(Jean Geiger)
If you make this, please send me a photo to add. I got excited and forgot to take one when Kim made it for my birthday.
8 single, boned, chicken breasts 1 small jar dried beef
8 slices bacon 1 small carton sour cream
1 can cream of mushroom soup
Grease a rectangular casserole dish.
Place dried beef over bottom of dish.
Wrap each chicken breast in a slice of bacon and lay on top of dried beef.
Mix sour cream and soup and pour over chicken breasts.
Cover dish tightly with foil. Bake 3 hours at 300o.
Remove foil last 20 or 30 minutes to brown.
Serve on rice.
Mom got this recipe from a friend who lived a couple blocks over in the early- to mid-70s. She made this for us way, way back in the day but for some unfortunate reason it fell off our regular rotation. The little chunks of dried meat were awesome, but for me it was all about the sauce. I would drown my rice in spoonfuls of the stuff. One of my happy memories.