My former mother in law gave me this recipe not long after I was married. I don’t know the original origin of this recipe, but I do know that as the kids were growing up this is one thing I knew they would all eat. It remains a family favorite to this day! It is good the first day, but gets better as it is warmed up. I have learned to at least double this when doing it for the family!
- 6 medium boneless chicken breast halves
- 6 strips bacon
- 4 oz thinly sliced dried beef
- 8 oz (1/2 pint) sour cream
- 1 can cream of mushroom soup
- 6 oz evaporated milk
Spray a 13×9 baking dish with PAM. Line the bottom of the pan with the dried beef. Rinse chicken, pat dry with a paper towel. Wrap a slice of bacon around each chicken breast and place chicken on top of dried beef.
In a large mixing bowl, whisk the sour cream, soup and milk until well blended. Pour mixture over chicken in baking dish. Cook uncovered at 300 degrees for 3 hours. Serve by plaing chicken pieces on rice, then stir remaining liquid in pan and pour over all.
- Only finding 5 oz and 12 oz cans of the milk at the store lately. Since I usually double the recipe the 12 oz can works fine. If I do a single batch I just rinse the can with a little bit of regular milk.
- If you are in a hurry this can be done at 350 for an hour to hour and 15 minutes. But it gets much more tender doing it in a slow oven.