My Precious Mother In Law, Mary that I miss so much, would make this amazing chicken, especially when she would have a luncheon. Ted and I were so delighted to have her make this for us. She finally gave me the recipe and oh my, I was so thankful! Super easy but does take a little time to cook. Add sliced fresh mushrooms to it to make it extra special.
Mary’s Dried Beef Chicken
- 4 halves chicken breast
- 1 2 oz jar dried beef
- 4 slices lean lower sodium bacon
- 1 can cream of mushroom soup
- 8 oz sour cream
- 1/2 teaspoon minced garlic
- 1 teaspoon thyme
- freshly ground lemon pepper
- fresh mushrooms, sliced
- Preheat oven to 340 degrees. Spray a 8×10 pan with non-stick spray.
Layer dried beef in the bottom of pan.Rinse and pat dry chicken breast.Grind lemon pepper on chicken breast, top and bottom.
Wrap bacon around chicken breast.Place on top of dried beef.
Mix soup, sour cream, garlic and thyme together. Add mushrooms if you have any. I didn’t. ;(
Spoon over chicken breast.Cover with foil and do not open for 2 hours.
Uncover and turn oven up to 400. Cook for 15-25 minutes until bacon is crisp.Serve over cooked rice, noodles or with mashed potatoes!