One of many of my mom’s 50’s dishes. That’s what I call any of her recipes that use cream of mushroom soup. Below are two versions of this recipe. The first is my adaptation, which is my preferred way of making Special Baked Chicken.
Cut bacon in half.
Sprinkle chicken with black pepper.
Wrap 1/2 a slice of bacon around each chicken thigh and place in baking dish.
Bake at 350 degrees for 40 minutes. Remove from oven and drain as much of the fat as you can.
In separate bowl, combine sour cream and cream of mushroom soup. Be sure to do this in a separate bowl. I've tried just pouring them into the casserole dish and mixing it there, but it doesn't get the sour cream fully mixed in and it will curdle while baking.
Pour over chicken. Return to oven and bake an additional 20 to 30 minutes, or until sauce is bubbly in the center. If you are doubling the batch (as pictured), cooking time will need to be increased by an additional 15-30 minutes.
Serve over rice or mashed potatoes.
The original recipe, listed second, was given to my mother probably 50 or more years ago by her friend Mary Newell. Such an easy, yet hearty, dinner for those cold cold winter nights (and yes, it sure has been cold throughout the US).
This also makes an easy dinner for guests.
I have many variations on this recipe and I’ll probably write them up at sometime. My favorite way now is to smoke the bacon wrapped chicken, and then in a pan, saute some onions in butter and then heat up the cream of mushroom and sour cream. Pour over the smoked bacon wrapped chicken. yum!
Crockpot and Freezer meal friendly! Yes! this is crockpot friendly. You can season and wrap your chicken in bacon and freeze it ready to drop into a crockpot before you go to work. Cook on low all day while you work. Drain it carefully (easiest to just get a spoon and scoop out excess fat) and pour the sauce over. Turn to high and cook until it is bubbly. If you don’t freeze the chicken, you will want to only cook for 3-4 hours on low.
Pour cold water on the chipped beef, drain and arrange in the bottom of a 12X7 1/2X2 inch baking dish. Cut the chicken breasts in half lengthwise and place on top of the beef; top each half with a slice of bacon.
Bake uncovered in a 350 degree oven for 30 Minutes. Mix together the soup and sour cream and pour on top of the bacon/chicken/beef combination. Bake 25 minutes longer.
Serve with rice.
© 2024 Dish Ditty® | All Rights Reserved.
