This may be my most favorite meal ever. I could eat it weekly. If I ever had to choose a last meal, this would probably be it (or a truly perfect medium rare steak, but I can't make that myself). I know it doesn't look like much, but trust me, it is yummy yummy! And I only learned in the last few years that our source for this recipe is my great-grandmother; that makes it extra special. I know she didn't invent it. I've seen it called Chicken Supreme or various other type things around the web, but we know about it because of her. Since we're having a "lean" Valentine's Day this year (no cards for DH and me (we did get our son a card), no dinner out like usual), I've decided to make this for dinner tonight instead. It's red and white, and both DH and I adore it. Sounds perfect to me!
Chicken with Dried Beef
Source: Helen Click (Erin's great-grandmother)
- 1 small jar (2.25 oz) dried beef
- 16 oz sour cream (reduced fat is fine, not fat free)
- 1 can (10 3/4 oz) condensed cream of mushroom soup (fat free is fine)
- 1 lb boneless skinless chicken breasts
- 2-3 cups prepared rice
- Preheat oven to 325 degrees.
- Cut dried beef into small pieces (about 1/2 inch). Sprinkle about half into the bottom of a 9x13 inch baking dish until the bottom is mostly covered.
- In a small bowl, combine sour cream, mushroom soup, and remaining dried beef.
- Evenly space chicken breasts in a single layer on top of the dried beef. Top chicken breasts with sour cream mixture.
- Cover with foil and bake for 60-70 minutes. Uncover and let stand 5 minutes. Serve chicken and sauce over prepared rice.
- I usually make it with reduced fat sour cream and fat free soup, though it is extra decadent with the full fat versions of both.
- The original recipe called for wrapping each chicken breast in bacon and adding a whole stick of butter to the sauce! YIKES! I've never made it that way, though. Trust me, this is perfectly yummy just the way it is.