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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mary Tom's Chicken Recipe

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This recipe for Mary Tom's Chicken is from The Trouy Family Cookbook Project, 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:  
Two jars of chipped beef

Eight boneless skinless chicken breasts

Eight strips of bacon

Two cans of cream of chicken soup

One and a half pints of sour cream

Toasted slivered almonds
Directions:
Directions:
1) Cut the chipped beef into small pieces and place in a 9 x 13 baking pan.

2) Wrap each piece of chicken in a piece of bacon and lay on top of the chipped beef.

3) Combine the soup and sour cream and spread it over the chicken.

4) Sprinkle the almonds on top of the sauce.

5) Bake at 350 degrees for about 1 hour and 30 minutes.


** If you want to make more servings you can squeeze in a few more pieces of chicken into a slightly larger pan and/or double the recipe. Serve over rice.

As with many casseroles, this dish is actually tastier the next day.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
This is one of Mark's favorite meals, and we often used it to celebrate special occasions. As I've mentioned before, I found this recipe in a cookbook that Nana gave to me when Mark and I were first married, and the true name of the recipe is Chicken Casserole Divine--- NOT "Mary Tom's Chicken"! However, as you can see from the title, I finally gave up trying to make that point. :)

 

 

 

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