I know that many people have their own adaptation of this recipe, but I decided to post it anyway because I don't think that ANYONE should be deprived of this goodness!
This is also the perfect Sunday dish because it can literally cook on Low for the entire time that you are gone to church and will have your house smelling so yummy when you return. With some rice, baby lima beans and yeast rolls, you are good to go!
6 boneless skinless chicken breasts
6 boneless skinless chicken breasts6 strips of bacon
1 package of thin sliced beef lunch meat **
1 pint sour cream
2 cans cream of mushroom soup
Spray a 9" x 13" baking dish with cooking spray. Line bottom of baking dish with thin sliced beef.
Wrap one slice of bacon around each chicken breast. 
Lay bacon-wrapped chicken breasts in baking dish.
Place cream of mushroom soup and sour cream in medium bowl.
Combine soup and sour cream thoroughly.
Pour sour cream mixture over chicken.
Bake uncovered for 3 hours at 250 - 300 degrees. (I usually set mine between 265 - 275 degrees and it is perfect when we come in from church.)
Pictures don't actually do this dish justice. There is no way to describe the goodness of the flavors that the beef and bacon give to this dish. The gravy is absolutely delicious and my family devours it.
** Note: You can substitute dried beef, if you prefer, but it is a little too salty for our liking. We prefer the thin sliced beef lunchmeat.
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15 comments:
Oh my MY! I have never had this! And really, 24 years of deprivation is too long! Thank you for doing your part to bring this delicious meal into my life. Love you!!!
I agree, NO ONE should be deprived of this goodness! I can say for sure that it is my all-time fave!!!
YUM! I'm making your stuffed green pepper soup and crockpot lasagna this week...can't wait to try them!
I make the creamed chipped beef on toast and I agree the dried beef can be salty. I'm glad you suggested using the sliced beef. This Chicken Breast Supreme recipe looks soooooooo good. I wish I had chicken breasts in my freezer right now! :( I think I have everything else.
yum, yum...okay I this is going on my meal planner next week! You make my life so much easier....I seriously owe you a hug.
My mom used to make this on Sundays when we had company over. We'd call it "Sunday company chicken". It still is one of my favorites that I make in the crockpot.
I am so making this! Can I turn up the heat in the oven and cook for a lesser amount time?
Monelle,
You can bump up the temperature to 350 degrees and cook for approximately 1 1/2 hours, if you prefer.
Thanks for visiting my blog!
bacon just makes any dish so delish! yummy! and another must try recipe! thanks mimi!
Thanks Mimi! I have also tried your "cheatin' bread" and loved it!
That looks delicious! CHEERS! Michele
Do you think another soup would work or not? Mushrooms are not invited here--LOL!
JMBMOMMY,
I have never tried this particular dish with a different cream soup, but in most dishes, cream of chicken can easily be substituted for cream of mushroom without effecting the taste that much.
I think cream of chicken would probably be fine to swap out --the mushroom flavor is very "muted" anyway because it is mixed with the sour cream AND you still get the yummy flavors of the beef and bacon. I honestly don't think it would make much difference.
Hope this helps!
I have been making this recipe for years. My Aunt Beulah gave me the recipe. It is absolutely delicious.
This is what I ALWAYS cooked when I made the "first" meal for each of my boyfriends. They all loved it too. (BTW. . .I only had 1 boyfriend at a time. . tee hee hee).
Wow- I can't believe I went 30 years being deprived of this recipe! I made it last night and it was incredible! I bought all the ingredients for the crock-pot Mac & Cheese my sister, Kendra, linked to on her blog and am looking forward to trying that soon.
Thank you so much for your prayers when my daughter, Cadence, was in the hospital earlier this month! She is doing great and took her first steps the other night.
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