4-6 chicken breasts
slices of dried beef
crumbled fried bacon
1 can cream of mushroom or cream of chicken soup OR Casserole Sauce Mix
1 cup sour cream
vegetables of your choice – asparagus, carrots, broccoli, cauliflower
Place chicken breasts (uncooked) in a lightly greased pan. Layer beef slices on top. Combine the soup and sour cream and place a hearty dollop over each chicken piece. Sprinkle crumbled bacon over the top. Place raw vegetables around the edges of the pan.
Bake, covered, for 3-4 hours at 250 degrees or 1 1/2 hours at 350 degrees. Serve with noodles, potatoes, or rice.
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