Chickenanddriedbeef Recipes

OVEN CHICKEN WITH DRIED BEEF GRAVY

Steps:

• Spray 2-quart glass casserole baking disk with non-stick cooking spray.
• Preheat oven to 250 degrees.
• Mix soup, sour cream and milk together in a large bowl.
• Set aside.
• The dried beef comes rolled inside of a glass jar.
• Leave it rolled up and cut into thin slices, then cut slices in half.
• Lay dried beef in the bottom of the prepared casserole.
• Place chicken on top in single layer.
• Pour soup mixture over chicken, being sure to cover the top of the chicken, even if some of mixture runs back into pan.
• Bake uncovered for 1-1/2 hours.
• Remove from oven and scrape the sauce from the sides of the casserole and mix it with the unbrowned sauce, spreading some sauce over the chicken.
• Return casserole to the oven and cook an additional 60-90 minutes, until sauce around chicken has browned slightly and is consistency of gravy.
• Serve chicken and gravy over cooked rice or pasta.
• To garnish, microwave peas 30 seconds; sprinkle over the chicken and rice/or pasta.
• NOTE: If sauce thickens too much before chicken has cooked at least 2-1/2 hours, add 1/4 cup water.
• Stir into gravy and continue cooking.
• NOTE: For Real gravy-lovers, double the soup, sour cream and milk so you'll be sure to have enough!
• This gravy is also delicious served over biscuits.

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.

CREAMY DRIED BEEF CHICKEN BREASTS

Steps:

• Preheat oven to 275 degrees F.
• Spray deep baking dish with non-stick cooking spray.
• Lightly salt and pepper each chicken breast. Wrap each in 1 strip of bacon.
• Cut dried beef in half and into ribbons. Put in a strainer and run under hot water for about 30 seconds to reduce saltiness. Place 2/3 of it in the bottom of baking dish. Place chicken breasts on top of dried beef. Mix soup, sour cream, garlic powder and the rest of the dried beef. Pour on top of chicken breasts making sure to completely cover them. Bake in preheated oven for 2 1/2 hours. Topping will be lightly golden brown.