Bacon Wrapped Chicken Breast Dried Beef
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12/08/2002
I have made this dish over the years with a couple variations. I way is to wrap one or ii slices of dried beef around the chicken breast, then wrap a couple of slices of partially cooked bacon around that. I've also pounded the breasts and rolled them with the dried beefiness, wrapped the rolls with bacon and then browned them to crisp the bacon earlier baking in sour cream mixture. If I want to be lazy, I'll wrap the chicken in the bacon brownish to well-baked then finely chop a few slices of the dried beef and mix it into the sour cream soup mix. With all methods I always brand extra sauce and e'er add sliced fresh mushrooms and a scrap of sherry.This is really one of our favorite recipes. I'm not certain that I'd like it with the whole dried beef slices underneath it all. I recall the beefiness needs to exist more incorporated into the dish.
09/xv/2002
Thanks for "exposing" what my husband used to refer to as his grandmother's secret recipe! I have loved this ever since he made information technology for me the first time, and I like being able to make it myself now. Our ingredients are basically the same, but the assembly is a little different. Instead of dried beef, we use the inexpensive thin sandwich beef (Carl Buddig brand in our expanse). I have never felt the recipe is overly salty, and then the luncheon meat must help with this. In addition, I use chicken breast tenderloins instead of the whole breast. For assembly, we wrap two slices of the beefiness around the chicken tenderloin, and so wrap the bacon around it, then pour the sour cream/soup over the top of the assembled pieces.
08/nineteen/2003
I've been preparing this recipie for many years in my crockpot. I recall it's the very best style to do it. When it'south washed the craven falls apart from being cooked so long. The flavour is amazing, and it reheats wonderfully for the next few days. (Assuming there is any left!) I take tried the variations with depression fatty substitutions and sound it ever tastes pretty much the same... e'er delicious. When done in the crockpot, but create layers of the chicken wrapped with bacon, dried beefiness, and soup mixture. I also like to top information technology off with a few fresh mushrooms almost the end of the cooking procedure.
06/15/2002
I used deli sliced boiled ham instead of the chipped beef - it took away a lot of the saltiness. Since my get-go time, I've experimented and have placed either chopped spinach, aspargus or sliced carrots on acme of the breast before wrapping in the bacon. I too layer swiss chesse on tiptop of the bacon prior to covering in the soup/sour foam. If I've used spinach, I use cream of spinach soup; aspargus, cream of aspargus, etc. This recipe tin can really exist inverse, added to and it comes out dandy every time.
12/12/2004
I have had this recipe for 30 years, and the friend who gave it to me said it was the most flexible recipe in the world. She was right. I fix this the day earlier, put it in the fridge over night, thereby freeing up my time when I have company. I as well exit out the salary entirely, since tere is plenty of table salt and gustation without information technology, and my family complained about the 'grease'. I increase the sour cream to a pint per can of soup. It also reheats like a dream, even in a microwave. Also you can cook it at 250, 275, 300, 350, just try and run into which upshot you like. I think information technology is better the longer information technology cooks so I opt for 250, and three hours. Enjoy!!
x/08/2002
Nosotros actually didn't similar this recipe much at all. The flavours were strange and the stale beef remained difficult and chewy. I thought information technology might soften and blend in with the sauce a chip like the bacon did. I won't be making this again.
04/01/2003
HAVE Fabricated THIS FOR YEARS, Just WE Call IT "Chicken SUZANNE". NEVER USE THE BUDDING BEFF...ONLY ARMOUR Stale Beef WILL Do! I'LL Cut OFF THE FATTY ane/4 TOP OF Bacon Slice...CUTS DOWN ON Fat. DON'T Use Any Salt. ALSO, I DOUBLE SOUR Cream & SOUP FOR More GRAVY/SAUCE FOR RICE. Delicious & SPECIAL FOR COMPANY OR SUNDAY DINNER!
12/28/2002
Wonderful flavor! Presentation is pretty. The just trouble for me was that it was way too salty! Next time I make this, I will be cutting down on the corporeality of stale beefiness and using reduced or no sodium cream of mushroom soup. Also, I volition cover it with foil during concluding hour of cooking time. The tops of breasts tended to dry out out since it wasn't covered.Thank you Marilyn.
