Chicken With Mushroom Soup, Rice, Dried Beef'
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12/08/2002
I have made this dish over the years with a couple variations. Ane way is to wrap one or two slices of dried beefiness 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 beef, wrapped the rolls with bacon and then browned them to well-baked the bacon earlier baking in sour foam mixture. If I want to exist lazy, I'll wrap the chicken in the salary brown to crisp and then finely chop a few slices of the dried beef and mix it into the sour foam soup mix. With all methods I e'er make extra sauce and always add together sliced fresh mushrooms and a bit of sherry.This is really one of our favorite recipes. I'thousand non sure that I'd like information technology with the whole dried beef slices underneath it all. I think the beefiness needs to be more incorporated into the dish.
09/15/2002
Thanks for "exposing" what my husband used to refer to as his grandmother'due south secret recipe! I take loved this always since he made it for me the first time, and I similar being able to make it myself now. Our ingredients are basically the same, only the associates is a little different. Instead of stale beef, nosotros use the inexpensive thin sandwich beef (Carl Buddig brand in our area). I have never felt the recipe is overly salty, so the luncheon meat must help with this. In add-on, I use chicken breast tenderloins instead of the whole breast. For assembly, we wrap 2 slices of the beef effectually the chicken tenderloin, then wrap the bacon around information technology, then 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 call back information technology'southward the very best way to do it. When it'south done the chicken falls autonomously from being cooked then long. The flavour is amazing, and it reheats wonderfully for the adjacent few days. (Bold there is any left!) I have tried the variations with low fat substitutions and sound it ever tastes pretty much the same... always delicious. When done in the crockpot, just create layers of the chicken wrapped with salary, dried beef, and soup mixture. I also like to top information technology 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 beefiness - information technology took away a lot of the saltiness. Since my showtime time, I've experimented and have placed either chopped spinach, aspargus or sliced carrots on top of the breast before wrapping in the salary. I too layer swiss chesse on top of the salary prior to covering in the soup/sour cream. If I've used spinach, I use cream of spinach soup; aspargus, cream of aspargus, etc. This recipe can actually be changed, added to and it comes out great 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 before, put it in the refrigerator over night, thereby freeing upwards my time when I take company. I likewise leave out the bacon entirely, since tere is plenty of salt and taste without it, and my family complained well-nigh the 'grease'. I increase the sour cream to a pint per can of soup. It as well reheats like a dream, fifty-fifty in a microwave. Also you can cook it at 250, 275, 300, 350, just endeavour and see which result you like. I think information technology is improve the longer it cooks and then I opt for 250, and 3 hours. Enjoy!!
10/08/2002
Nosotros really didn't like this recipe much at all. The flavours were strange and the dried beef remained hard and chewy. I idea it might soften and alloy in with the sauce a bit like the bacon did. I won't be making this again.
04/01/2003
Have MADE THIS FOR YEARS, But WE CALL IT "Craven SUZANNE". NEVER Utilize THE BUDDING BEFF...Only ARMOUR DRIED Beefiness WILL Practice! I'LL Cutting OFF THE FATTY 1/four Acme OF BACON Piece...CUTS DOWN ON Fatty. DON'T Employ ANY Table salt. Also, I DOUBLE SOUR Cream & SOUP FOR More than GRAVY/SAUCE FOR RICE. DELICIOUS & SPECIAL FOR COMPANY OR Sun DINNER!
12/28/2002
Wonderful flavour! Presentation is pretty. The only trouble for me was that information technology was way too salty! Next time I make this, I will be cut down on the amount of dried beefiness and using reduced or no sodium foam of mushroom soup. Also, I will comprehend it with foil during last 60 minutes of cooking fourth dimension. The tops of breasts tended to dry out since it wasn't covered.Thank you Marilyn.
02/16/2003
This was excellent! I used ane can low fat cream of chicken(fam doesn't similar mushroom) light sour cream.I soaked the dried beefiness in h2o and and then just used ane piece per breast and wrapped the breast around the beef , then wrapped precooked turkey bacon around the breast. Put this on earlier church and dejeuner was ready on returning. When I am non trying to count calories and fat I want to effort this with shredded tasso instead of the beef and use reg bacon. It was fantastic even using all low fat ingredients. Will brand again!!!i
03/nineteen/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 1 hour at 275 instead of 3 hours. I thought information technology was very good, super piece of cake and fast.
