Adapted from Ideals Family Cookbook · Bea White
Party Chicken
Ingredients
- 4 whole chicken breasts, boned (8 breast halves)
- 8 slices bacon
- 1 jar (4 oz) dried beef
- 1 cup sour cream
- 1 can condensed cream of mushroom soup (use wheat-free if needed; can size unspecified)
Directions
- Grease an 8-inch square baking pan and arrange the dried beef in an even layer on the bottom.
- Wrap one slice of bacon around each boneless chicken breast half and arrange over the dried beef.
- Mix the sour cream and undiluted condensed cream of mushroom soup together. Pour over the chicken.
- Cover and refrigerate overnight.
- When ready to bake, heat oven to 350°F. Bake approximately 2 hours, until the chicken reaches at least 165°F in the thickest part and the bacon is cooked. If using a cold glass baking dish, let it warm appropriately or use an oven-safe metal pan to prevent thermal shock.
Cookbook source
“Party Chicken,” contributed by Bea White to the Ideals Family Cookbook. The original calls for four whole boned chicken breasts, eight bacon slices, one four-ounce jar dried beef, one cup sour cream and one can mushroom soup. The beef lines a buttered eight-inch square pan, chicken is wrapped with bacon and placed on top, then covered with a mixture of undiluted soup and sour cream. Refrigerate overnight and bake at 350°F for two hours.
Hungry Canary substitutions
Mushroom soup: Many conventional condensed cream-of-mushroom soups contain wheat flour. Choose a wheat-free condensed version or a homemade equivalent if needed. The source does not provide a can size, so none is imposed. All other original ingredients are retained.
Preparation note
The long baking time comes from the original recipe; use a thermometer to ensure the chicken reaches at least 165°F without becoming dry. Dried beef and bacon can contribute considerable salt, so taste before adding additional seasoning.