| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!  

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

Chicken Eugene

1 (8-ounce) jar dried beef slices
8 skinless, boneless chicken breast halves
8 slices of bacon
1 cup sour cream
1 (10.75-ounce) can condensed cream of mushroom soup
  1. Preheat oven to 275*F (135*C).
    Line a lightly greased 13 x 9 x 2-inch glass baking dish with dried beef.
  2. Wrap each chicken breast with one bacon strip and place onto the beef.
  3. Combine the sour cream and cream of mushroom soup together and pour evenly over the chicken.
  4. Bake uncovered in preheated oven for 3 hours.

Makes 8 servings.

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating