Chicken-Beef Supreme

Fredda Rosenbaum

By
@freddajrosenbaum

This recipe is super-quick to assemble, always tender and delicious. If you want to feed a crowd, hear this! I once prepared it as the main course for a fancy church banquet for 75+ people, and it took only 45 minutes to assemble all 75 servings! Serve with white rice and a green veggie side.


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Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 jar(s)
dried beef (it is found in the supermarket by canned fish and chicken.)
4-6 medium
chicken breast halves, skinless & boneless (larger breasts are tougher, and take longer to cook)
1 can(s)
cream of mushroom soup (10-11 oz.)
1 c
sour cream
1/2 c
chicken broth
1 tsp
kitchen bouquet sauce
1/4 tsp
fresh-ground black pepper
2-3 slice
bacon
pam vegetable release spray

Directions Step-By-Step

1
Spray an 8" X 8" or slightly larger glass/ceramic dish thoroughly with Pam. Wait two minutes, and spray it again. (Makes cleanup easier!)
2
Layer the dried beef evenly over the bottom of the pan. Top with the chicken breast halves.
3
In a bowl, combine the soup, sour cream, Kitchen bouquet, pepper and chicken broth. Stir until thoroughly combined.
4
Evenly distribute the sauce over the chicken breasts.
5
Top each piece with 1/2 strip of raw bacon.
6
Bake in a 325 degree oven for 1 1/2 hours. Let sit 10 minutes before serving over rice.

About this Recipe

Course/Dish: Chicken, Beef
Main Ingredient: Chicken
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom