|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In this simple recipe, chicken breasts are baked in a casserole with bacon, dried beef, and a creamy sour cream sauce. This is a flavorful and popular chicken combination, perfect for a busy day, and it keeps well if you want some leftovers.
8 boneless, skinless chicken breasts
8 strips bacon
1 cup sour cream
1 (10 3/4 ounce) can cream of mushroom soup (condensed)
1 ounce jarred dried beef, coarsely chopped
Freshly ground black pepper, to taste
Gather the ingredients and preheat the oven to 300 F/150 C/Gas 2.
Wrap 1 strip of bacon around a chicken breast half; repeat with the remaining halves.
Line a large lightly buttered casserole or baking dish with the dried beef.
Place the 8 chicken breast halves on the chipped beef.
In a bowl combine sour cream and soup until well blended; pour over the chicken.
Sprinkle lightly with freshly ground black pepper.
Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.
Serve and enjoy!
- This meal is delicious with hot cooked rice, pasta, or mashed potatoes. Add a side dish of steamed broccoli, green beans, or a simple tossed salad for a fabulous everyday meal.
- Instead of dried beef, roll a thin slice of ham around each chicken breast, then wrap the bacon strip around the ham. Pour the soup and sour cream mixture over the rolls, sprinkle with pepper, and bake following the instructions above.
- The chicken may also be baked at 350 F/180 C/Gas 4 for about 1 1/2 hours.