Floyd & I recently had some friends over for supper and I decided to make a family favorite:  continental chicken.  This is one of my grandma’s recipes, and was published a few years back in my hometown’s PEO cookbook.  My friend asked me for the recipe, and I said, “Sure!”, then decided I should just share it with all of you as well!  Head’s up–this is a slow cooking recipe so it’s a good company dish or one to make on a weekend–definitely not a throw-together in-a-hurry kind of supper!

Continental Chicken

6-8 chicken boneless, skinless chicken breasts

6-8 slices of bacon

1 pkg. dried beef slices

1 can cream of mushroom soup (10 oz.)

1/4 c. sour cream

1/4 c. flour

Arrange dried beef on bottom of large greased casserole dish.  Wrap each piece of chicken with a strip of bacon and lay on top of the beef slices.  Mix the soup, sour cream, and flour, then pour it over the chicken.  Bake in oven at 225 degrees for 3 hours.  May be served over rice or buttered noodles.  (We like it with wild grain brown rice.)

ENJOY!

Posted under Recipes