Chicken Breast Bacon Soup and Dried Beef Recipe
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12/08/2002
I take fabricated this dish over the years with a couple variations. One mode is to wrap 1 or two slices of stale beef around the craven breast, then wrap a couple of slices of partially cooked bacon around that. I've also pounded the breasts and rolled them with the stale beef, wrapped the rolls with bacon and so browned them to well-baked the salary before blistering in sour cream mixture. If I desire to be lazy, I'll wrap the chicken in the salary brownish to crisp and then finely chop a few slices of the dried beef and mix information technology into the sour cream soup mix. With all methods I always make extra sauce and always add sliced fresh mushrooms and a bit of sherry.This is really i of our favorite recipes. I'm not sure that I'd like it with the whole dried beef slices underneath it all. I think the beef needs to exist more incorporated into the dish.
09/fifteen/2002
Cheers for "exposing" what my husband used to refer to every bit his grandmother's secret recipe! I have loved this ever since he made it for me the first time, and I like being able to make it myself now. Our ingredients are basically the aforementioned, but the associates is a little different. Instead of dried beef, we use the cheap thin sandwich beefiness (Carl Buddig brand in our area). I have never felt the recipe is overly salty, so the dejeuner meat must help with this. In add-on, I use craven chest tenderloins instead of the whole breast. For associates, we wrap two slices of the beefiness around the chicken tenderloin, and then wrap the salary around it, and so cascade the sour cream/soup over the top of the assembled pieces.
08/19/2003
I've been preparing this recipie for many years in my crockpot. I remember information technology'south the very best way to practise information technology. When it's done the chicken falls apart from beingness cooked so long. The flavour is astonishing, and it reheats wonderfully for the adjacent few days. (Bold there is whatever left!) I have tried the variations with low fat substitutions and audio information technology ever tastes pretty much the same... always succulent. When done in the crockpot, only create layers of the chicken wrapped with bacon, dried beefiness, and soup mixture. I also similar to top it off with a few fresh mushrooms near the end of the cooking process.
06/15/2002
I used deli sliced boiled ham instead of the chipped beef - it took away a lot of the saltiness. Since my first fourth dimension, I've experimented and have placed either chopped spinach, aspargus or sliced carrots on height of the breast before wrapping in the bacon. I also layer swiss chesse on top of the salary 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 can really be changed, added to and information technology comes out great every time.
12/12/2004
I take had this recipe for 30 years, and the friend who gave information technology to me said it was the most flexible recipe in the globe. She was right. I fix this the day before, put information technology in the fridge over dark, thereby freeing up my time when I have company. I also get out out the bacon entirely, since tere is plenty of table salt and gustation without it, and my family complained about the 'grease'. I increase the sour cream to a pint per can of soup. Information technology also reheats like a dream, even in a microwave. Also you lot tin cook it at 250, 275, 300, 350, only try and encounter which result you lot like. I recall it is meliorate the longer information technology cooks so I opt for 250, and 3 hours. Savour!!
x/08/2002
We really didn't like this recipe much at all. The flavours were strange and the dried beef remained hard and chewy. I thought it might soften and blend in with the sauce a flake similar the bacon did. I won't be making this over again.
04/01/2003
HAVE Made THIS FOR YEARS, But We CALL It "CHICKEN SUZANNE". NEVER Use THE BUDDING BEFF...Merely ARMOUR Dried BEEF Will DO! I'LL Cut OFF THE FATTY 1/four Pinnacle OF Salary SLICE...CUTS Downward ON FAT. DON'T USE Any Table salt. ALSO, I DOUBLE SOUR CREAM & SOUP FOR More GRAVY/SAUCE FOR RICE. Delicious & SPECIAL FOR Visitor OR Sun DINNER!
