Sometimes, instead
of searching through my recipe files and cookbooks (that tend to be, ahem, in
disarray) for an old favorite recipe, I'll just do a search on my blog to find
it. When I decided to make this recipe, that harkens back to the
seventies, I did just that, and was shocked that it wasn't there. This is a
recipe that everyone seems to have in one form or other, and it's a good one to
have on hand. It is easy, versatile, forgiving, and there isn't a soul who doesn't
like it. I've made it with cream of mushroom soup, cream of celery soup, and
cream of chicken soup, and it has worked out every time. I toss in mushrooms if
I have them, pearl or Cipollini onions, celery, carrots, anything that's handy
and will make this a one-dish meal. For me there is a tiny bit of advanced prep
because, in the same way that I brine pork before cooking it, I soak chicken in
buttermilk overnight before using it. Try this, and you will never again have
dry or stringy chicken, even if you make the mistake of overlooking it.
This retro recipe goes by many
names, but in my family it has always been known as...
Company Chicken
4 skinless/boneless
chicken breasts
4 thin slices of
smoked bacon
1 2-ounce package
Buddig® dried beef, thinly
sliced
1/2 cup sour cream
1 can Low Salt Cream
of Mushroom soup
1/2 cup dry white
wine
Extras:
1 package of fresh
mushrooms, quartered
1/2 cup diced celery
1/2 cup carrots, julienne-sliced
1 Tablespoon freshly
chopped parsley
1 cup pearl onions
Preheat oven to 275ºF.
Rinse and dry chicken breasts and wrap bacon around each breast. Butter the bottom of a 9” x 9” glass baking dish and spread the sliced dried beef across the bottom. Place the bacon-wrapped chicken breasts on top of the beef. In a medium mixing bowl, whisk together the soup, sour cream, and wine. Stir in any of the extras that you care to use. Spread mixture over the top of the chicken. Bake uncovered at 275ºF for 1-1/2 hours and then cover and cook at 350ºF for an additional 1 hour.
This dish can also
be made in a crockpot. Layer ingredients in the manner above in the crockpot
and cook on low for 6 hours.
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Yum! Now I want this chicken with your "cloyingly sweet" pie for dessert - and it's 7:20am.
ReplyDeleteIs that Rice-A-Roni I spy? If so, that's one of my fave packaged foods. (If it isn't, then I didn't say that.)
I am hungry right now Pattie! This chicken looks wonderful.
ReplyDeleteThanks for sharing sweetie. Pinning.
Hugs,
FABBY
This recipe brings back memories Pattie! I know what you mean about it being a crowd pleaser. It's easy, delicious and so versatile. I'm trying a 'new to me' chicken recipe tomorrow that I have a feeling will become a fav. Maybe I'll share it if I have the chance to take any pics.
ReplyDelete