Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This is my husband's all time favorite recipe. It was passed down to me by my mother-in-law (and she originally got the recipe from her mother-in-law), so I am very proud to carry on this delicious family tradition! It's great to put in the oven before church, then when you get home Sunday lunch is already made!

Ingredients Nutrition

Directions

  1. Preheat oven to 275 degress F. Place two slices of dried beef (or salami) on the bottom of a Pyrex baking dish for each piece of chicken (creating a bed for each breast to lay on). Place each chicken breast over their slices of dried beef. Lightly salt and pepper chicken breasts. Place 1 slice of bacon on top of each chicken breast, overlapping it to cover as much of the breast as possible. Mix together sour cream and cream of mushroom in a bowl. Spread mixture over all of the chicken breasts, completely covering them. Bake for 3 hours, uncovered.
  2. We eat ours over lightly buttered, white rice -- that way you can soak up all the sauce!
Most Helpful

Great taste! I tried it with hard salami this time but will try it with the dried beef next - was a little salty. Very good and recommend it to anyone with kids.

ragazza del vino January 24, 2010