Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Chicken with cream of mushroom and sour cream sauce baked with dried beef and bacon. My father is a firefighter and brought this one home when I was a child. I have loved it ever since. It is most important that you use FROZEN chicken and not fresh otherwise the dish will not work. This a nice recipe because it is super fast to prepare and then just walk away from until it is done cooking.

Ingredients Nutrition

  • 1 (2 lb) bagfrozen boneless skinless chicken (tenders or breast)
  • 1 -16 ounce sour cream
  • 2 (10 ounce) cans cream of mushroom soup (or 1 family size cream of mushroom soup)
  • 1 (4 ounce) jar dried beef
  • 1 (16 ounce) package bacon (any type you like)
  • 1 teaspoon garlic salt (optional)
  • 1 teaspoon ground pepper (optional)
  • 1 (16 ounce) package egg noodles

Directions

  1. -Preheat oven to 375.
  2. -Mix the Sour Cream with the 2 cans of Cream of mushroom Soup. (add garlic salt and pepper to taste if you like more flavor (I highly recommend it).
  3. -Line a 13 x 9 glass baking dish with the dried beef. (edges slightly overlapping so that the whole bottom is covered).
  4. -Place FROZEN chicken on top of the dried beef in baking dish (chicken should not be sitting on top of eachother, just one layer).
  5. -Pour Sour Cream and Cream of Mushroom mixture over FROZEN chicken so that it covers.
  6. -Place Four (4) strips of bacon over the top width wise.
  7. -Put baking dish in 325 degree oven for 2 hours.
  8. -After cooked place on a bed of cooked Egg Noodles and enjoy.

Reviews

(1)
Most Helpful

This may have been good if the 1 tablespoon of garlic salt isn't added. But I followed it to the T and was extremely dissapointed. We ended up throwining it in the trash. Between bacon, dried beef and garlic salt....it's overkill.

Browser February 25, 2008

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