INGREDIENTS
- 1 (2-1/2 oz./70.88 g) jar dried beef
- 6 chicken breasts, thawed & rolled
- 1-4 oz. (284 mL) can condensed cream of mushroom soup
- 1-4 oz. (125 mL) can sliced mushrooms, drained
- 1-16 oz. (500 mL) carton sour cream
- 1/8 tsp. (0.5 mL) white pepper
- 6 slices thick sliced bacon
DIRECTIONS
- Preheat oven to 350 degrees F. (177 degrees C).
- Cut dried beef into quarters and line a buttered 9x13 inch pan.
- Wrap each rolled chicken filet in bacon; arrange in pan.
- Combine remaining ingredients. Pour over bacon wrapped chicken breast filets and bake for 1 hour.
- Reduce heat to 200 degrees F. and continue cooking for 30 minutes.
YIELD: Six servings.