Chicken With 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.

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.

PARTY CHICKEN I

Steps:

• Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
• Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
• Mix together undiluted soup and sour cream. Pour over chicken.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

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.

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.

CREAMED CHIPPED BEEF

Steps:

• Melt butter in a medium saucepan. Blend in flour, salt and pepper. Stir in milk. cook over medium heat until mixture boils and thickens, stirring constantly. Reduce the heat.
• Tear beef into shreds and add to cream sauce. Heat through.
• Serve over toast.

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 WITH CHIPPED BEEF AND BACON

Steps:

• Cut chipped beef into strips. Line the baking pan with them. Wrap bacon around chicken. Put in pan on top of beef. Mix soup and sour cream. Pour mixture over chicken. Cover tightly and refrigerate overnight, or at least several hours. It comes out better if you do it overnight. Bake in 275 degree F oven, uncovered, for three hours.

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.

CREAMY CHICKEN AND BEEF

Steps:

• In a large skillet, partially cook bacon over medium heat. Drain on paper towels. Place beef in a greased 3-qt. slow cooker. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef. , Combine the flour, soup and sour cream until blended; spread over chicken. Cover and cook on low until chicken is tender, 8-9 hours. Serve over noodles.

CHICKEN AND BEEF

Steps:

• Skin, bone, & halve chicken breasts.
• Lay chipped beef on bottom of baking dish.
• Turn ends of breasts under and lay on top of beef.
• Mix mushroom soup and sour cream and spread over top.
• Dot with bacon and sprinkle with paprika.
• Cover with foil and bake in 275 degree oven for 2-1/2 hours.

PARTY CHICKEN II

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Tear the dried beef into strips, and lay the strips across the bottom of a 9x13 inch baking dish. Remove the skin from the raw chicken pieces. Wrap 1 piece of bacon around each piece. Place the chicken pieces in the baking dish on top of the beef.
• Mix the cream cheese, cream of mushroom soup and cream of celery soup together in a bowl until thoroughly blended. Pour the mixture over the chicken.
• Bake in the preheated oven until the top is bubbly, about 2 hours. Cool 10 minutes and serve.

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!