"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken and Chipped Beef Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken and Chipped Beef, by , is from The Digity & Shaw Recipe Collection, 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!

Pat Shaw


4 chicken breasts, halved and boned (8 pcs total)
8 slices bacon
4 oz dried chipped beef
2 cups sour cream
1 can condensed cream of mushroom soup

1. Layer chipped beef in bottom of casserole.
2. Wrap a bacon slice around each chicken breast; secure with toothpick. Place on top of
dried beef layer.
3. Mix together sour cream and mushroom soup. Spread evenly over chicken.
4. Bake uncovered at 250 for 3 hours.
**Using the ready to serve bacon works well with this recipe.
**The soup and sour cream will bake into a very thin sauce. If you want it to be more of a gravy
consistency you can either whisk cup of flour into it before baking, or thicken as you would for
pan drippings after baking the chicken.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!