12/14/2003
My husband and older daughter loved this dish. I did make a few changes. I took the advice of other reviewers and rinsed the dried beef first (a very good tip!). I placed the bacon on top of the craven breasts instead of wrapping them. I used fat-free sour foam. And, I used one can cream of mushroom AND one tin can of cream of chicken soups for more sauce. I cooked uncovered for one hour & 15 mins at 350 deg. (I didn't have the luxury of 3 hours cooking time) and it still turned out wonderfully. The craven was so tender I didn't demand a knife to cut it, and the sauce was plentiful and succulent - perfect over rice!
05/18/2009
Served this to a feast of 100 and it was a huge hit! Cheers!
09/28/2009
The only change I fabricated was to pound the craven breasts flat, place 2 or three slices of dried beef on the chicken, scroll information technology up, then wrap in bacon. I and then poured a mixture of FF sour foam 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. Like other reviewers accept said, I wrap my chicken around the dried beef and then wrap with bacon. I also use cream of chicken soup instead of cream of mushroom. Dried beef is very salty for me, so I've found if I rinse the beef with water and then pat dry, it reduces the saltiness of this dish. After cooking, I add together some cooked instant rice to brand more of a goulash.
03/24/2009
First of all, my kids and I don't consume mushrooms and so we used cream of celery instead. We doubled the amounts of both the soup and the sour foam, and added an eight oz package of cream cheese, one/2 cup of sherry, 1/2 loving 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 dried beef (I soak the dried beef for several hours in hot water to remove a majority of the salt.), then wrap the salary around the dried beefiness wrapped chicken. Place the chicken in a lightly oiled blistering dish. Put the spinach in the baking pan betwixt the chicken breasts. Comprehend 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 like it.
03/10/2008
I will probably add mushrooms and chives to this recipe and serve information technology over rice next time I make it.
09/eighteen/2009
This was cracking for low carb diet if you use less soup, more sour cream and add together some fresh mushrooms. I added some diced onion, footing black pepper and dried parsley to the sauce earlier blistering. Asparagus on the side.
09/16/2002
I've made this twice now and the second fourth dimension I used Gold Mushroom soup and liked it much better. I only wish this particular soup came in a low salt version. Not bad recipe!
04/nineteen/2011
Recipe is but wonderful and virtually mindlessly simple.
02/27/2008
Like the other reviewers take said, the dish tin can be really salty. I merely use 6 oz of beefiness and rinse information technology get-go. I too use ii cans of soup because 1 doesn't make enough sauce for my taste. 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 it was cooked in just about 2 hours.
01/08/2008
I accept used this recipe in the past and have really enjoyed it. I've gotten used to cutting back on the salt without losing all the flavor. I rinse the beef under hot h2o, drain, and blot with paper towels. I also use reduced sodium soups (whichever one you cull). Also, reduced sodium bacon- partially cooked first. It makes a large difference for folks trying to cutting back on the salt, only not the season. Smashing dish with few ingredients!
02/13/2003
I have been making this recipe for years and it is delicious. Very rich. No need to add salt. I usually double the sour foam and soup mixture because we like to have a lilliputian sauce left over for rice.
03/12/2008
I accept made this recipe sooo many times. I have handed information technology out to many friends beyond 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 allow cook for 3-iv hrs while I go chores done. It is so very tender it falls apart. Wonderful Dish!
04/28/2009
Yummy! I doubled the sour cream and mushroom soup. When information technology was almost done, I covered with provolone cheese. I had to melt this longer than three hours... may exist my oven. Regardless, this has a wonderful flavor! I can't await to serve this to a group!
05/19/2003
This is the EASIEST craven recipe I've ever fabricated - and information technology was DELICIOUS. I tripled the recipe and served the cooked production at a church building dinner. I received RAVE reviews. It was very salty, and so next time I would use lower-sodium mushroom soup. I would also take another reviewer'due south advice and lightly cook the bacon to remove some of the fat in advance(I used thick-sliced bacon); I would wrap the dried beef around the craven, then wrap the bacon; finally, I would add sherry to the sauce. The men(particularly) said how wonderful it was!
01/03/2009
Yummmm! The whole family unit loved this and I am cooking it once again for guests tonight.
01/21/2008
Flavors were just ok, nothing special. I did not know what to wait and thought with the combination of bacon and dried beef the dish would accept had a meliorate gustatory modality. A scrap on the banal side.
