This is a recipe from the '60s that my mom made all the time. It is really easy and can be put together ahead of time and put in the fridge.The original recipe called for 4 whole boned chicken breasts with out the skin which would have made 8 pieces. I have adapted for the modern size of chicken breast. I make mine in a Pyrex pan.
Note: I make more sauce than the recipe calls for which also helps use up the second can of mushroom soup. I added 6 ounces mushroom soup and 4 ounces sour cream.
4 boneless skinless chicken breasts, cut in half horizontally
2 pounds chicken tenders
4 ounces dried beef (each jar is 2.25 ounces) or bresaola or prosciutto
Â½-1 slice bacon per piece of chicken
8 ounces sour cream
12 ounces mushroom soup
Shred or chop dried beef and spread in bottom of a 9"x13" pan. If using tenders, fold in half and wrap each piece of chicken in bacon. Place chicken on dried beef.
Mix sour cream and mushroom soup. Spread over chicken. Sprinkle with paprika.
Bake at 275Âº for 3 hours (yes, that is correct) Let cool about 10 minutes. Serve with rice and a green vegetable.