4 chicken breasts, skinless and boneless
1 can cream of mushroom soup
4 slices bacon
1 can sour cream
1 (4 oz.) pkg. dried beef
Wrap each chicken breast in a strip of bacon. Cover bottom of flat greased baking dish with dried beef. Mix undiluted soup and sour cream together. Pour over chicken. Cover and refrigerate, about 3 1/4 hours, then bake uncovered for 3 hours at 275 degrees.
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