03/19/2001
This recipe is certainly succulent...I have prepared it many times, merely find that it is fifty-fifty better (tin can you believe information technology) if you marinate it overnight before preparation...but ready, pop in fridge night earlier and it has absorbed more of the stale beef/sour cream/mushroom...very good!
01/20/2005
Couldn't resist trying this recipe, and I'm glad I did. Afterwards reading the previous reviews I adjusted the sour cream to 1 3/4 cups mixed with one tin of foam of mushroom soup, laid the bacon on top of the chicken instead of wrapping, and used 2 (2 oz)packages of Buddig Beef cut in strips to line the 9x12 baking pan. I cooked the craven for three hours uncovered at 300, I used a higher temperature considering I live at a high altitude.The chicken was a picayune dry but adjacent time I make this I'll endeavor the lower temerature and encounter if that helps. The bacon did get well-baked fifty-fifty with the soup/ sour cream topping just I don't think it would have if I had covered the dish. I didn't save the sauce it was kind of sparse and there was a lot of grease from the bacon. The flavor was great, very elegant for a Wed dark family unit dinner just they are my all-time critics. No bad reviews from any of my family unit.
02/17/2008
Serves 10 or 25 just equally easily and what a gustatory modality.
11/21/2008
I was very dissapointed in this recipe. I didn't add together broccoli considering many reviewers said it was salty enough without. I found it to exist very bland. It definitely needed something else to arrive special, merely I'm not quite sure what.
10/22/2002
Wow! What a great recipe! So easy, also! I did brand a few changes to the original though - First off, I used Buddig beef (thin dejeuner meat) instead of the dried beef as several people had suggested. I put a slice of provolone cheese over everything before putting the sauce on. Instead of cream of mushroom soup, I used cream of craven. It was not salty and all. I likewise broiled information technology at 350 for an 60 minutes and it was washed and non dry out 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 accept coming up! Cheers for a great recipe!
02/19/2008
This was pretty tasty. I took the advice of some others and I pounded the chicken flat, then wrapped it around a piece of chipped beef, then wrapped two thin sliced pieces of bacon around each piece of craven. I then browned the chicken(bacon) so that it was nice a dark-brown and a piffling crispy. I so put it in a pan in the 350 caste oven for about 1 hour (not three) and of course I did put the soup/sour cream mixture on it. It was very salty but information technology tasted practiced. Next time I will take the advice of others and rinse the chipped beef first and I will also await for low sodium soup, to aid cut the salt a but. All in all, quite yummy! Even my footling guy who hates chicken and hates bacon liked it!
12/03/2008
You tin can decrease the saltiness by rinsing the dried beef really well in a colander before adding information technology to this dish. Side by side time I brand information technology I'yard likewise going to endeavour low-sodium cream of mushroom soup. Otherwise, my husband and I love 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 chicken and mushroom soup plus put a piece of swiss cheese on the craven before I wrapped it with the bacon strip. I also rinsed the stale beef to go rid of some of the salt. I used the gravy over mashed potatoes and it turned out really adept. My hubby liked it and he ordinarily does non similar casseroles. Cheers.
02/08/2004
I just tried this recipe. Even my picky eaters loved it. I used two slices of uncooked bacon around each skinless, boneless chicken breast. Be sure to use the Hormel 5 oz. JAR of dried beef. It is much less salty than the stale beef that I have fabricated creamed dried beef with. I followed the instructions exactly for the sauce and it was succulent over hot cooked noodles. Go out the soup in the condensed form and add the sour cream for the sauce. I likewise only did 6 breast pieces. The sauce amount was perfect for six servings. Thank you for the yummy recipe!
01/fifteen/2003
I love this dish! It is then practiced and then unproblematic. I do have a couple of suggestions that I incorporate when I prepare the dish. (i) Try rinsing the dried beef and bacon under lukewarm water. It cuts downwards on the saltiness and doesn't seem to affect flavour, and (ii)instead of using just cream of mushroom soup, use equal portions of foam of mushroom with garlic and foam of chicken soups.
04/08/2001
They just don't come up whatsoever easier then this to set!!! The chicken cooks up more than tender and so any I accept EVER served. I have cutting down the stale beef (to about half of what was called for), equally information technology was a fleck also salty for my group. I also put an actress bowl of mushroom soup/sour cream in the oven to broil as extra gravy. This recipe was a smash hit with all who ate it! TRY Information technology!!