02/16/2003
This was first-class! I used ane can depression fat cream of chicken(fam doesn't like mushroom) lite sour foam.I soaked the dried beef in water and so just used 1 slice per chest and wrapped the breast effectually the beefiness , then wrapped precooked turkey salary around the breast. Put this on before church building and lunch was ready on returning. When I am non trying to count calories and fat I want to endeavor this with shredded tasso instead of the beef and use reg salary. It was fantastic even using all low fat ingredients. Will make again!!!1
03/19/2003
I fabricated this into a five star recipe by adding 1/4 loving cup of sherry to the sauce and sprinkling the sauce-covered craven with parmesan and paprika. I likewise cooked the bacon, but kept it soft and merely cooked the chicken for one hour at 275 instead of 3 hours. I thought it was very good, super like shooting fish in a barrel and fast.
12/xiv/2003
My husband and older girl loved this dish. I did make a few changes. I took the communication of other reviewers and rinsed the dried beef first (a very good tip!). I placed the bacon on top of the chicken breasts instead of wrapping them. I used fatty-free sour cream. And, I used one can cream of mushroom AND i tin can of cream of chicken soups for more sauce. I cooked uncovered for 1 hour & 15 mins at 350 deg. (I didn't have the luxury of 3 hours cooking time) and it withal turned out wonderfully. The chicken was and then tender I didn't demand a pocketknife to cut it, and the sauce was plentiful and delicious - perfect over rice!
05/18/2009
Served this to a banquet of 100 and it was a huge hitting! Cheers!
09/28/2009
The just modify I made was to pound the chicken breasts apartment, place two or three slices of stale beef on the chicken, roll information technology up, then wrap in bacon. I then poured a mixture of FF sour cream and low-sodium CoMushroom soup over the top. This was a rich and satisfying repast - served it with steamed broccoli and buttered infant potatoes. Thanks!
11/12/2009
I have been cooking this for years, with a slight variation. Like other reviewers take said, I wrap my chicken around the stale beef and then wrap with salary. I also use cream of chicken soup instead of cream of mushroom. Dried beef is very salty for me, so I've constitute if I rinse the beef with water and so pat dry, it reduces the saltiness of this dish. After cooking, I add some cooked instant rice to brand more of a goulash.
03/24/2009
First of all, my kids and I don't eat mushrooms so we used foam of celery instead. Nosotros doubled the amounts of both the soup and the sour cream, and added an 8 oz package of cream cheese, one/2 cup of sherry, 1/2 cup of milk and 2 packages of frozen spinach (10 oz. ea.). I mixed the sour foam, cream cheese, milk, sherry and soup together. wrapped the chicken breasts with the dried beef (I soak the dried beef for several hours in hot water to remove a bulk of the salt.), and then wrap the bacon around the stale beefiness wrapped chicken. Place the chicken in a lightly oiled baking dish. Put the spinach in the blistering pan between the chicken breasts. Embrace chicken and spinach with the creamy mixture and bake every bit directed in the original recipe.
04/27/2010
Bland and dry. None of my kids ate more than 1 bite and my hubby couldn't even pretend to similar information technology.
09/18/2009
This was great for low carb diet if yous employ less soup, more sour cream and add some fresh mushrooms. I added some diced onion, ground black pepper and dried parsley to the sauce before baking. Asparagus on the side.
03/10/2008
I will probably add together mushrooms and chives to this recipe and serve it over rice next fourth dimension I brand information technology.
09/16/2002
I've made this twice now and the second time I used Golden Mushroom soup and liked it much improve. I only wish this particular soup came in a low salt version. Corking recipe!
04/19/2011
Recipe is simply wonderful and nigh mindlessly uncomplicated.
02/27/2008
Like the other reviewers take said, the dish tin be actually salty. I only use half dozen oz of beef and rinse it beginning. I also utilize 2 cans of soup because 1 doesn't brand enough sauce for my gustation. Otherwise, an crawly meal with good leftovers!
03/15/2009
Dry. Dull. Never again.
02/25/2008
excellent! I put the oven at 350 degrees instead and information technology was cooked in just well-nigh 2 hours.
