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Baked Chicken Breast

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  • 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