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Serves 6-8
6-8 Chicken Breast Halves
1 lb bacon
1/2 - 1 lb shredded dried beef
1 c sour cream
1 can cream of chicken soup
Chop bacon into small pieces, fry
until crisp & drain; set aside. Drain grease from pan and slightly
brown shredded dried beef, place dried beef in bottom of 9 x 13
casserole dish. Lay chicken breasts ontop of dried beef. Mix together
the sour cream and chicken soup. (I add some chicken bouillon &
1/2 tsp or so of tarragon or basil.) Pour this mixture ontop of
chicken and then sprinkle with bacon. Cover with saran wrap and
refrigerate 3 1/2 hours, best overnight.
Bake
uncovered @ 275 for 3 hours.
Let stand 15-30 min. before serving,
with rice or noodles andsteamed broccoli.
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