rose mary's blowing rock chicken

Name: ROSE MARY'S BLOWING ROCK CHICKEN
Prep time: 35 min
Cook time: 3 h
Cuisine: American
Ingredients: 10 - bone in chicken breast halves; 6 ounce(s) buddig chipped beef, or jarred dried beef; 1 pound(s) thin sliced ham or bacon slices-i used ham off the bone for flavor; 1 teaspoon(s) smoked paprika; 1 1/2 teaspoon(s) steak seasoning; 1 tablespoon(s) 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 ounce(s) canned sliced mushrooms, drained; 16 ounce(s) sour cream; 2 can(s) cream of chicken soup,undiluted, or crm of celery or mushroom

50 Pinches 12 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jan 25, 2016

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.

Rate

prep time 35 Min

cook time 3 Hr

method Bake

yield Makes 10 portions

Ingredients

10 - bone in chicken breast halves
6 ounces buddig chipped beef, or jarred dried beef
1 pound thin sliced ham or bacon slices-i used ham off the bone for flavor
1 teaspoon smoked paprika
1 1/2 teaspoons steak seasoning
1 tablespoon 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 ounces canned sliced mushrooms, drained
16 ounces sour cream
2 cans cream of chicken soup,undiluted, or crm of celery or mushroom

How To Make rose mary's blowing rock chicken

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.

Step 2

Line the dish with the thin slices of beef to cover the bottom and sides of dish..
Step 3

Season the pieces of chicken on both sides, may need additional spices.
Step 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.
Step 5

Then cover the top of the dish with the drained sliced mushrooms, and assorted peppers.
Step 6

Now add in the sliced onions, over the top and along the sides of dish in the nooks and crannies.
Step 7

Combine the soup with the sour cream and blend well, then spread over the top of the entire dish.
Step 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.
Step 9

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