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Prep 8 hrs
Cook 2 hrs
This recipe was given to me by a coworker years ago. I just remembered I had it and wanted to share it with everyone. It's very good and easy to make.
- Separate beef and place in a layer on the bottom of a greased 8 inch square pan.
- Wrap bacon around chicken and lay on beef slices.
- Pour soup and sour cream mixture over chicken.
- Refrigerate overnight.
- Bake at 350 for 2 hours.
This dish very good. The bacon left it a little greasy but I just spooned it off. My husband could not keep from talking with his mouth full because he kept going on and on about how wonderful it tasted. Thanks.
I had high hopes for this recipe, having eaten a similar dish in the past. It wasn't bad, but I was disappointed. There was a layer of grease over the top of the dish from the bacon. The bacon on the bottom had a strange mushy texture. The dish as a whole was very salty.
I know what you're thinking - this is totally the most bizarre combination of ingredients... Just force yourself to try it. My mom made this for years when I was growing up, and even as my tastes have expanded to new horizons, I still really enjoy this recipe. You don't have to refrigerate overnight, and as long as you have 2 hours to cook this meal, the prep is a piece of cake. Boneless/skinless breasts actually work great for this and don't dry out. After making this the first time, you're going to want to make it with more sauce (it's that good) - don't get crazy here, just make sure you add the appropriate ratios of dried beef, sour cream, and mushroom soup. Appropriately perfect for a crowd.