Hi all, I know I haven't done a recipe Monday in a while, so here goes! And this is probably not the best one to try if you're one of those people with a New Year's resolution to lose weight or reduce your cholesterol. On the other hand, it is easy and delicious, and good for serving at a potluck or covered dish dinner (hence the name). It's a nice warm casserole for a snowy day at home, as well. The prep time is minimal, and it cooks in a slow oven, so there's very little work involved (my favorite!)
This recipe has been in my family for some time; it was always a favorite of ours when we went to visit my grandmother. (And my grandmother lived until she was 89, so eating this regularly didn't appear to have any ill effects on her!)
8 pcs boneless chicken breast- tenders work well
4 slices bacon, uncooked and cut in half
4 oz. dried beef (chipped)
1 can cream of mushroom soup
1/2 pt sour cream
Cover bottom of large greased baking dish with the dried beef.
I'm not sure how easy it is to find dried beef outside of Pennsylvania, so you could substitute some very dry ham, like proscuitto, or even dry-cured salami. We make our own dried "beef" from a leg of venison.
I'm using my very favorite enamel ware pan- nothing sticks to it, ever. (I tried to fit it all in a Pyrex 2 qt baker, but it was too tight.)
Lay pieces of chicken on top. I used two whole breasts, and cut them in half lengthwise (butterflied). You could cut them up even more to get smaller portions, too.
Place 1 piece of bacon on each piece of chicken. I didn't have any uncooked bacon, so I used ham. My husband is an old-fashioned butcher and makes all our ham, so I chose a nice marbled piece for this.
Mix together soup and sour cream, spoon over chicken. Try not to think about your arteries.
Bake for 2 hours at 275, uncovered. Serve with a spinach salad and brown rice to absorb all that cholesterol! Enjoy!