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Shirley's Breasts
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Rating : 5
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Brief Description
Chicken breasts with bacon, dried beef, cream cheese and cream of mushroom soup; a favorite recipe from Nanny Shirley.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: Southern
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Prep Time: 210 min(s)
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Cook Time: 130 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This is a recipe from Katie's grandmother, Shirley Pumroy - "Nanny"
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Posted By: CookingwiththeCalancas
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Posted On: Apr 11, 2023
Number of Servings:
Ingredients:
- 3 ounces - package of dried beef, in slices
- 8 - to 10 whole boneless, skinless chicken breasts
- 8 - to 10 slices bacon
- 2 packages - 3 oz. cream cheese
- 1 cups - sour cream
- 2 cans - cream of mushroom soup
- - paprika
- 1 cups - sliced mushrooms, optional
- 2 cups - cooked rice, for serving with
Directions:
1. In large casserole dish, place a layer of dried beef slices, slightly overlapping with each other.
2. Wrap a slice or two of half cooked bacon (render out some of the fat) around each uncooked chicken breast and place on top of dried beef.
3. In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup. A dash or two of lemon pepper adds some nice brightness to the sauce as well. *You can add a cup of fresh mushrooms to the sauce as well.
4. Heat through until cream cheese is partially melted.
5. Pour sauce over chicken.
6. Sprinkle each breast with paprika.
7. Cover and let sit in refrigerator at least 3 hours or overnight.
8. Bake for 2 hours at 350 degrees F.
9. When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in a gravy boat or pitcher. Serve over cooked rice.
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