8 Chicken breast halves
-(4 whole breasts) 4 oz Chipped beef
-(1 package) 8 sl Bacon
13 oz Mushroom soup
-concentrate (e.g. -1 can Campbell’s soup) 1 c Sour cream
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. 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 that 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 cups of double-strength cream soup concentrate. You can substitute the Knorr Swiss dried mushroom soup mix (available worldwide) if you make it with a mixture of milk and water. Use 1/2 of a 70-gram package of soup mix with 1 cup of water and 1/2 cup of milk. Cook the soup according to package directions, then let cool. : Difficulty: easy. : Time: 5 minutes preparation, 1 day waiting, 3 hours cooking. : Precision: no need to measure. : Jeff Lichtman at rtech (Relational Technology Inc., Alameda CA) : Saints should always be judged guilty until they are proved innocent… : : {amdahl, sun}!rtech!jeff : {ucbvax, decvax}!mtxinu!rtech!jeff : Copyright (C) 1986 USENET Community Trust