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Margaret’s Aunt Jean’s Baked Boneless Chicken Breasts
6 Strips of Bacon
(thin sliced) 1 can (305 g)
condensed cream of mushroom soup* Approximately 3
ounces thinly sliced dried beef 8 ozs. Sour cream
or Crème Fraiche 1 T.
Worcestershire sauce Place thinly
sliced beef in the bottom of a 28 cm x 20 cm (approx.) baking dish. Wrap each piece of chicken in one piece of bacon
and place on top of the sliced beef. Combine
soup, sour cream or crème fraiche and Worcestershire sauce and pour over the chicken. Cover and refrigerate over night. Bake in a slow oven 250-300F (120-150 C) degrees
for 3 hours. Serve over cooked white rice. * I think that
you can substitute the canned soup with a mix in an envelope. Just make it stronger (use less water or milk)
than you would if you were going to eat it as soup, so that you have about 305g. of soup
to mix with the other ingredients. |