Chicken With Bacon And Chipped Beef Casserole Recipes

COMPANY CHICKEN WITH DRIED BEEF

Steps:

• In large casserole dish, place a layer of dried beef slices, slightly overlapping each other.
• Wrap a slice of bacon around each chicken breast and place on top of dried beef.
• In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup.
• Heat through until cream cheese is partially melted.
• Pour sauce over chicken.
• Sprinkle each breast with paprika.
• Cover and bake for 2 hours at 350.
• When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.

GRANDMA'S DRIED BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish.
• Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips.
• Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.

CHICKEN CASSEROLE WITH CHIPPED BEEF

Steps:

• Preheat oven to 325*.
• Put shredded beef in bottom of greased 9x12 pan or carrerole (glass).
• Wrap a slice of bacon around each half chicken breast.
• Place breasts on top of beef. Sprinkle with pepper.
• Blend the soup with sour cream. Pour over each breast. Bake for 2 hours.

CHICKEN AND CHIPPED BEEF

Steps:

• Lightly grease 9x13 glass casserole dish and line with dried beef.
• Wrap bacon around chicken breasts and lay on dried beef.
• Mix sour cream and chicken soup together and pour over chicken.
• Cook for 1 hour at 350 degrees or until tender.

CHICKEN EUGENE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line a 9x13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken.
• Bake uncovered in the preheated oven for 3 hours and enjoy, enjoy!

CHICKEN WITH CHIPPED BEEF AND BACON

Steps:

• 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 lowfat sour cream. Pour mix over chicken. Cover tightly and chill overnight, or possibly at least several hrs. It comes out better if you do it overnight. Bake in 275 degree F. oven, uncovered, for three hrs. NOTES:* Succulent and easy chicken - This recipe makes the most succulent and juicy chicken I've had. It is very easy to make. The only drawback is which you have to start the night before you want to serve it. It would be a good recipe for when you have company, since you can do most of the work the previous day. * A note on ingredients for non-US cooks: "chipped beef" is cooked spiced beef cut into very thin slices and packaged for sandwiches. A worthy substitute is roast beef sliced very thin and seasoned lightly with salt and pepper. A "can of mushroom soup," such as Campbell's soup, is 1 1/2 c. of double-strength cream soup concentrate. You can substitute the Knorr Swiss dry mushroom soup mix (available worldwide) if you make it with a mix of lowfat milk and water. Use 1/2 of a 70-gram package of soup mix with 1 c. of water and 1/2 c. of lowfat milk. Cook the soup according to package directions, then let cold. Difficulty: easy. Time: 5 min preparation, 1 day waiting, 3 hrs cooking. Precision: no need to measure. Saints should always be judged guilty till they are proved innocent...

CHIPPED BEEF CHICKEN

Steps:

• 1. Preheat oven to 275 degrees. Spray a casserole dish large enough to hold 4-6 chicken breasts with non-stick cooking spray.
• 2. Tear the chipped beef and scatter on bottom of casserole dish.
• 3. Wrap each chicken breast with 1 slice uncooked bacon and place on top of chipped beef.
• 4. In a bowl, whisk together soup and sour cream. Pour mixture over the chicken breasts. Cover and bake for 3 hours.

CHICKEN WITH CHIPPED BEEF AND BACON

Steps:

• 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.

CHICKEN, BACON, AND DRIED BEEF CASSEROLE

Steps:

• Gather the ingredients and heat the oven to 300 F/150 C/Gas 2.
• Wrap 1 strip of bacon around a chicken breast half. Repeat with the remaining halves.
• Line a large, lightly buttered casserole or baking dish with the dried beef.
• Place the 8 chicken breast halves on the chipped beef in the casserole dish.
• In a bowl, stir together the sour cream and soup until well blended; pour over the chicken.
• Sprinkle lightly with freshly ground black pepper.
• Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.
• Serve and enjoy.

CHICKEN WITH BACON AND CHIPPED BEEF CASSEROLE

Steps:

• line casserole with overlapping pieces of chipped beef
• Wrap each piece of chicken with piece of bacon
• Lay chicken pieces on beef
• Make a sauce of one ca cream of mushroom soup and one carton of sour cream (small)
• Pour sauce over chicken
• cover and cook at 225 for three hours
• Serve with rice