Bacon Chicken

By Admin · June 23, 2010 · Leave a comment

2 lbs chicken breasts

6 slices bacon

1 envelope pressed, sliced beef

1 can cream of chicken soup

2 c. sour cream

1 can mushrooms

Making it Fresh: Snip beef into small strips and arrange on bottom of greased foil baking pan. Cut chicken into strips and place on top of beef, snip bacon in small pieces and place on top of chicken. Combine soup and sour cream. Pour over all, bake at 350 for 1 hour. Serve over hot mashed potatoes, or hot buttered noodles.

Making it to Freeze: Snip beef into small strips and arrange on bottom of greased foil baking pan. Cut chicken into strips and place on top of beef, snip bacon in small pieces and place on top of chicken. Combine soup and sour cream. Pour over all, label and freeze.

Baking from frozen: Completely thaw, bake at 350 for 1 hour. If still frozen, put in 300 degrees oven for 3 hours. Serve over hot mashed potatoes, or hot buttered noodles.