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Chicken and Dried Beef Casserole with a Mushroom Sauce
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- #32876
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 small jar dried beef
4 chicken breast halves (boneless)
1 can (10.75 ounce size) cream of mushroom soup
1 container (8 ounce size) sour cream (low fat is okay)
4 slices bacon
1 jar (4 ounce size) mushrooms, drained
OR
1 container (8 ounce size) fresh sliced mushrooms, sauteed in butter
directions
Rinse and pat dry the dried beef-to remove excess salt. Place the dried beef in the bottom of an oven-proof casserole.
Wrap each chicken breast half with a slice of bacon and place on top of the beef. Mix the soup, sour cream and mushrooms-spoon over the chicken.
Bake at 250 degrees F uncovered for about 3 1/2 hours or you can also bake at 325 degrees F for about 1 1/2 hours but the chicken will not be as tender. Serve with rice.
I like to make a little more sauce using 2 cans of soup so we have extra.
added by
janic412
nutrition data
370 calories, 20 grams fat, 7 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more chicken casserole recipes
reviews & comments
May 18, 2019
This was great, especially doubling the sauce to use on rice and using fresh mushrooms.
August 10, 2013
I mistakenly skipped the step about rinsing the dried beef. That was a big mistake! Dish was good but too salty because of that. My bad. Still giving it 5 stars because if I had bothered to read the entire instructions I would have made us a great meal!