DRIED BEEF CHICKEN CASSEROLE
My mom used to make this recipe a lot when I was a teenager. My husband loved it when we were first married.
Provided by 5JFs403
Categories Chicken
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Role one piece of bacon around each chicken breast and secure with a toothpick.
- Line large casserole dish with dried beef.
- Place chicken on top of dried beef.
- Mix soup and sour cream.
- Spoon over chicken.
- Bake uncovered at 250 degrees for 3 hours.
Nutrition Facts : Calories 609.4, Fat 43.8, SaturatedFat 18.6, Cholesterol 165.7, Sodium 1433.7, Carbohydrate 7.7, Sugar 1.6, Protein 45
CHICKEN AND DRIED BEEF
This is absolutely wonderful. I cook this on Sundays while we're at church. Also good in the crock pot. The chicken is so tender, it melts in your mouth! I serve this with rice and green peas. YUMMY!
Provided by lhbishop
Categories Chicken
Time 2h33m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray 9 x 13 x 2" baking dish.
- Pound chicken until thin.
- Roll chicken with dried beef.
- Slice and secure with a toothpick.
- Blend soup, sour cream, and wine until smooth.
- Pour over chicken.
- Bake covered 300* for 2 hours.
- Uncover, cook at 350* for another 20 minutes.
COMPANY CHICKEN WITH DRIED BEEF
What a rich chicken dish combining the mildness of the chicken with the saltiness of the beef, surrounded in the creamy sauce of cream cheese, sour cream and cream of mushroom soup...Decadent! Serve the sauce over rice, pasta, or noodles...whatever is your fancy!
Provided by SilentCricket
Categories Chicken
Time 2h25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In large casserole dish, place a layer of dried beef slices, slightly overlapping each other.
- Wrap a slice of bacon around each chicken breast and place on top of dried beef.
- In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup.
- Heat through until cream cheese is partially melted.
- Pour sauce over chicken.
- Sprinkle each breast with paprika.
- Cover and bake for 2 hours at 350.
- When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.
Nutrition Facts : Calories 580.2, Fat 31.3, SaturatedFat 13.8, Cholesterol 196.7, Sodium 1208.8, Carbohydrate 7.4, Sugar 1.5, Protein 64.2
PARTY CHICKEN
"After trying this at a church dinner, I knew it would be well liked by family and friends," pens Eva Snyder Widmyer from Lahmansville, West Virginia. The dish features tender chicken and dried beef in a creamy sauce.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a greased 13-in. x 9-in. baking dish, arrange beef slices to evenly cover bottom of dish. Top with chicken breasts. Combine the soup and sour cream; pour over chicken. , Bake, uncovered, at 350° for 35 minutes or until the chicken juices run clear. Serve over rice if desired.
Nutrition Facts : Calories 244 calories, Fat 10g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 663mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
CHICKEN EUGENE
Recently served to 75 women at a District United Methodist Women's, Spring Day Apart. Raves! Easy for a large group. Served with green beans, broiled peach halves with strawberry preserve in center, celery and carrot sticks , crescent rolls and homemade pies.
Provided by lenoirlady
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Line a 9x13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken.
- Bake uncovered in the preheated oven for 3 hours and enjoy, enjoy!
Nutrition Facts : Calories 394.1 calories, Carbohydrate 4.7 g, Cholesterol 122.1 mg, Fat 22.8 g, Protein 40.7 g, SaturatedFat 9.1 g, Sodium 1352.1 mg, Sugar 1.4 g
OVEN CHICKEN WITH DRIED BEEF GRAVY
Impress your friends and family with this delicious, inexpensive, 5-ingredient entree. My family requests it often. The chicken is fork-tender, and the sauce makes a luscious gravy to serve over rice or pasta.
Provided by BeachGirl
Categories Chicken Breast
Time 3h10m
Yield 1 9x13 inch casserole, 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray 2-quart glass casserole baking disk with non-stick cooking spray.
- Preheat oven to 250 degrees.
- Mix soup, sour cream and milk together in a large bowl.
- Set aside.
- The dried beef comes rolled inside of a glass jar.
- Leave it rolled up and cut into thin slices, then cut slices in half.
- Lay dried beef in the bottom of the prepared casserole.
- Place chicken on top in single layer.
- Pour soup mixture over chicken, being sure to cover the top of the chicken, even if some of mixture runs back into pan.
- Bake uncovered for 1-1/2 hours.
- Remove from oven and scrape the sauce from the sides of the casserole and mix it with the unbrowned sauce, spreading some sauce over the chicken.
- Return casserole to the oven and cook an additional 60-90 minutes, until sauce around chicken has browned slightly and is consistency of gravy.
- Serve chicken and gravy over cooked rice or pasta.
- To garnish, microwave peas 30 seconds; sprinkle over the chicken and rice/or pasta.
- NOTE: If sauce thickens too much before chicken has cooked at least 2-1/2 hours, add 1/4 cup water.
- Stir into gravy and continue cooking.
- NOTE: For Real gravy-lovers, double the soup, sour cream and milk so you'll be sure to have enough!
- This gravy is also delicious served over biscuits.
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