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Chicken Imperial Recipe

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This recipe for Chicken Imperial, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Heller
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 deboned chicken breasts.
6 slices bacon (brown lightly)
6 slices corned beef
1 can 10 oz cream of mushroom soup
1 1/2 C. sour cream

Directions:
Directions:
Butter bottom of slow cooker. Line bottom of cooker with corned beef slices. Cut deboned chicken breasts in half lengthwise. Wrap each breast half with one slice of bacon. Place breast half's on top of corned beef slices. In separate bowel mix cream of mushroom soup and sour cream and pour over chicken. Slow cook on medium heat for 8 hours.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You may also bake in oven at 300 degrees uncovered for 3 hours. Serve with rice.

 

 

 

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