1 ½ pounds chicken breasts 10 ½ ounces cream of celery soup 10 ½ ounces cream of chicken soup 8 ounces sour cream ½ cup unsalted butter, divided 1 cup diced onion 1 cup diced celery ½ cup fresh Italian … Continue reading
This recipe for Piggy Chicken comes from one of my friends, Susan Higginbotham. She is a fabulous cook and I am delighted she shared this recipe!
This recipe makes it’s own gravy. Serve with plenty of rice or noodles
2.5 ounce jar dried beef, rinsed, dried, and chopped
4 chicken breasts, halved and skin removed
8 slices bacon
10 ½ ounce can cream of mushroom soup
1 cup sour cream
1 to 1 ½ cups sliced fresh mushrooms
Preheat oven to 300ºF. Line 9″x 13″ baking dish with chopped dried beef. Pound chicken breast halves between plastic wrap or waxed paper until ¼ inch to ½ inch thick. Wrap each piece of chicken with 2 slices of uncooked bacon. If desired, fasten bacon to chicken with toothpicks.
Place bacon wrapped chicken on top of chopped beef in baking dish. Mix soup, sour cream and mushrooms together and pour over chicken. Cover tightly with foil. Bake 3 hours. Uncover the last 45 minutes of baking time.
Serve with rice or noodles. Enjoy!
Published in The News and Neighbor on October 19, 2016
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