12/28/2002
Wonderful season! Presentation is pretty. The only trouble for me was that it was way as well salty! Side by side fourth dimension I make this, I will exist cutting down on the corporeality of dried beef and using reduced or no sodium cream of mushroom soup. Also, I will cover it with foil during final hour of cooking time. The tops of breasts tended to dry out since information technology wasn't covered.Cheers Marilyn.
02/xvi/2003
This was excellent! I used one can low fat foam of chicken(fam doesn't like mushroom) lite sour cream.I soaked the dried beef in h2o and then just used ane slice per breast and wrapped the breast around the beefiness , then wrapped precooked turkey bacon around the breast. Put this on before church and lunch was ready on returning. When I am non trying to count calories and fat I want to endeavour this with shredded tasso instead of the beefiness and use reg bacon. Information technology was fantastic even using all low fat ingredients. Volition make again!!!1
03/19/2003
I made this into a five star recipe by adding 1/4 cup of sherry to the sauce and sprinkling the sauce-covered craven with parmesan and paprika. I also cooked the bacon, but kept it soft and merely cooked the chicken for i 60 minutes at 275 instead of three hours. I thought it was very proficient, super easy and fast.
12/14/2003
My hubby and older daughter loved this dish. I did make a few changes. I took the advice of other reviewers and rinsed the stale beef showtime (a very skillful tip!). I placed the bacon on top of the chicken breasts instead of wrapping them. I used fat-free sour foam. And, I used one can cream of mushroom AND one can of cream of chicken soups for more sauce. I cooked uncovered for i hour & 15 mins at 350 deg. (I didn't accept the luxury of 3 hours cooking fourth dimension) and information technology still turned out wonderfully. The chicken was so tender I didn't demand a pocketknife to cutting it, and the sauce was plentiful and succulent - perfect over rice!
05/eighteen/2009
Served this to a banquet of 100 and it was a huge hit! Thanks!
09/28/2009
The only modify I made was to pound the chicken breasts flat, place two or three slices of stale beefiness on the chicken, roll it 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 meal - served it with steamed broccoli and buttered baby potatoes. Thanks!
11/12/2009
I have been cooking this for years, with a slight variation. Similar other reviewers accept said, I wrap my chicken effectually the stale beef and then wrap with bacon. I besides use cream of chicken soup instead of cream of mushroom. Dried beef is very salty for me, and so I've found if I rinse the beef with water and so pat dry out, information technology reduces the saltiness of this dish. After cooking, I add some cooked instant rice to brand more of a casserole.
03/24/2009
First of all, my kids and I don't eat mushrooms so nosotros used foam of celery instead. Nosotros doubled the amounts of both the soup and the sour cream, and added an 8 oz package of foam cheese, 1/2 loving cup of sherry, 1/2 cup of milk and two packages of frozen spinach (10 oz. ea.). I mixed the sour cream, cream cheese, milk, sherry and soup together. wrapped the chicken breasts with the stale beef (I soak the dried beef for several hours in hot water to remove a majority of the salt.), then wrap the bacon effectually the dried beefiness wrapped chicken. Identify the chicken in a lightly oiled baking dish. Put the spinach in the baking pan between the chicken breasts. Cover 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 one bite and my husband couldn't fifty-fifty pretend to like it.
09/xviii/2009
This was peachy for low carb nutrition if you lot utilise less soup, more sour foam and add some fresh mushrooms. I added some diced onion, footing 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 time I brand it.
09/16/2002
I've made this twice at present and the second fourth dimension I used Gold Mushroom soup and liked it much better. I just wish this particular soup came in a low common salt version. Great recipe!
04/19/2011
Recipe is simply wonderful and almost mindlessly simple.
02/27/2008
Similar the other reviewers have said, the dish tin be actually salty. I only use 6 oz of beef and rinse it start. I also use 2 cans of soup considering one doesn't make enough sauce for my taste. Otherwise, an awesome meal with skilful leftovers!
03/15/2009
Dry. Tedious. Never again.
02/25/2008
excellent! I put the oven at 350 degrees instead and it was cooked in just most two hours.
