My friend, Tonja, gave me this recipe some years back and it's been a family favorite ever since. I make this several times a year. If you're reading this Tonja, I don't know what this dish is called so if you do, let me know!
I think, for me, this comes in a tie for my favorite chicken dish along with Oven Fried Parmesan Chicken (click to get the recipe). I have to admit though, it isn't the most attractive dish in the world. In fact, when it comes out of the oven it looks kinda gross, but it doesn't taste that way!
Bacon Wrapped Chicken in Sour Cream Mushroom Sauce
8 boneless, skinless chicken breasts
2 jars dried beef slices
16 slices bacon or 8 thick slices
2 cans cream of mushroom soup or 1 lg family size can
16 oz. sour cream
(sliced mushrooms, optional)
For 8 chicken breasts, Layer a pan with 2 jars dried beef slices
Wrap the chicken breasts with two slices of bacon or one slice of thick bacon and place on top of dried beef slices
Mix two cans (or one family size) can of cream of mushroom soup and 16 oz. sour cream
Spread the Sour Cream mixture over the top of the chicken breasts. Bake at 350 for about an hour
See what I mean about it not looking so good?
I promise, it tastes soooooo much better than it looks.
See what I mean about it not looking so good?
I promise, it tastes soooooo much better than it looks.
There will be lots of sauce and we ladle extra over the chicken and rice. We usually make rice pilaf or a mushroom rice. To make it look more appetizing, I dress it up with a sprig of fresh herbs and I like to cut the breast in half. I think that helps it look more like it tastes.
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Yummy!! I love chicken and sour cream with anything!! Looks like some great comfort to me!! I'm going to try this one!
ReplyDeleteMiss Bloomers
I love this recipe for the 4 main reasons: Chicken, bacon, dried beef and sour cream!
ReplyDeleteBeckie in Brentwood, TN
Oohhhh that looks delicious! I am seriously going to try that this weekend!
ReplyDeleteThis may not look so good, but I bet it is (it has bacon!). I'll try it soon. It looks similar to something I already make. "The Two Fat Ladies" on the Cooking Channel always wrap lean meat in bacon.
ReplyDeleteGreat recipes, Nancy!
This is a favorite of ours as well -- our daughter's favorite chicken recipe and so in her honor we've named it "Sarah's Chicken". It was one of the dishes we served at her wedding.
ReplyDeleteIt is very very good and perfect with a rice dish! Great for family but elegant enough for company!
I've had that or something very similar -- a friend of mine makes it for her Christmas luncheon. It's wonderful! YUM.
ReplyDeleteYou're right...it doesn't look very good :)
ReplyDeleteI can see why it's so yummy with the bacon enhancing the flavor of the chicken and the beef? That's interesting.
I'm going to try this one! Thanks for sharing.
OMG, This looks good. I love chicken any way but this is a keeper. Thanks for sharing. Ginger
ReplyDeleteWow this looks delicious! And what's even better is that it requires few ingredients and seems relatively easy to make. Defintiely worth trying this week. Thanks Nancy :) - Cathy Pieroz at Ray White Alexandra Hills
ReplyDeleteJust ran across this... my family has been making this recipe for years - and we thought we were the only ones, because no one else we know has ever heard of it when we serve it! Not sure where it came from, but we have always called it "Party Chicken"
ReplyDeleteI just ran across your blog entry while searching for this recipe. My grandmother makes it and I wanted to serve it to my family but didn't have the recipe on hand. Grandma calls hers Church Chicken because, since hers is cooked hers at 300 for 2 or 3 hours, you can put it in the oven before church and it will be finished when you come home. (Not the safest practice, I know, but you cannot argue with your elders!) :)
ReplyDeleteI just found your blog through Pinterest with your pins of such beautifully compelling rooms!
ReplyDeleteI also noticed the post with the chicken and chipped beef. My mother-in-law had just about the same recipe but wrapped the beef around the chicken without bacon(although I might try). MIL also baked on a lower -300 temp for a longer period. We call it Chicken Bernadette after the person who shared the recipe! Also, I add 1/4 to 1/2 cup of sherry to the sauce...the alcohol evaporates off and leaves a wonderful flavor addition.
Thank you for your lovely blog. I am joining!
In our house we call it Chicken Delish, because it is!
ReplyDelete