Sunday, December 11, 2011
JBR Company Chicken!
Well, I did some cooking last night. A recipe that my mom made when I was a kid. We'd often have it on Sunday afternoons, after church, when we'd invite folks over for a meal.
It was called Company Chicken, and since we were having company last night, I decided to make it.
It went well. I mean, you can't really go wrong with bacon-wrapped chicken. Bacon makes everything better. Mmmm...bacon.
So here's the recipe, in case you want to try it...
JBR's Company Chicken
1 1 and 1/2 pound pack of boneless chicken breast filets (about 7 or 8 per pack)
1 slice of thick-cut bacon per filet. More bacon, more better!
1 can of sliced dried beef. Armour or Hormel, doesn't matter.
8 oz. sour cream
2 cans Cream of Mushroom soup
-Spray some Pam in the bottom of a casserole dish.
-Line the bottom of the dish with the sliced beef.
-Wrap each chicken breast filet with a piece of bacon. You don't have to toothpick it or anything, just wind the bacon around it.
-Arrange all the wrapped filets on top of the layer of sliced beef.
-Mix the sour cream and soup together in a bowl. Spoon the mix over the chicken. Don't worry if it doesn't cover everything, it will cook down.
-Cover the assembled dish with the pan's lid, or foil.
-Bake in the oven at 350 degrees F for an hour and a half. Let it sit for a few minutes, to cool down. Scoop deep, and make sure you get that beef off the bottom of the pan!
Whalah, Company Chicken! It's mildly salty, so you might want to balance it with something sweet, like those awesome Hawaiian bread rolls that I can eat by the dozen (see that blue shirt puffing out in the gut region? Time for Atkins, again, I think...)
Best served with wild rice as a side, but that's your call.
From my family to yours. Enjoy!
P.S. And thanks to me mum, too. For everything. Yes, I'm a big softy.