01/08/2008
I have used this recipe in the past and accept actually enjoyed it. I've gotten used to cutting back on the table salt without losing all the flavor. I rinse the beef under hot water, drain, and blot with paper towels. I as well use reduced sodium soups (whichever ane yous choose). Also, reduced sodium bacon- partially cooked first. It makes a big difference for folks trying to cut back on the salt, but 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 commonly 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 one of their fav dishes! I always cover mine w foil and put on 275 -300 degrees and let cook for three-4 hrs while I get chores done. Information technology is and so very tender it falls autonomously. Wonderful Dish!
04/28/2009
Yummy! I doubled the sour cream and mushroom soup. When it was almost done, I covered with provolone cheese. I had to melt this longer than 3 hours... may be my oven. Regardless, this has a wonderful flavor! I can't expect to serve this to a grouping!
05/19/2003
This is the EASIEST craven recipe I've ever fabricated - and it was DELICIOUS. I tripled the recipe and served the cooked production at a church dinner. I received RAVE reviews. It was very salty, then next time I would apply lower-sodium mushroom soup. I would too accept another reviewer's advice and lightly cook the salary to remove some of the fat in accelerate(I used thick-sliced bacon); I would wrap the dried beefiness around the chicken, then wrap the bacon; finally, I would add sherry to the sauce. The men(specially) said how wonderful it was!
01/03/2009
Yummmm! The whole family loved this and I am cooking it again for guests this evening.
03/xix/2001
This recipe is certainly succulent...I have prepared information technology many times, simply find that information technology is even better (can yous believe information technology) if you marinate information technology overnight earlier preparation...just prepare, popular in fridge night before and it has captivated more of the dried beef/sour cream/mushroom...very good!
01/21/2008
Flavors were but ok, null special. I did not know what to expect and thought with the combination of bacon and dried beef the dish would take had a better taste. A flake on the bland side.
01/twenty/2005
Couldn't resist trying this recipe, and I'thousand glad I did. After reading the previous reviews I adjusted the sour cream to 1 3/4 cups mixed with i tin can of cream of mushroom soup, laid the salary on top of the chicken instead of wrapping, and used two (two oz)packages of Buddig Beef cut in strips to line the 9x12 baking pan. I cooked the chicken for 3 hours uncovered at 300, I used a higher temperature considering I alive at a high altitude.The chicken was a piffling dry but side by side time I brand this I'll try the lower temerature and run into if that helps. The salary did get crisp even with the soup/ sour cream topping just I don't call back 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 bacon. The flavor was slap-up, very elegant for a Wed night family unit dinner but they are my best critics. No bad reviews from any of my family.
02/17/2008
Serves x or 25 just as easily and what a gustation.
11/21/2008
I was very dissapointed in this recipe. I didn't add together broccoli because many reviewers said it was salty enough without. I plant it to be very bland. It definitely needed something else to make it special, but I'm non quite sure 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 luncheon meat) instead of the stale beef as several people had suggested. I put a piece of provolone cheese over everything earlier putting the sauce on. Instead of cream of mushroom soup, I used foam of chicken. It was not salty and all. I also baked it at 350 for an 60 minutes and it was washed and not dry at all. In fact, it sort of reminded me of Chicken Cordon Bleu... Very yummy! I'll be using this for a Murder Mystery Dinner that I have coming upwards! Thanks for a nifty recipe!
02/19/2008
This was pretty tasty. I took the advice of some others and I pounded the craven flat, then wrapped information technology around a slice of chipped beef, then wrapped two thin sliced pieces of bacon around each slice of craven. I then browned the chicken(bacon) so that information technology was nice a chocolate-brown and a lilliputian crispy. I then put it in a pan in the 350 caste oven for about one hr (not three) and of course I did put the soup/sour cream mixture on it. Information technology was very salty only information technology tasted expert. Adjacent time I will accept the communication of others and rinse the chipped beef first and I will also expect for low sodium soup, to help cut the salt a but. All in all, quite yummy! Even my picayune guy who hates chicken and hates bacon liked it!
