Smothered in a sour cream mushroom sauce,
bacon-wrapped chicken breast halves bake long and slow atop a
bed of dried beef.
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
- Preheat oven to 275°F (135°C).
- Line a lightly greased 13 x 9 x 2-inch
glass baking dish with dried beef.
- Wrap each chicken breast with one bacon
strip and place onto the beef.
- Combine the sour cream and cream of mushroom
soup together and pour evenly over the chicken.
- Bake uncovered in preheated oven for 3
hours.
Makes 8 servings.
