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Ingredients:
6 boneless, skinless chicken breast halves
Salt and pepper
1 jar (1.5 ounces) sliced dried beef
6 strips bacon
2 cups sour cream
2 cans (10.75 ounces) cream of mushroom soup
2 cups milk
1/4 cup dry white wine or chicken stock
1/4 cup sliced almonds (optional)
Directions:
Season chicken breasts with a little salt and pepper. Wrap each piece of chicken in a strip of bacon and then top with a few slices of dried beef and place in a 9″ x 13″ pan that has been sprayed with cooking spray. In a big bowl, whisk together mushroom soup with sour cream, milk and wine. Pour over chicken. Cover with foil and bake at 325 degrees for about an hour. Uncover and sprinkle almonds on top if you want. Bake another 10 to 20 minutes longer. Great with hot cooked rice or mashed potatoes.
Judy I would bake the casserole first. I’ve frozen the leftovers and heated them in the microwave and it still tasted great. Hope that helps. -Amy
Amy, could this be made ahead and frozen? Then thawed and warmed in oven or microwave?
I’m going to try this tonight. It sounds so good.
OMG this looks YUMMY!!
It is!! -Amy