12/03/2008
You tin can decrease the saltiness by rinsing the stale beef actually well in a colander earlier adding it to this dish. Side by side time I make information technology I'm also going to try low-sodium cream of mushroom soup. Otherwise, my married man and I dear this dish!
02/24/2006
I didn't have regular sour cream so I used the french onion dip that I had and used both craven and mushroom soup plus put a slice of swiss cheese on the chicken before I wrapped information technology with the bacon strip. I too rinsed the dried beefiness to get rid of some of the table salt. I used the gravy over mashed potatoes and it turned out really skilful. My married man liked it and he ordinarily does non like casseroles. Thanks.
02/08/2004
I just tried this recipe. Even my picky eaters loved information technology. I used two slices of uncooked salary effectually each skinless, boneless chicken breast. Exist sure to use the Hormel 5 oz. JAR of stale beef. It is much less salty than the stale beef that I have made creamed dried beef with. I followed the instructions exactly for the sauce and information technology was delicious over hot cooked noodles. Leave the soup in the condensed form and add the sour foam for the sauce. I also but did 6 breast pieces. The sauce amount was perfect for half dozen servings. Thanks for the yummy recipe!
01/15/2003
I love this dish! It is so proficient then simple. I practise accept a couple of suggestions that I contain when I gear up the dish. (ane) Try rinsing the stale beef and bacon under lukewarm water. Information technology cuts downwardly on the saltiness and doesn't seem to affect flavor, and (2)instead of using just foam of mushroom soup, use equal portions of cream of mushroom with garlic and cream of craven soups.
04/08/2001
They just don't come any easier then this to gear up!!! The chicken cooks up more tender and then whatever I take Ever served. I have cut down the dried beefiness (to virtually half of what was called for), as it was a bit too salty for my grouping. I also put an extra bowl of mushroom soup/sour cream in the oven to bake as extra gravy. This recipe was a smash hit with all who ate it! TRY IT!!
01/28/2002
Nosotros've been making this same recipe only with a different name for years and it'south awesome. I similar to double the sour cream and the soup because the sauce is so yummy. I've made it many times without the dried beef considering I didn't have it on hand and information technology'south yet wonderful. Think I'll effort what someone else suggested and try adding a piece of dried beef to the inside of the chicken breast before I coil information technology upwardly. Try this -you'll honey it.
02/07/2003
Great 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 just a scrap before baking. I as well covered for most of the time.
04/xxx/2005
This is very similar to Party Chicken I on this site. I have been making this for years. I sometimes omit the bacon and use reduced fat sour foam and healthy choice cream soup, I unremarkably utilize craven soup as we don't care for mushrooms. Delicious!
06/02/2002
Easy, like shooting fish in a barrel, piece of cake! This takes all of fifteen minutes to prepare and place in the oven. My husband loved it, and I found it very skillful. 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 beef adjacent time and utilize less of information technology.
xi/15/2003
WOW. Most definitely non the healthiest recipe just quite yummy to brand up for it. The just changes I made was to use merely four breasts but yet doubled the soup and sour cream (my husband likes lots of "gravy"). We both really enjoyed this and will brand again very presently. I poured the gravy over egg noodles. Very good. I besides pre-cooked the salary 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 foam of craven soup considering some at my house wont eat mushrooms. I also cook at 350 for one hour. Craven comes out delicious and fall-autonomously tender. Gravy is great over potatoes or rice.
04/04/2004
Ok, so I'thou not the world'southward best melt. I forgot to thaw the chicken so I cooked it frozen and added another 30 minutes cooking time. It was wonderful. What a forgiving, tasty recipe!
08/12/2001
Fashion as well salty. I would cutting down on the beef jerky quite a chip. None of the kids would consume information technology. I guess information technology was likewise foreign.
