Chicken Breasts in Sour Cream Sauce

Name: Chicken Breasts in Sour Cream Sauce
Yield: serves 6 to 8
Ingredients: 8 slices dried beef (in a jar); 8 skinless boneless chicken breast halves (7 ounces each); 4 slices bacon, cut in half; 1 cup sour cream; One 10 3/4-ounce can condensed cream of mushroom soup; 2 cups sliced fresh mushrooms

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

8 slices dried beef (in a jar)

8 skinless boneless chicken breast halves (7 ounces each)

4 slices bacon, cut in half

1 cup sour cream

One 10 3/4-ounce can condensed cream of mushroom soup

2 cups sliced fresh mushrooms

Preparation

Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13 × 9-inch casserole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve with rice.

Paula Deen's Kitchen Classics

TagsCasserole Chicken Breast Chicken Poultry Sour Cream Dairy Bacon Cured Meat Meat Main Dinner Gluten Free Nut Free Oven Bake Cookbooks

Recipe notes

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