01/08/2008
I have used this recipe in the past and have really enjoyed it. I've gotten used to cutting back on the common salt without losing all the flavor. I rinse the beefiness under hot water, drain, and blot with newspaper towels. I also use reduced sodium soups (whichever one you choose). Also, reduced sodium bacon- partially cooked beginning. It makes a big deviation for folks trying to cutting back on the table salt, just not the flavor. Great dish with few ingredients!
02/13/2003
I have been making this recipe for years and information technology is delicious. Very rich. No need to add salt. I unremarkably double the sour cream and soup mixture because nosotros like to have a little sauce left over for rice.
03/12/2008
I have made this recipe sooo many times. I have handed it out to many friends across the country and they all tell me that is 1 of their fav dishes! I always embrace mine w foil and put on 275 -300 degrees and let melt for 3-four hrs while I get chores washed. It is so very tender it falls autonomously. Wonderful Dish!
04/28/2009
Yummy! I doubled the sour cream and mushroom soup. When information technology was about done, I covered with provolone cheese. I had to cook this longer than three hours... may exist my oven. Regardless, this has a wonderful flavor! I can't wait to serve this to a group!
05/19/2003
This is the EASIEST chicken recipe I've ever fabricated - and it was Delicious. I tripled the recipe and served the cooked product at a church building dinner. I received RAVE reviews. It was very salty, then next time I would employ lower-sodium mushroom soup. I would as well take another reviewer's advice and lightly melt the salary to remove some of the fat in advance(I used thick-sliced salary); I would wrap the dried beefiness effectually the chicken, then wrap the salary; finally, I would add sherry to the sauce. The men(peculiarly) said how wonderful it was!
01/03/2009
Yummmm! The whole family loved this and I am cooking information technology once more for guests tonight.
03/nineteen/2001
This recipe is certainly succulent...I have prepared it many times, but find that it is even better (tin can you lot believe information technology) if you marinate information technology overnight earlier preparation...only gear up, pop in fridge dark earlier and it has absorbed more of the dried beef/sour cream/mushroom...very good!
01/21/2008
Flavors were but ok, nix special. I did not know what to expect and idea with the combination of bacon and dried beef the dish would have had a better taste. A bit on the banal side.
01/20/2005
Couldn't resist trying this recipe, and I'm glad I did. Subsequently reading the previous reviews I adapted the sour foam to 1 three/iv cups mixed with one can of cream of mushroom soup, laid the bacon on acme of the craven instead of wrapping, and used two (2 oz)packages of Buddig Beef cutting in strips to line the 9x12 baking pan. I cooked the chicken for iii hours uncovered at 300, I used a college temperature because I live at a loftier altitude.The chicken was a footling dry out simply next time I make this I'll try the lower temerature and run into if that helps. The salary did become well-baked fifty-fifty with the soup/ sour cream topping but I don't call up it would have if I had covered the dish. I didn't save the sauce it was kind of thin and there was a lot of grease from the salary. The flavor was keen, very elegant for a Wednesday nighttime family dinner simply they are my best critics. No bad reviews from whatever of my family.
02/17/2008
Serves 10 or 25 just as easily and what a taste.
eleven/21/2008
I was very dissapointed in this recipe. I didn't add broccoli considering many reviewers said information technology was salty plenty without. I found it to be very bland. It definitely needed something else to make it special, but I'thou not quite certain what.
10/22/2002
Wow! What a great recipe! So easy, too! I did make a few changes to the original though - First off, I used Buddig beef (thin lunch meat) instead of the stale beef as several people had suggested. I put a slice of provolone cheese over everything before putting the sauce on. Instead of foam of mushroom soup, I used cream of craven. It was not salty and all. I also baked it at 350 for an 60 minutes and it was done and not dry out at all. In fact, information technology sort of reminded me of Craven Cordon Bleu... Very yummy! I'll be using this for a Murder Mystery Dinner that I accept coming up! Thanks for a great recipe!
02/19/2008
This was pretty tasty. I took the advice of some others and I pounded the craven flat, then wrapped it around a piece of chipped beef, then wrapped two thin sliced pieces of bacon effectually each piece of chicken. I so browned the chicken(salary) so that it was nice a brown and a footling crispy. I and then put it in a pan in the 350 degree oven for about 1 hour (not 3) and of course I did put the soup/sour cream mixture on it. It was very salty but it tasted good. Adjacent time I will take the communication of others and rinse the chipped beef first and I will also look for low sodium soup, to aid cut the table salt a but. All in all, quite yummy! Fifty-fifty my footling guy who hates chicken and hates salary liked it!
