6 chicken breasts, boned
1 piece dried chipped beef per chicken breast
3 strips lean bacon, halved
1 10-1/2 oz. can cream of mushroom soup combined with 1/2 pint sour cream
a handful of fresh sliced mushrooms
1/4 c. sherry
In bottom of shallow casserole arrange dried beef.
Arrange chicken breasts over each piece of dried beef.
Wrap 1/2 bacon strip around each breast and dried beef
and return to casserole.
Spread sour cream & soup combination over the chicken
Cover with foil or casserole top and bake at 325 deg for 1 hour, basting several times. Add mushroom the last 20 minutes of baking and add sherry to bastings the last 5 minutes.
This recipe can be served over brown and wild rice mix or noodles.
While I was working as chef at the Greystone Inn in Lake Toxaway, NC, the owner's wife gave me this recipe. I reduced the cooking time down from 2 hours to 1 hour. It was a real hit with the customer's, very flavorful, and easy.