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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

CHICKEN BREAST - DRIED BEEF CASSEROLE Recipe

4.9 stars - based on 4 votes
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This recipe for CHICKEN BREAST - DRIED BEEF CASSEROLE is from Leigh Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 whole chicken breasts
5 slices bacon
1 bottle of dried beef
1 can cream of mushroom soup
1 cup sour cream
Directions:
Directions:
Cover the bottom of shallow, buttered baking dish with a thick layer of dried beef. This should be snipped and not left in whole slices. Cover well, but not too thickly. Wrap 1/2 slice of bacon over each half of boned, skinned chicken breast and place on top of beef, spacing so that chicken touches. Cover with soup combined with sour cream.

Bake at 375 degrees for 45 minutes or until chicken is opaque and cooked through (or at internal temperature 160 degrees on meat thermometer)
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This was my favorite recipe that my mama Mid Harrington Leigh prepared, next to her Coconut Pound Cake. She often cooked it on Sundays for our big Sunday dinner with all the family.

 

 

 

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