Sunday Chicken **
Joan Peterson
This recipe was given to me by a dear friend many years ago. My family loves the taste and I love the day before prep and 3 hours of baking time.
8 chicken breasts
1 can chipped beef (found in the canned meat section)
Bacon
2 cans cream of mushroom or cream of chicken soup
1 pt. sour cream
Place chicken breasts in sprayed 9 x 13 pan. Top each breast with a piece of chipped beef and 1/2 a piece raw bacon. Blend soup and sour cream. Pour over chicken to smother. Cover with foil and place in refrigerator over night. Bake, covered, at 300 degrees for 3 hours. Serve over rice.
This recipe was given to me by a dear friend many years ago. My family loves the taste and I love the day before prep and 3 hours of baking time.
8 chicken breasts
1 can chipped beef (found in the canned meat section)
Bacon
2 cans cream of mushroom or cream of chicken soup
1 pt. sour cream
Place chicken breasts in sprayed 9 x 13 pan. Top each breast with a piece of chipped beef and 1/2 a piece raw bacon. Blend soup and sour cream. Pour over chicken to smother. Cover with foil and place in refrigerator over night. Bake, covered, at 300 degrees for 3 hours. Serve over rice.
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