01/28/2002
We've been making this same recipe just with a different name for years and it's awesome. I like to double the sour foam and the soup considering the sauce is so yummy. I've made it many times without the dried beef because I didn't have it on paw and it'southward still wonderful. Call back I'll endeavour what someone else suggested and try adding a piece of dried beef to the inside of the craven chest before I scroll it up. Try this -you lot'll love it.
02/07/2003
Dandy recipe!!! I served 30 meals and had no leftovers!! I took the advice of some reviewers and used Buddig beef and rolled within the breasts, wrapped them with the bacon and browned just a scrap before baking. I too covered for most of the time.
04/30/2005
This is very like to Party Chicken I on this site. I have been making this for years. I sometimes omit the bacon and apply reduced fat sour cream and healthy pick cream soup, I usually use craven soup equally we don't care for mushrooms. Delicious!
06/02/2002
Easy, easy, piece of cake! This takes all of xv minutes to prepare and place in the oven. My married man loved it, and I institute information technology very good. Knowing that he would want more of the cream gravy, I doubled the liquid amounts. Information technology went well with mashed potatoes and a side of broccoli. Notation: I would wash the beefiness adjacent time and use less of it.
11/xv/2003
WOW. Most definitely not the healthiest recipe but quite yummy to make up for it. The merely changes I made was to use only four breasts but yet doubled the soup and sour cream (my married man likes lots of "gravy"). Nosotros both really enjoyed this and will make again very soon. I poured the gravy over egg noodles. Very adept. I as well pre-cooked the bacon halfway to minimize the grease.
01/23/2004
Chicken came out very tender and tasty. Will make over again.
10/08/2003
My family loves this dish! I use cream of chicken soup because some at my firm wont swallow mushrooms. I also cook at 350 for 1 hour. Craven comes out succulent and fall-autonomously tender. Gravy is slap-up over potatoes or rice.
04/04/2004
Ok, and then I'yard non the world's best cook. I forgot to thaw the chicken and then I cooked information technology frozen and added another xxx minutes cooking fourth dimension. It was wonderful. What a forgiving, tasty recipe!
08/12/2001
Way likewise salty. I would cut down on the beefiness jerky quite a bit. None of the kids would eat it. I gauge it was too strange.
01/ten/2001
This is a delicious recipe that I take made before with a slight variation-- flatten the craven breasts a little and ringlet the stale beef inside, then wrap with the bacon.
01/11/2002
The combination of beef, pork & chicken was a pleasant surprise to our sense of taste buds. Excellent company dish! I half-cooked the bacon prior to wrapping the chicken, soaked the stale beefiness in basin a water while cooking the bacon to remove the salt, used two cans of soup (cream of chicken and cream of mushroom). I cooked as directed for 3 hours, but I think that maybe it was a fleck too long. Most of the soup cooked away and the craven was a chip dry out (tasty - but dry). I will definitely make this again, but would reduce cooking time to ane.5 hours.
08/05/2003
I made this using one bundle of Buddig tiffin meat, chopped, and an equal amount of thin, sliced difficult 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 excellent dish. Post-obit suggestions of others, I pounded the chicken breasts to even thinness, layered with beef and rolled into a tight cylinder. Each gyre was wrapped with 2 slices of the pre-cooked (or partially cooked) bacon. I also added Sherry to the sauce. Very good only rich. I call back four 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 about it. I used Turkey Salary and Sour Cream Substitute to lower calories and it was still outstanding in gustatory modality. A definate keeper!
12/29/2005
Very good. I have fabricated this many many times at present. The only matter I change is I get the ham slices that are about i/4" thick plant by the hams instead of the beefiness. My whole family loves information technology
04/04/2005
This is easy to make. I have to honestly say that I didn't similar it that much. Simply my husband on the other hand loved it and loved the favors. If it makes him happy, I volition brand information technology over again. I used six slices of bacon and it alittle worried nigh the dried beef. But everyone has different tastes.
11/07/2002
Afterwards reading other reviews on this dish, i decided to exchange the stale beef for proscuitto and wrapped the craven 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 it. I will definitly brand this one over again.
07/30/2005
This is the easiest chicken recipe I've ever made - it was DELICIOUS!!
