- 4-8 boneless chicken breasts
- 1 small jar Armour dry beef (chipped beef)
- 1 strip of bacon per chicken breast
- 1 pint sour cream
- 1 can cream of chicken soup
Wrap each chicken breast with a strip of bacon. Place dry beef in the bottom of a crockpot. Place chicken on top of beef. Combine sour cream and soup, then spread of top of chicken breasts. Cook on LOW heat for 8-10 hours OR HIGH heat for 5-6 hours.
OR: Place dry beef in bottom of 9x13 inch baking pan in a single layer. Put chicken on top of beef. Combine sour cream and soup then spread on top of chicken breasts. Bake, uncovered 300 degrees for 2 hours.
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