12/03/2008
You can decrease the saltiness past rinsing the dried beefiness really well in a colander before adding it to this dish. Adjacent time I make it I'1000 also going to endeavour depression-sodium cream of mushroom soup. Otherwise, my husband and I dearest this dish!
02/24/2006
I didn't take regular sour cream so I used the french onion dip that I had and used both chicken and mushroom soup plus put a slice of swiss cheese on the chicken earlier I wrapped it with the bacon strip. I too rinsed the dried beef to go rid of some of the salt. I used the gravy over mashed potatoes and it turned out really good. My husband liked it and he commonly does not similar casseroles. Thanks.
02/08/2004
I only tried this recipe. Even my picky eaters loved it. I used two slices of uncooked bacon around each skinless, boneless chicken chest. Be sure to use the Hormel 5 oz. JAR of dried beef. Information technology is much less salty than the dried beef that I have made creamed dried beef with. I followed the instructions exactly for the sauce and it was succulent over hot cooked noodles. Leave the soup in the condensed form and add together the sour foam for the sauce. I likewise only did half-dozen chest pieces. The sauce amount was perfect for 6 servings. Thank you for the yummy recipe!
01/xv/2003
I love this dish! Information technology is and then expert and so simple. I do have a couple of suggestions that I comprise when I gear up the dish. (one) Try rinsing the dried beefiness and bacon under lukewarm h2o. It cuts down on the saltiness and doesn't seem to bear upon flavor, and (two)instead of using just cream of mushroom soup, use equal portions of cream of mushroom with garlic and cream of chicken soups.
04/08/2001
They just don't come whatever easier then this to fix!!! The chicken cooks up more tender then any I have Ever served. I accept cutting downwards the stale beef (to about one-half of what was called for), every bit information technology was a flake too salty for my grouping. I also put an actress bowl of mushroom soup/sour cream in the oven to bake as extra gravy. This recipe was a nail hit with all who ate it! Try IT!!
01/28/2002
We've been making this same recipe but with a dissimilar name for years and it's crawly. I similar to double the sour foam and the soup because the sauce is then yummy. I've fabricated it many times without the dried beef considering I didn't accept it on hand and it'due south even so wonderful. Think I'll effort what someone else suggested and attempt adding a slice of dried beefiness to the inside of the chicken chest earlier I roll it up. Endeavor this -y'all'll dearest it.
02/07/2003
Slap-up recipe!!! I served 30 meals and had no leftovers!! I took the advice of some reviewers and used Buddig beef and rolled inside the breasts, wrapped them with the bacon and browned merely a bit before baking. I likewise covered for most of the time.
04/30/2005
This is very like to Party Chicken I on this site. I accept been making this for years. I sometimes omit the salary and utilize reduced fat sour cream and salubrious choice cream soup, I usually use craven soup as we don't intendance for mushrooms. Delicious!
06/02/2002
Easy, piece of cake, easy! This takes all of xv minutes to gear up and identify in the oven. My husband loved it, and I constitute it very good. Knowing that he would want more of the cream gravy, I doubled the liquid amounts. It went well with mashed potatoes and a side of broccoli. Note: I would wash the beefiness next time and use less of it.
11/15/2003
WOW. Near definitely not the healthiest recipe but quite yummy to make up for information technology. The simply changes I made was to utilize but iv breasts but yet doubled the soup and sour foam (my hubby likes lots of "gravy"). We both really enjoyed this and will make again very soon. I poured the gravy over egg noodles. Very good. I also pre-cooked the bacon halfway to minimize the grease.
01/23/2004
Chicken came out very tender and tasty. Will make again.
10/08/2003
My family loves this dish! I use cream of chicken soup considering some at my house wont consume mushrooms. I besides cook at 350 for one hour. Chicken comes out succulent and fall-autonomously tender. Gravy is corking over potatoes or rice.
04/04/2004
Ok, so I'm not the globe's best melt. I forgot to thaw the chicken and so I cooked information technology frozen and added another 30 minutes cooking time. Information technology was wonderful. What a forgiving, tasty recipe!