05/26/2001
when i realized beefiness jerkey was in the recipe, i was skeptical. but, this dish is absolutely succulent. this recipe is a definate keeper.
01/11/2002
I enjoyed this recipe. It was even ameliorate the second day as a leftover. I used but 2.v ounces of dried beef and served the dish over egg-noodles. The chicken was very moist and both my married man and my seven-year-former male child enjoyed it very much. The chicken was and then tender that, if information technology were not for the bacon, you could cut it with a spoon!
11/xvi/2006
We all felt similar we liked the sense of taste, but it was wayyy likewise salty. I would definitely rinse off the beefiness next fourth dimension.
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 endeavor it! Nice 'company's coming' meal!
08/03/2001
I have used a version of this for years chosen "Continental Chicken" which I practice in my crockpot. I add 1 c. Cr. of Mushroom and 1 c. Cr. of Chicken soup; also a T. flour for thickening. I serve this batter over yellow rice and usually serve with steamed broccoli. Considering information technology is rich, I serve due west/a salad of lettuce, mandarin orange slices, sliced almonds & sliced middle of celery. I use a italian dressing and peak with a light dusting of lemon pepper. [Notation: if strawberries are in flavor I add together 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 foam mixture, lay bacon on acme. Cover with foil and broil for 2 1/ii hours at 325 F. ... uncover for terminal xxx minutes. DEEEELICIOUS!!!! (This was the first meal my husband e'er made for me ... he called information technology Yummy Chicken Dinner. Very appropriate name :))
07/23/2002
I alive in Canada and I couldn't find beef in a jar and so I used beef jerky. It was actually proficient. Thank you!
02/xvi/2002
Good stuff! I didn't change a matter. Side by side fourth dimension I'll precook the salary some, information technology but wasn't crispy and then I couldn't swallow 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 stale beef (as directions state on the jar) and did non have a trouble with it being salty. Even my 5 yr erstwhile wants to know when I am going to make craven "uncle gene" once more!
10/20/2002
I have made this recipe three times. I take never used stale beefiness in a jar. I always apply the minor packaged beefiness that you lot would use for chipped beef. One package, chopped. I used one can of mushroom soup with the designated sour cream. I diluted the soup using one tin of water. I institute that I did not have quite enough sauce when it was finished. The two times since I have used two cans of cream of mushroom soup. I likewise whisked in some thyme and paprika with the sour cream and soup mixture. Try it. I call up it is a keeper.
06/15/2003
Uck! This was a very greasy dish. The dried beef added a salty layer to information technology. I hateful SALTY. It was almost too salty to consume. The bacon flavor was fashion besides strong and added alot of grease. It might be amend with ham and no dried beefiness. However, this one is going in the trash.
01/21/2002
So delicious but a chip salty from the dried beef. The adjacent time I will rinse the stale beef to remove near of the table salt before using in the recipe. The chicken was so moist and tender.
11/03/2002
This was DELICIOUS! 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 yous just Dear this site!!!?
11/05/2002
This couldn't be whatsoever easier to practise unless someone did it for you. The low oven setting results in chicken that is so tender y'all don't even need a knife. Super, Super Recipe for large parties or pocket-sized intimate dinners. Tin't say enough about the season either....very subtle but definitely great. Thanks
03/01/2002
This was good, but nothing to rave well-nigh as reviews propose.
03/27/2003
This recipe sounded good, but I was only so-then on it. It was pretty greasy and VERY salty. I don't think I'll go far again.
01/xv/2002
My family thought this dish was very practiced even the kids. It made enough sauce to cascade over the chicken. Next time I make it I will fry the bacon first then wrap information technology around the chicken.
02/26/2003
Very greasy! If I were to cook this again I would melt the bacon before baking this dish. Quite salty also and I only used 2.v oz of stale beef. My husband actually liked it and he is a little picky.
02/05/2002
Yuck! This was terrible. Style to greasy. My kids wouldn't affect it.
03/05/2002
This was real easy to make and the taste over noodles was absolutly Smashing, just the next fourth dimension I make this I will rinse the dried beef even though I merely used two.5 oz. it was besides salty for us, and I tin can't tell what deviation the salary made in the flavor so next time I may leave it out of the reciepe. Charlotte
02/24/2001
This is delicious, my whole family loved it, and while it takes a while to melt, information technology is easy to prepare. Also makes not bad leftovers, and the gravy is best served over rice.