01/ten/2001
This is a delicious recipe that I have made earlier with a slight variation-- flatten the chicken breasts a little and roll the dried beefiness inside, then wrap with the salary.
01/xi/2002
The combination of beef, pork & chicken was a pleasant surprise to our taste buds. Fantabulous company dish! I half-cooked the bacon prior to wrapping the craven, soaked the dried beefiness in basin a h2o while cooking the bacon to remove the salt, used two cans of soup (cream of craven and cream of mushroom). I cooked as directed for three hours, but I recollect that maybe information technology was a scrap too long. Nearly of the soup cooked away and the chicken was a bit dry out (tasty - but dry out). I will definitely make this again, but would reduce cooking time to 1.v hours.
08/05/2003
I fabricated this using 1 package of Buddig luncheon meat, chopped, and an equal amount of thin, sliced hard salami, chopped. I crisped the bacon and doubled the sour cream and soup. Rave reviews! It's a keeper.
12/xv/2007
This is an excellent 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 also added Sherry to the sauce. Very good but rich. I retrieve 4 breasts would serve vi-eight when served over rice.
03/12/2001
This was an outstanding recipe. I fixed it for friends and they raved about information technology. I used Turkey Bacon and Sour Cream Substitute to lower calories and it was still outstanding in gustatory modality. A definate keeper!
12/29/2005
Very good. I accept made this many many times now. The only matter I modify is I get the ham slices that are about 1/4" thick found by the hams instead of the beef. My whole family loves it
04/04/2005
This is easy to make. I have to honestly say that I didn't like information technology that much. But my husband on the other manus loved it and loved the favors. If information technology makes him happy, I will brand information technology once more. I used 6 slices of bacon and it alittle worried about the dried beef. Simply everyone has different tastes.
eleven/07/2002
After reading other reviews on this dish, i decided to commutation the dried 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 then good and my kids loved it. I will definitly make this one again.
07/30/2005
This is the easiest chicken recipe I've always fabricated - it 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. It was even ameliorate the 2nd solar day as a leftover. I used simply 2.5 ounces of dried beef and served the dish over egg-noodles. The chicken was very moist and both my married man and my seven-yr-old boy enjoyed information technology very much. The craven was so tender that, if information technology were not for the bacon, you could cut information technology with a spoon!
11/16/2006
We all felt similar nosotros liked the taste, only it was wayyy likewise salty. I would definitely rinse off the beef next time.
12/05/2001
This was really the best! The chicken was moist, which is a feat unto itself! The flavor, well, you'll accept to effort it! Squeamish 'visitor's coming' meal!
08/03/2001
I accept used a version of this for years called "Continental Chicken" which I exercise in my crockpot. I add one c. Cr. of Mushroom and ane c. Cr. of Chicken soup; as well a T. flour for thickening. I serve this concoction over yellow rice and ordinarily serve with steamed broccoli. Because it is rich, I serve due west/a salad of lettuce, mandarin orange slices, sliced almonds & sliced heart of celery. I employ a italian dressing and top with a calorie-free dusting of lemon pepper. [NOTE: if strawberries are in season I add sliced strawberries to my salad as well.]
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 top. Cover with foil and bake for 2 1/2 hours at 325 F. ... uncover for last 30 minutes. DEEEELICIOUS!!!! (This was the commencement repast my hubby ever made for me ... he called it Yummy Chicken Dinner. Very appropriate name :))
07/23/2002
I live in Canada and I couldn't find beef in a jar so I used beef jerky. It was actually good. Thank you!
02/16/2002
Skillful stuff! I didn't change a affair. Side by side time I'll precook the bacon some, it simply wasn't crispy so I couldn't eat it. The flavor overall was fantastic!