08/12/2001
Way likewise salty. I would cut down on the beef jerky quite a chip. None of the kids would eat it. I guess it was likewise foreign.
01/10/2001
This is a delicious recipe that I have fabricated earlier with a slight variation-- flatten the chicken breasts a little and roll the stale beefiness inside, then wrap with the bacon.
01/11/2002
The combination of beefiness, pork & chicken was a pleasant surprise to our taste buds. Excellent company dish! I half-cooked the bacon prior to wrapping the chicken, soaked the stale beef in basin a h2o while cooking the bacon to remove the salt, used 2 cans of soup (cream of craven and cream of mushroom). I cooked as directed for three hours, but I think that maybe it was a flake too long. Most of the soup cooked away and the chicken was a bit dry (tasty - only dry). I will definitely brand this once more, but would reduce cooking time to 1.5 hours.
08/05/2003
I made this using one package of Buddig luncheon meat, chopped, and an equal amount of thin, sliced hard salami, chopped. I crisped the salary and doubled the sour cream and soup. Rave reviews! It's a keeper.
12/xv/2007
This is an splendid dish. Following suggestions of others, I pounded the chicken breasts to even thinness, layered with beef and rolled into a tight cylinder. Each roll was wrapped with 2 slices of the pre-cooked (or partially cooked) bacon. I likewise added Sherry to the sauce. Very good simply rich. I call back 4 breasts would serve half-dozen-8 when served over rice.
03/12/2001
This was an outstanding recipe. I fixed it for friends and they raved near it. I used Turkey Bacon and Sour Cream Substitute to lower calories and it was nonetheless outstanding in gustation. A definate keeper!
12/29/2005
Very good. I have made this many many times now. The only thing I change is I go the ham slices that are about one/four" thick found by the hams instead of the beef. My whole family loves it
04/04/2005
This is like shooting fish in a barrel to brand. I accept to honestly say that I didn't like it that much. But my husband on the other mitt loved it and loved the favors. If it makes him happy, I will make information technology once more. I used 6 slices of bacon and it alittle worried about the dried beef. Merely everyone has different tastes.
11/07/2002
After reading other reviews on this dish, i decided to exchange the stale beef for proscuitto and wrapped the chicken with pepper bacon. i used two cans of cream of mushroom and used the sauce to put over mashed potatoes. This dish was so good and my kids loved information technology. I volition definitly make this one again.
07/30/2005
This is the easiest craven recipe I've e'er made - information technology was Delicious!!
05/26/2001
when i realized beef jerkey was in the recipe, i was skeptical. but, this dish is absolutely delicious. this recipe is a definate keeper.
01/11/2002
I enjoyed this recipe. Information technology was even ameliorate the second day as a leftover. I used just 2.5 ounces of dried beefiness and served the dish over egg-noodles. The chicken was very moist and both my husband and my 7-year-quondam boy enjoyed it very much. The chicken was so tender that, if it were not for the salary, you could cut information technology with a spoon!
11/xvi/2006
We all felt similar we liked the taste, simply it was wayyy also salty. I would definitely rinse off the beefiness next time.
12/05/2001
This was really the all-time! The chicken was moist, which is a feat unto itself! The flavor, well, you'll have to attempt it! Prissy 'visitor's coming' meal!
08/03/2001
I have used a version of this for years called "Continental Chicken" which I do in my crockpot. I add 1 c. Cr. of Mushroom and 1 c. Cr. of Craven soup; also a T. flour for thickening. I serve this concoction over yellow rice and usually serve with steamed broccoli. Because it is rich, I serve w/a salad of lettuce, standard mandarin orange slices, sliced almonds & sliced middle of celery. I use a italian dressing and elevation with a lite dusting of lemon pepper. [NOTE: if strawberries are in flavor I add sliced strawberries to my salad besides.]
11/21/2013
Prefer crispy bacon? Mix the sour cream, soup and chopped dried beef, spread into pan. Lay chicken over sour cream mixture, lay salary on summit. Cover with foil and bake for 2 1/two hours at 325 F. ... uncover for concluding 30 minutes. DEEEELICIOUS!!!! (This was the first meal my husband ever made for me ... he chosen it Yummy Chicken Dinner. Very appropriate proper name :))
07/23/2002
I live in Canada and I couldn't find beef in a jar and then I used beef jerky. It was really practiced. Cheers!
