| 1/4
pd dried chipped beef | 1
10//2 ounce can cream of mushroom soup | | 6
strips lean bacon | 6
chicken breasts, boned |
In
the bottom of a shallow casserole dish arrange the dried beef. Wrap a strip of
bacon around each chicken breast, and arrange over the beef. Spread the undiluted
soup over the chicken, and cover with aluminum foil. Bake in a 300 degree oven for
2 hours. Increase the heat to 350 degrees and bake for 20 to 30 minutes, basting
several times.
Note: No seasoning is required. The bacon and beef will season the chicken
enough. But you may want to add a little black pepper, or a little sherry to the
sauce for the last few bastings before serving.
For beauty's sake, some mushrooms may be added if desired
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