Categories: Entrees, Usenet
Yield: 4 servings

8 Chicken breast halves 13 oz Mushroom soup
-(4 whole breasts) -concentrate (e.g.
4 oz Chipped beef -1 can Campbell's soup)
-(1 package) 1 C Sour cream
8 sl Bacon

Cut chipped beef into strips. Line the baking pan with them.

Wrap bacon around chicken. Put in pan on top of beef.

Mix soup and sour cream. Pour mixture over chicken. Cover tightly and
refrigerate overnight, or at least several hours. It comes out better if
you do it overnight.

Bake in 275 degree F. oven, uncovered, for three hours.


* Succulent and easy chicken -- This recipe makes the most succulent and
juicy chicken I've had. It is very easy to make. The only drawback is
that you have to start the night before you want to serve it. It would be a
good recipe for when you have company, since you can do most of the work
the previous day.

* A note on ingredients for non-US cooks: "chipped beef" is cooked spiced
beef cut into very thin slices and packaged for sandwiches. A worthy
substitute is roast beef sliced very thin and seasoned lightly with salt
and pepper. A "can of mushroom soup," such as Campbell's soup, is 1 1/2
cups of double-strength cream soup concentrate. You can substitute the
Knorr Swiss dried mushroom soup mix (available worldwide) if you make it
with a mixture of milk and water. Use 1/2 of a 70-gram package of soup mix
with 1 cup of water and 1/2 cup of milk. Cook the soup according to package
directions, then let cool.

: Difficulty: easy.
: Time: 5 minutes preparation, 1 day waiting, 3 hours cooking.
: Precision: no need to measure.

: Jeff Lichtman at rtech (Relational Technology Inc., Alameda CA)
: Saints should always be judged guilty until they are proved innocent...
: {amdahl, sun}!rtech!jeff
: {ucbvax, decvax}!mtxinu!rtech!jeff

: Copyright (C) 1986 USENET Community Trust

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