02/16/2002
Good stuff! I didn't change a thing. Side by side time I'll precook the bacon some, it just wasn't crispy so I couldn't swallow it. The flavor overall was fantastic!
12/24/2001
As usual, I read the reviews starting time. About everyone talked almost the saltiness. I simply rinsed the stale beef (every bit directions land on the jar) and did non have a problem with information technology being salty. Even my five year old wants to know when I am going to make chicken "uncle gene" again!
10/20/2002
I accept made this recipe three times. I have never used dried beef in a jar. I always use the small packaged beef that you would employ for chipped beef. I package, chopped. I used one can of mushroom soup with the designated sour cream. I diluted the soup using i tin can of h2o. I constitute that I did not have quite enough sauce when it was finished. The 2 times since I take used two cans of foam of mushroom soup. I likewise whisked in some thyme and paprika with the sour cream and soup mixture. Try information technology. I think it is a keeper.
06/15/2003
Uck! This was a very greasy dish. The stale beef added a salty layer to information technology. I hateful SALTY. It was almost too salty to eat. The bacon season was way also strong and added alot of grease. It might be better with ham and no dried beefiness. However, this i is going in the trash.
01/21/2002
Then succulent merely a bit salty from the dried beef. The next time I volition rinse the dried beef to remove most of the table salt before using in the recipe. The chicken was so moist and tender.
03/27/2003
This recipe sounded good, but I was only so-so on information technology. It was pretty greasy and VERY salty. I don't call back I'll make it once again.
11/03/2002
This was Succulent! I used sliced beef from the cafeteria and used cream of chicken instead of mushroom.(hubby=mushrooms=phobia) This is another permanent addition to our recipe box! Don't you only Love this site!!!?
11/05/2002
This couldn't be whatsoever easier to do unless someone did it for you. The low oven setting results in chicken that is so tender you don't fifty-fifty need a knife. Super, Super Recipe for big parties or small-scale intimate dinners. Can't say enough about the flavor either....very subtle only definitely great. Thank you
03/01/2002
This was good, simply zip to rave almost as reviews propose.
01/15/2002
My family thought this dish was very skillful fifty-fifty the kids. It made enough sauce to pour over the chicken. Next time I make information technology I will fry the bacon beginning then wrap it around the craven.
02/26/2003
Very greasy! If I were to melt this again I would cook the bacon before baking this dish. Quite salty as well and I only used 2.v oz of dried beef. My husband really liked it and he is a little picky.
02/05/2002
Yuck! This was terrible. Way to greasy. My kids wouldn't touch on it.
03/05/2002
This was real piece of cake to make and the gustatory modality over noodles was absolutly GREAT, only the next time I make this I volition rinse the dried beef fifty-fifty though I only used 2.v oz. it was also salty for us, and I tin't tell what deviation the bacon fabricated in the flavor and so next time I may leave it out of the reciepe. Charlotte
02/24/2001
This is succulent, my whole family loved information technology, and while it takes a while to melt, information technology is piece of cake to prepare. Also makes bang-up leftovers, and the gravy is best served over rice.
12/18/2001
Succulent and moist, but I would add less dried beef, a bit likewise salty for my family and add a chip more soup mix for more sauce.
06/03/2002
This was okay. My husband liked it more than I did, but I don't recollect he would ask me to make it once again. My son (xiii) wasn't thrilled with information technology, but my girl's friend (11) ate it and said information technology was pretty good. But, everyone's tastes are dissimilar, right? My married man will make chicken sandwiches with the leftovers, and that'due south practiced for me...I won't have to make dinner tonight...as he gets home quite late. Thanks Marilyn!
05/thirteen/2002
This was fantastic. I rinsed my beef and used Cream of Mushroom with Roasted Garlic soup. I didn't accept 3 hours to cook it and so I raised the oven temp to 325 and cooked it for 2.5 hours & it was all the same out of this world. It'due south VERY salty and VERY rich. I served information technology with egg noodles and peas.
