** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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:
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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.
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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