Chicken And Dried Beef Food

CHICKEN, BACON, AND DRIED BEEF CASSEROLE

Steps:

• Gather the ingredients and heat 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 the casserole dish.
• In a bowl, stir together the 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.

CHICKEN AND CHIPPED BEEF

Steps:

• Lightly grease 9x13 glass casserole dish and line with dried beef.
• Wrap bacon around chicken breasts and lay on dried beef.
• Mix sour cream and chicken soup together and pour over chicken.
• Cook for 1 hour at 350 degrees or until tender.

DRIED BEEF CHICKEN CASSEROLE

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.

OVEN CHICKEN WITH DRIED BEEF GRAVY

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.

CHICKEN CASSEROLE WITH CHIPPED BEEF

Steps:

• Preheat oven to 325*.
• Put shredded beef in bottom of greased 9x12 pan or carrerole (glass).
• Wrap a slice of bacon around each half chicken breast.
• Place breasts on top of beef. Sprinkle with pepper.
• Blend the soup with sour cream. Pour over each breast. Bake for 2 hours.

CHICKEN AND DRIED BEEF

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

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.

SUPREME CHICKEN

Steps:

• Heat oven to 350.
• Layer dried beef slices over the bottom of a 9x9 baking pan.
• Lay chicken breasts over the beef slices.
• Arrange the strips of bacon over the chicken, making sure to cover the chicken completely.
• Bake for 30 minutes.
• Meanwhile, mix the cream of mushroom soup and the sour cream together.
• Blend well.
• Pour the soup mixture over the top of the bacon, and spread to cover entirely.
• (There will be significant juices and fat in the pan- do not drain- the soup will combine with the juices to make the sauce).
• Return the pan to the oven and continue baking for another 30 minutes, or until the chicken is very tender and the sauce is browned on top.
• Cut into serving portions.

CHICKEN EUGENE

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!