8 strips bacon, partially cooked
4 whole chicken breasts, halved, skinned and boned
1 can cream of mushroom soup (10.75 oz)
1 cup dairy sour cream
Line 13x9x2 inch casserole with dried beef. Wrap 1 strip of bacon around each chicken breast half; place in casserole.
Combine and soup and sour cream; pour over chicken. Cover casserole with foil. Bake at 325 for 2 hours; uncover casserole, sprinkle with smoked paprika, and bake 1 hour.
Serve with egg noodles and green beans.
Combine and soup and sour cream; pour over chicken. Cover casserole with foil. Bake at 325 for 2 hours; uncover casserole, sprinkle with smoked paprika, and bake 1 hour.
Serve with egg noodles and green beans.
This is the original recipe from the cookbook called "From Minnesota- More than a Cookbook." It was originally called 'High Tech Chicken," but later renamed by MCJ when he moved to Milwaukee. It was MCJ's favorite dish when he came home from college, and remains a favorite.
