Chicken Chipped Beef Food

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.

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, 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.

ELEGANT CHICKEN

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika.
• Bake in preheated oven for 2 hours.

CHIPPED BEEF ON TOAST

Steps:

• In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
• In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
• For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.

CHICKEN WITH CHIPPED BEEF

Steps:

• Crumble chipped beef and place in bottom of 9 by 13 baking dish.
• Wrap bacon around chicken breasts and sprinkle with pepper.
• Combine soup, sour cream, and cream cheese in blender or by electric mixer.
• Add mushrooms and pour over chicken breasts in casserole.
• Cover with foil and bake at 300 degrees for 2 hours.
• Remove foil and add sauterne.
• Cook uncovered another hour.

CREAMED CHIPPED BEEF

Steps:

• Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes.
• Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms "weep," or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper.
• Preheat the oven to 425 degrees F.
• Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes.
• Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.

CREAMED CHIPPED BEEF ON TOAST - CAYENNE KICK

Steps:

• In a medium saucepan over low heat, melt butter.
• Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.
• Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

CHICKEN WRAPPED IN CHIPPED BEEF

Steps:

• 1. Wrap each chiken breast in a single layer of chipped beef.
• 2. Place chicken in a shallow baking pan.
• 3. Add mushroom soup and chicken soup which you spread over the chicken breast straight from the can.
• 4. Pour 1 soup can of water over chicken breasts. Cover with foil.
• 5. Bake at 350 degrees for 1 hour and 30 minutes.
• 6. It will make its own gravy. Serve over steamed rice or mashed potatoes.

EASIEST CREAMED CHIPPED BEEF

Steps:

• You may want to rinse the beef in cold water to reduce saltiness and dry in a paper towel.
• Shred the beef into small pieces and cook over medium heat for 3 minutes in butter.
• Add mushroom soup, milk and white pepper.
• Simmer for 3-4 minutes and serve over toast.

CHIPPED BEEF CHICKEN

Steps:

• 1. Preheat oven to 275 degrees. Spray a casserole dish large enough to hold 4-6 chicken breasts with non-stick cooking spray.
• 2. Tear the chipped beef and scatter on bottom of casserole dish.
• 3. Wrap each chicken breast with 1 slice uncooked bacon and place on top of chipped beef.
• 4. In a bowl, whisk together soup and sour cream. Pour mixture over the chicken breasts. Cover and bake for 3 hours.

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.