ROSE MARY'S BLOWING ROCK CHICKEN

Rose Mary Mogan

By
@cookinginillinois

I first had a version of this recipe many years ago, before my husband & I began dating. It was a plain & simple recipe without vegetables. I thought the addition of vegetables would not only add flavor but crunch & texture as well. It had been many years since I last made this dish before yesterday, & out of the blue my husband asked me to make it. I had most of the ingredients I needed.

There is nothing more gratifying for me, than making foods that my husband loves & enjoys. I took the pan drippings & made a thicker gravy, & served it over Rice with a side of Green Beans. He loved it.


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes 10 portions
Prep:
35 Min
Cook:
3 Hr
Method:
Bake

Ingredients

10
bone in chicken breast halves
6 oz
buddig chipped beef, or jarred dried beef
1 lb
thin sliced ham or bacon slices-i used ham off the bone for flavor
1 tsp
smoked paprika
1 1/2 tsp
steak seasoning
1 Tbsp
granulated garlic
1 medium
green bell pepper, cut into small pieces
6-8 medium
mini sweet peppers, cut into ringlets or as desired
2 medium
yellow onions, sliced
8 oz
canned sliced mushrooms, drained
16 oz
sour cream
2 can(s)
cream of chicken soup,undiluted, or crm of celery or mushroom

Step-By-Step

Step 1 Direction Photo

1NOTE: USING BONE IN CHICKEN ADDS MORE FLAVOR. Spray a 9X15 size casserole dish with cooking spray and set aside. This is the beef I used. Preheat the oven to 325 degrees F.

Step 2 Direction Photo

2Line the dish with the thin slices of beef to cover the bottom and sides of dish..

Step 3 Direction Photo

3Season the pieces of chicken on both sides, may need additional spices.

Step 4 Direction Photo

4Wrap each breast half in a Ham slice, and secure with a toothpick if necessary. I didn't need to use any. DON'T FORGET TO REMOVE TOOTHPICK AFTER CHICKEN HAS COOKED.

Step 5 Direction Photo

5Then cover the top of the dish with the drained sliced mushrooms, and assorted peppers.

Step 6 Direction Photo

6Now add in the sliced onions, over the top and along the sides of dish in the nooks and crannies.

Step 7 Direction Photo

7Combine the soup with the sour cream and blend well, then spread over the top of the entire dish.

Step 8 Direction Photo

8Cover tightly with a tight fitting lid or aluminum foil. Then place in preheated 325 degree F. oven and bake covered for 2 1/2 hours. Then uncover and bake for an additional 35 to 45 minutes.

Step 9 Direction Photo

9Serve over cooked rice or noodles, and enjoy. NOTE: I AM SURE THIS DISH WOULD DO WELL IN A CROCKPOT/ SLOW COOKER.

Step 10 Direction Photo

10NOTE: THE DRIPPINGS FROM THE DISH WAS NOT AS THICK AS I PREFERRED SO I DRAINED THEM OFF AND ADDED THEM TO A SAUCE PAN, AND BROUGHT IT TO A BOIL THEN THICKENED IT WITH ARROWROOT CORN STARCH. AWESOME,IT ALREADY HAD ALL THE FLAVORS OF THE CHICKEN. So no additional seasoning or spices were needed.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American