Chicken with Chipped Beef & Bacon
Yield
4 servingsPrep
8 hrsCook
3 hrsReady
11 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 4 | ounces |
chipped beef
|
* |
| 8 | slices |
bacon
|
|
| 13 | ounces |
cream of mushroom soup
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 115.6 | ml/g |
chipped beef
|
* |
| 8 | slices |
bacon
|
|
| 375.7 | ml/g |
cream of mushroom soup
|
|
| 237 | ml |
sour cream
|
|
Directions
Cut chipped beef into strips.
Line the baking pan with them.
Wrap bacon around chicken.
Put in pan on top of beef.
Mix soup and sour cream.
Pour mixture over chicken.
Cover tightly and refrigerate overnight, or at least several hours.
It comes out better if you do it overnight.
Bake in 275 degree F oven, uncovered, for three hours.
