a bacon slice. Place each piece on its own bed of chipped beef.
Mix together undiluted soup and sour cream; pour over the chicken. Bake at
275 for 2 1/2 to 3 hours. Serve chicken on a bed of rice or surround with
Duchesse potatoes. There is a overabundance of sauce with this, so you
could put in double the chicken if the need arises.

Notes: I have used low fat cream soups, and I have used low fat sour cream
both work well, I substituted the bacon with canadian bacon, because I did
not like the idea of the soggy bacon peices in my cassarole :-)

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
on Sep 9, 1997