Smothered Chicken Casserole

Smothered Chicken Casserole

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)

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 20 minutes longer or until bubbly and almonds are toasted.  Great with hot cooked rice, wild rice, mashed potatoes or noodles.

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