Company Chicken With Dried Beef Recipes

Steps:

• In large casserole dish, place a layer of dried beef slices, slightly overlapping each other.
• Wrap a slice of bacon around each chicken breast and place on top of dried beef.
• In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup.
• Heat through until cream cheese is partially melted.
• Pour sauce over chicken.
• Sprinkle each breast with paprika.
• Cover and bake for 2 hours at 350.
• When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.

Steps:

• Preheat the oven to 350 degrees F.
• Coat the chicken breasts in the dressing mix.
• Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
• To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
• In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
• Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

Steps:

• Spray 9 x 13 x 2" baking dish.
• Pound chicken until thin.
• Roll chicken with dried beef.
• Slice and secure with a toothpick.
• Blend soup, sour cream, and wine until smooth.
• Pour over chicken.
• Bake covered 300* for 2 hours.
• Uncover, cook at 350* for another 20 minutes.

Steps:

• In a large skillet, partially cook bacon over medium heat. Drain on paper towels. Place beef in a greased 3-qt. slow cooker. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef. , Combine the flour, soup and sour cream until blended; spread over chicken. Cover and cook on low until chicken is tender, 8-9 hours. Serve over noodles.

Steps:

• Peel potatoes and slice in half lenthwise. Lay flat side down in a 9 x 13 lightly buttered pan sprinkle with salt and pepper and sliced onions.
• Season chicken pieces the way you like and brown lightly in a large fry pan. Lay chicken pieces on top of potatoes spread the soup over chicken and follow with the shredded cheddar cheese.
• Bake at 350 for 1-1/2 to 2 hours. You may need to cover with foil after the first 1 hour if top browns to quickly.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line a 9x13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken.
• Bake uncovered in the preheated oven for 3 hours and enjoy, enjoy!

Steps:

• Role one piece of bacon around each chicken breast and secure with a toothpick.
• Line large casserole dish with dried beef.
• Place chicken on top of dried beef.
• Mix soup and sour cream.
• Spoon over chicken.
• Bake uncovered at 250 degrees for 3 hours.