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Monday, November 14, 2011

Eden Isle Chicken

Another old recipe from my grandmother...however, this one must be made the night before as it has to set overnight.

6 boneless chicken breasts
6 slices thick bacon
1 pkg dried beef
2 cans creamy chicken mushroom soup (if you can’t find this use 1 can of cream of chicken & 1 can cream of mushroom)
1 ½ c sour cream
1 (8oz) pkg cream cheese, softened

Wrap the bacon around each chicken breast.  Chop the dried beef and put it in the bottom of an 12x9 casserole dish that has been sprayed with Pam.  Place the chicken on top of the dried beef.  Combine the soup, sour cream, and cream cheese and pour over the chicken.  Cover the dish lightly with foil and refrigerate overnight.  Bake for two hours at 325 degrees.  Remove the foil and brown another 20 minutes.  Serve over wild rice.

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