12/24/2001
As usual, I read the reviews first. Almost anybody talked nigh the saltiness. I simply rinsed the dried beefiness (as directions country on the jar) and did non take a problem with it beingness salty. Even my 5 year quondam wants to know when I am going to make chicken "uncle gene" again!
x/20/2002
I have made this recipe three times. I have never used dried beef in a jar. I ever use the small packaged beef that you would use for chipped beefiness. One package, chopped. I used i can of mushroom soup with the designated sour cream. I diluted the soup using one can of water. I found that I did not have quite enough sauce when information technology was finished. The two times since I accept used two cans of cream of mushroom soup. I also whisked in some thyme and paprika with the sour foam and soup mixture. Attempt it. I call up it is a keeper.
06/fifteen/2003
Uck! This was a very greasy dish. The dried beef added a salty layer to it. I mean SALTY. It was almost besides salty to eat. The bacon flavor was way likewise strong and added alot of grease. It might exist better with ham and no stale beefiness. Even so, this one is going in the trash.
01/21/2002
So delicious but a bit salty from the stale beef. The side by side time I will rinse the dried beef to remove most of the salt before using in the recipe. The craven was and so moist and tender.
03/27/2003
This recipe sounded skillful, simply I was only so-and so on it. Information technology was pretty greasy and VERY salty. I don't think I'll make it over again.
eleven/03/2002
This was Delicious! I used sliced beef from the deli and used cream of craven instead of mushroom.(married man=mushrooms=phobia) This is some other permanent addition to our recipe box! Don't yous only Dear this site!!!?
11/05/2002
This couldn't be any easier to practice unless someone did it for you. The low oven setting results in chicken that is and then tender you don't even need a knife. Super, Super Recipe for large parties or minor intimate dinners. Tin can't say enough about the flavor either....very subtle but definitely swell. Thanks
03/01/2002
This was proficient, simply goose egg to rave about equally reviews advise.
01/15/2002
My family thought this dish was very good even the kids. It fabricated enough sauce to pour over the chicken. Adjacent fourth dimension I make it I will fry the bacon offset and then wrap it around the chicken.
02/26/2003
Very greasy! If I were to cook this again I would cook the salary before blistering this dish. Quite salty likewise and I merely used 2.5 oz of stale beefiness. My husband really liked it and he is a little picky.
02/05/2002
Yuck! This was terrible. Fashion to greasy. My kids wouldn't touch it.
03/05/2002
This was real easy to make and the gustatory modality over noodles was absolutly GREAT, but the side by side fourth dimension I make this I volition rinse the stale beef fifty-fifty though I only used 2.5 oz. it was too salty for the states, and I can't tell what difference the bacon made in the flavor so next time I may exit it out of the reciepe. Charlotte
02/24/2001
This is delicious, my whole family loved it, and while it takes a while to cook, it is easy to fix. As well makes groovy leftovers, and the gravy is best served over rice.
12/18/2001
Succulent and moist, but I would add less dried beef, a bit as well salty for my family and add together a scrap more soup mix for more sauce.
06/03/2002
This was okay. My husband liked it more than than I did, just I don't call up he would ask me to make it once more. My son (thirteen) wasn't thrilled with information technology, but my girl's friend (11) ate it and said it was pretty good. Merely, everyone's tastes are dissimilar, correct? My husband volition make chicken sandwiches with the leftovers, and that'southward good for me...I won't accept to make dinner this night...as he gets dwelling quite late. Thanks Marilyn!
05/13/2002
This was fantastic. I rinsed my beef and used Cream of Mushroom with Roasted Garlic soup. I didn't have 3 hours to cook it so I raised the oven temp to 325 and cooked it for 2.5 hours & it was still out of this globe. It's VERY salty and VERY rich. I served it with egg noodles and peas.
