How to make it

  • Line the bottom of a baking dish with the chipped ham or beef.
  • Cut the chicken breasts into oblong strips.
  • If using spinach, place a dollop of spinach on each strip.
  • Roll each piece, seam down.
  • Wrap each strip with a slice of bacon.
  • Lay each chicken budle on top of the chipped ham or beef.
  • In a mixing bowl, mix 1 can of cream of mushroom and 8 ounces of sour cream. Add salt and pepper to taste and whisk well.
  • Pour over top of the chicken.
  • Cover the pan with tin foil or a lid and bake at 300 degrees for about 2-2 1/2 hours.
  • Check chicken at the 45 minute mark. If it seems to be soaking up the soup mixture, mix another can of soup with another 8 ounces of sour cream and add it to the dish as necessary.
  • Serve over mashed potatoes or rice.
  • Garnish with chopped chives or chopped scallions if desired.

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