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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 607
% Daily Value**
Total Fat 42g
65%
Saturated Fat 17g
26%
Unsaturated Fat 6g
Cholesterol 258mg
86%
Sodium 1182mg
49%
Total Carbohydrate 11g
4%
Dietary Fiber 1g
3%
Sugars 5g
Protein 47g
Vitamin A  15%Vitamin C  1%
Calcium  15%Iron  16%
Potassium  42%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Cream of Chicken Breast

Date Added: July 17, 2009

Ingredients:

16 Ounces Sour Cream
6 Slices Bacon fried -- crisp and cut
2 Cans Cream Of Celery Soup
1 Package Dried Chipped Beef
6 Chicken Breasts boned
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Directions:

1. Chop beef finely; place in bottom of casserole dish. Wrap each chicken breast with a bacon slice.

2. Place each piece on its own bed of chipped beef.

3. Mix together undiluted soup and sour cream; pour over the chicken.

4. Bake at 275 for 2 1/2 to 3 hours.

5. Serve chicken on a bed of rice or surround with Duchesse potatoes.

6. There is a overabundance of sauce with this, so you could put in double the chicken if the need arises.

Comments on Baked Cream of Chicken Breast Recipe:

Posted by a Visitor - April 26, 2010
I left the bacon out. I used sodium reduced dried beef, low fat cream of celery soup and non-fat sour cream. Not bad. Husband like it and had plenty left over for lunch next day. Seemed to take to long for a quick dinner night.
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Dietary Notes:
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Celery, Beef allergies.
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