03/06/2013
I've been making a variation of this receipe for 15 years or so now. I'chiliad not sure if any of the previous reviews said this or not but at that place is an important footstep missing in the recipe hither. You have to rinse each piece of dried beefiness and pat each one dry before using information technology - that is why everyone says it is too salty! Too, I remember mixing the sour cream with golden mushroom gives a much better flavor than regular cream of mushroom soup but I estimate that is simply individual preference...I hope the rinsing the beef tip is helpful - it WILL be too salty without that step - I forgot to do it one time!
02/20/2001
We COOK FOR A 4 FAMILY DINNER CO-OP, THIS WAS A VERY EASY AND VERY TASTY Repast....ALL 15 OF US LOVED IT!!
06/23/2003
Definately a keeper recipe. I didn't think information technology was too salty. I've fabricated this twice now. The kickoff time I rinsed the bacon and beefiness. I thought it lost the flavor. 2d time I didn't rinse annihilation. Definately better the second fourth dimension. Fantastic!
07/31/2002
It was practiced! Salty- i think i'll attempt ham next time- and besides 2 cans of the mushroom soup- the time i call back was a bit to long, i'd shorten that also...otherwise, not bad!
07/29/2014
I grew up eating this and have non had in many years. When I first tasted this it brought me back to my babyhood. First, the people who are complaining that this was besides salty... if you read on the stale beef jar, it says that if using in a recipe to rinse with warm h2o earlier using. This volition reduce the salt content. My whole family actually liked this even my picky 16 twelvemonth old. The only matter I volition practise different next time is not use bacon at all equally it did not add much and it was slimmy. Either that or I will brown the chest with the bacon on it before blistering.
08/15/2006
Super piece of cake and delicious...I followed the recipe exactly. My husband loved it, too. I volition definitely brand this again.
09/20/2007
My hubby was so impressed with this meal because it tastes and looks gourmet without all the prep work. I did take some suggestions and used the buddig beefiness and lightly cooked and blotted the bacon before wrapping. It was absolutely delicious and very filling... my only proposition is to use more cream of mushroom soup and sour cream for extra sauce. Yummy!
08/xv/2001
I cut down on the dried beefiness, used enough to line the baking pan with a single layer, and the recipe came out perfect... my husband who really doesn't like chicken really loved it. Information technology is easy and good plenty to serve company.
05/27/2001
Very good, my husband raved! It was so piece of cake besides. A keeper. The dried beef actually contributes an interesting flavor.
11/18/2002
This was really good, with just ane exception. I used only the ii.25 oz jar of dried beef and found that to even be too much. Next fourth dimension (and there volition be many more than times) I will merely use 1-2 slices of the dried beefiness nether each chest. I did the consummate blistering time and every bit other reviewers said, this was fork tender. Definately a keeper! Thanks Marilyn.
05/31/2002
Speedy, cute and, most of all.,scrumptious
06/xvi/2007
I've been making this for over 30 years. I don't use bacon anymore -- too much fat. I use lite sour cream and 1 tin can each of cream of mushroom and cream of chicken. I also sprinkle sliced almonds on top before blistering at 275. Very skillful.
11/17/2002
Very good dish. I followed the intructions that ladyhen left in her review. I used Budding beef (lunchmeat), two cans of cream of craven and slices of provelone cheese over the chicken. I likewise pre-cooked the bacon a little and it turned out neat. Non salty at all.
09/09/2002
I love all the ingrediants but didn't like this recipe at all. May have been something I did wrong.
01/05/2002
This is excellent. After reading reviews, I did the minor jar of sliced stale beef and used two cans of mushroom soup. I was amazed at the tenderness of the chicken. Next fourth dimension I plan to add a modest corporeality of white cooking wine. Excellent meal. Groovy that it tin be doubled or tripled easily for number of guests.
02/03/2002
This was so skillful. I only used half of the dried beefiness like so many others suggested. Next fourth dimension I volition besides effort rinsing off the beef as my husband said it was too salty, just I thought it was about right. Healthwise, it would probably be better to soak or rinse first. This was and so easy to make and would exist great for a dinner party. I used thin sliced bacon and information technology crisped upward real squeamish and I only broiled it for about 2 and a half hours.
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Source: https://www.allrecipes.com/recipe/8692/chicken-eugene/
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