| | Directions | | Grease deep casserole dish (9" x 13" will do, but deeper dish gives more room for gravy) and line bottom ad sides with dried chipped beef (lunch meat kind in envelopes is OK). Roll boneless, skinless chicken breasts (or tenderloins of chicken) and wrap with 1/2 slice of bacon, and lay on beef. Mix sour cream, cream of mushroom soup, cream of chicken soup, and milk together. Pour soup mixture over chicken. Bake covered with foil (cut 1 or 2 slits in foil) in 325° oven for 3 hours. Uncover last 15 or 20 minutes. Serve over cook rice or roll. |
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| Ingredients | | - |  | dried chipped beef |
| - | | boneless, skinless chicken breasts |
| - | | bacon |
| - | | 16 ounces sour cream |
| - | | 1 can cream of mushroom soup |
| - | | 1 can cream of chicken soup |
| - | | 1 can milk. |
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