Chicken Westmoreland

Name: Chicken Westmoreland
Ingredients: 1 (3 oz.) jar or pkg. dried sliced beef, snipped with scissors into postage stamp size pieces; 8 chicken breasts, boned; 8 strips bacon; 1 (10 3/4 oz.) can cream of mushroom soup; 1/2 pt. dairy sour cream; toothpicks

6 ingredients

6 steps

Ingredients

1 (3 oz.) jar or pkg. dried sliced beef, snipped with scissors into postage stamp size pieces
8 chicken breasts, boned
8 strips bacon
1 (10 3/4 oz.) can cream of mushroom soup
1/2 pt. dairy sour cream
toothpicks

Directions

1

Grease a 9 x 13-inch baking dish; cover the bottom with the pieces of dried beef.
2

Wrap each chicken breast with a bacon strip and secure it with a toothpick; arrange wrapped breasts on the dried beef.
3

Mix mushroom soup thoroughly with sour cream; spoon over the chicken. (Note: Omit salt and pepper, the dried beef and soup provide plenty.)
4

The recipe can be made a day ahead to this point and kept covered in the refrigerator.
5

Bake, uncovered, in a 275° oven for 3 hours.
6

Yields 4 to 8 servings.