03/06/2013
I've been making a variation of this receipe for 15 years or so now. I'm not sure if any of the previous reviews said this or non simply there is an important step missing in the recipe here. You have to rinse each slice of dried beef and pat each one dry before using information technology - that is why everyone says it is too salty! Also, I think mixing the sour foam with gold mushroom gives a much improve flavor than regular cream of mushroom soup but I guess that is just individual preference...I hope the rinsing the beef tip is helpful - it WILL be likewise salty without that step - I forgot to do it in one case!
02/twenty/2001
We COOK FOR A 4 Family unit DINNER CO-OP, THIS WAS A VERY Like shooting fish in a barrel AND VERY TASTY Meal....ALL fifteen OF US LOVED IT!!
06/23/2003
Definately a keeper recipe. I didn't recall it was as well salty. I've fabricated this twice now. The first time I rinsed the bacon and beef. I thought it lost the flavor. Second time I didn't rinse annihilation. Definately better the second fourth dimension. Fantastic!
07/31/2002
It was good! Salty- i think i'll try ham next time- and also ii cans of the mushroom soup- the time i retrieve was a bit to long, i'd shorten that besides...otherwise, not bad!
07/29/2014
I grew up eating this and have non had in many years. When I first tasted this information technology brought me back to my childhood. First, the people who are lament that this was likewise salty... if y'all read on the dried beefiness jar, it says that if using in a recipe to rinse with warm water before using. This will reduce the salt content. My whole family really liked this fifty-fifty my picky xvi year old. The only thing I volition exercise unlike adjacent time is not use bacon at all as it did not add much and information technology was slimmy. Either that or I will brown the breast with the bacon on it before blistering.
08/15/2006
Super easy and succulent...I followed the recipe exactly. My husband loved it, too. I volition definitely make this again.
09/20/2007
My husband was and 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 beef and lightly cooked and blotted the bacon before wrapping. Information technology was absolutely delicious and very filling... my but suggestion is to utilise more cream of mushroom soup and sour cream for extra sauce. Yummy!
08/xv/2001
I cut downward on the dried beefiness, used plenty to line the blistering pan with a single layer, and the recipe came out perfect... my husband who really doesn't like chicken really loved it. It is piece of cake and good enough to serve company.
05/27/2001
Very skillful, my husband raved! Information technology was and so easy likewise. A keeper. The dried beef really contributes an interesting flavour.
eleven/eighteen/2002
This was actually skillful, with just i exception. I used only the 2.25 oz jar of dried beef and establish that to even be likewise much. Side by side fourth dimension (and there will be many more times) I will only utilize 1-2 slices of the stale beef under each chest. I did the consummate blistering fourth dimension and equally other reviewers said, this was fork tender. Definately a keeper! Thanks Marilyn.
05/31/2002
Speedy, cute and, about of all.,scrumptious
06/16/2007
I've been making this for over 30 years. I don't apply salary anymore -- too much fat. I utilise lite sour foam and one can each of foam of mushroom and cream of chicken. I also sprinkle sliced almonds on tiptop before blistering at 275. Very practiced.
11/17/2002
Very good dish. I followed the intructions that ladyhen left in her review. I used Budding beef (lunchmeat), 2 cans of foam of chicken and slices of provelone cheese over the chicken. I also pre-cooked the salary a little and it turned out neat. Not salty at all.
09/09/2002
I honey 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 small jar of sliced dried beefiness and used 2 cans of mushroom soup. I was amazed at the tenderness of the chicken. Next time I plan to add a small corporeality of white cooking wine. Excellent repast. Slap-up that it can be doubled or tripled hands for number of guests.
02/03/2002
This was then good. I just used one-half of the stale beef like and so many others suggested. Next fourth dimension I will also endeavor rinsing off the beefiness as my husband said information technology was too salty, but I thought it was about right. Healthwise, it would probably be amend to soak or rinse first. This was and then easy to make and would be great for a dinner political party. I used sparse sliced salary and it crisped upwardly real prissy and I simply broiled it for about 2 and a half hours.
Source: https://www.allrecipes.com/recipe/8692/chicken-eugene/
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