Chicken Sour Cream Bake
- 6 chicken breast halves, skinned, boned, and halved again if too large to be wrapped in beef slice
- 1 jar (4 oz.) chipped beef, rinsed in boiling water and drained
- 12 slices bacon
- 2 C. sour cream
- 1 can (10 ¾ oz.) cream of asparagus or cream of mushroom soup
Wrap each breast section in slice of chipped beef, then wrap with bacon. Mix sour cream and soup. Place chicken in greased casserole dish and pour soup mixture over it. Sprinkle with paprika to taste. Bake uncovered at 325 degrees F. for 2 hours.
Serves 6 – 8.