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