This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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.
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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!