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.


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Rating:

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

Directions Step-By-Step

1
NOTE: 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.
2
Line the dish with the thin slices of beef to cover the bottom and sides of dish..
3
Season the pieces of chicken on both sides, may need additional spices.
4
Wrap 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.
5
Then cover the top of the dish with the drained sliced mushrooms, and assorted peppers.
6
Now add in the sliced onions, over the top and along the sides of dish in the nooks and crannies.
7
Combine the soup with the sour cream and blend well, then spread over the top of the entire dish.
8
Cover 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.
9
Serve over cooked rice or noodles, and enjoy. NOTE: I AM SURE THIS DISH WOULD DO WELL IN A CROCKPOT/ SLOW COOKER.
10
NOTE: 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