12/eighteen/2001
Delicious and moist, merely I would add together less dried beef, a bit also salty for my family and add together a chip more soup mix for more sauce.
06/03/2002
This was okay. My husband liked it more than I did, simply I don't call back he would ask me to make it again. My son (13) wasn't thrilled with information technology, simply my daughter's friend (11) ate it and said information technology was pretty good. But, everyone's tastes are unlike, right? My husband volition make chicken sandwiches with the leftovers, and that'southward good for me...I won't have to make dinner tonight...as he gets abode quite late. Thanks Marilyn!
05/xiii/2002
This was fantastic. I rinsed my beef and used Cream of Mushroom with Roasted Garlic soup. I didn't take iii hours to cook it so I raised the oven temp to 325 and cooked it for ii.5 hours & it was still out of this world. 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'grand not sure if any of the previous reviews said this or not only at that place is an important step missing in the recipe here. You lot have to rinse each piece of dried beef and pat each one dry before using it - that is why everyone says it is besides salty! Also, I think mixing the sour cream with golden mushroom gives a much better season 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 too salty without that pace - I forgot to do information technology 1 fourth dimension!
02/twenty/2001
We Melt FOR A iv 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 it was too salty. I've made this twice now. The showtime time I rinsed the bacon and beef. I thought information technology lost the flavor. 2d fourth dimension I didn't rinse annihilation. Definately better the 2d time. Fantastic!
07/31/2002
Information technology was good! Salty- i think i'll try ham side by side time- and also 2 cans of the mushroom soup- the time i think was a chip to long, i'd shorten that also...otherwise, not bad!
07/29/2014
I grew upwardly eating this and have not had in many years. When I first tasted this it brought me dorsum to my babyhood. First, the people who are complaining that this was too salty... if you 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 table salt content. My whole family really liked this fifty-fifty my picky 16 yr old. The just thing I will exercise dissimilar next time is not utilise bacon at all equally it did not add much and information technology was slimmy. Either that or I will chocolate-brown the breast with the bacon on it before baking.
08/15/2006
Super easy and delicious...I followed the recipe exactly. My husband loved it, likewise. I will definitely brand this again.
09/xx/2007
My husband was so impressed with this meal because it tastes and looks gourmet without all the prep work. I did have some suggestions and used the buddig beef and lightly cooked and blotted the bacon before wrapping. It was absolutely succulent and very filling... my but proffer is to apply more cream of mushroom soup and sour cream for extra sauce. Yummy!
08/15/2001
I cut down on the dried beef, 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 like shooting fish in a barrel and skilful enough to serve visitor.
05/27/2001
Very good, my hubby raved! Information technology was so easy likewise. A keeper. The dried beefiness really contributes an interesting flavour.
xi/eighteen/2002
This was actually good, with just i exception. I used only the 2.25 oz jar of dried beef and found that to even be too much. Next time (and there will be many more times) I will only utilize one-2 slices of the dried beef under each chest. I did the consummate baking time and as other reviewers said, this was fork tender. Definately a keeper! Thanks Marilyn.
05/31/2002
Speedy, cute and, most of all.,scrumptious
06/16/2007
I've been making this for over 30 years. I don't use bacon anymore -- besides much fat. I use light sour cream and 1 can each of foam of mushroom and cream of craven. I also sprinkle sliced almonds on top before baking at 275. Very good.
eleven/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 too pre-cooked the bacon a little and information technology turned out great. Not salty at all.
09/09/2002
I love all the ingrediants but didn't similar this recipe at all. May take been something I did incorrect.
01/05/2002
This is splendid. After reading reviews, I did the small jar of sliced dried beef and used two cans of mushroom soup. I was amazed at the tenderness of the chicken. Next time I plan to add a small-scale amount of white cooking wine. Fantabulous meal. Bang-up that it can be doubled or tripled easily for number of guests.
02/03/2002
This was so good. I only used half of the stale beefiness similar so many others suggested. Next time I will too try rinsing off the beefiness every bit my husband said it was besides salty, just I idea it was about correct. Healthwise, it would probably be better to soak or rinse first. This was so easy to make and would exist great for a dinner party. I used thin sliced salary and it crisped upwardly real nice and I only baked it for about two and a half hours.
Source: https://www.allrecipes.com/recipe/8692/chicken-eugene/
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