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Friday, December 23, 2016

Chicken Breast in Sour Cream Sauce

Chicken Breasts in Sour Cream Sauce
8 slices dried beef (in a jar)
8 skinless boneless chicken breast halves (7 oz. each)
4 slices bacon, cut in half
1 cup sour cream
One 10 3/4 oz. can condensed cream of mushroom soup
2 cups sliced fresh mushrooms
Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13×9 inch casserole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve with rice.

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