Chicken & Beef
Yield
4 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| ½ | cup |
sour cream
|
|
| ¼ | pound |
chipped beef
|
* |
| 3 | tablespoons |
bacon
chopped |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 118 | ml |
sour cream
|
|
| 113.4 | g |
chipped beef
|
* |
| 45 | ml |
bacon
chopped |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | x |
paprika
|
*
|
Directions
Skin, bone, and halve chicken breasts.
Lay chipped beef on bottom of baking dish .
Turn ends of breasts under and lay on top of beef.
Mix mushroom soup and sour cream and spread over top.
Dot with bacon and sprinkle with paprika.
