Ingredients
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1 small jar dried beef shopping list
8 Skinless, Boneless chicken breasts shopping list
4 strips bacon shopping list
1 small onion, chopped shopping list
1 - 12 oz. can mushrooms, or 8 oz. fresh mushrooms, sliced shopping list
1/2 tsp. thyme shopping list
2 cans cream of mushroom soup shopping list
1 ½ c. sour cream shopping list
¼ cup sherry or white wine, optional shopping list
paprika shopping list
hot buttered egg noodles or hot cooked rice, for serving shopping list
How to make it
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Preheat oven to 350° F. Lightly grease 9” x 13” pan.
Rinse dried beef very well and pat dry (removes some of the salt). Line bottom of pan with dried beef.
Fry bacon in large pot (yes, I said pot) until just beginning to crisp. Reserve drippings. Remove from pan and cut bacon strips in half crossways. Set aside.
In reserved bacon drippings, on medium heat, saute chicken breasts until brown on both sides; no need to cook through. Remove from pan and lay over dried beef in casserole dish. Lay ½ strip bacon over each piece of chicken.
In same pot, saute onions and mushrooms until onions are transluscent and mushrooms have softened.
To sauteed vegetables, add cream of mushroom soup, sour cream and wine (if using); heat over medium heat until bubbly. Spread over chicken. Sprinkle paprika on top.
Bake uncovered for 1 - 1 ½ hours until chicken is cooked through and sauce is bubbly.
Serve with hot buttered egg noodles or hot cooked rice and a nice green vegetable
