How to make it

  • Preheat oven to 350° F. Lightly grease 9” x 13” pan.
  • Rinse dried beef very well and pat dry (removes some of the salt). Line bottom of pan with dried beef.
  • Fry bacon in large pot (yes, I said pot) until just beginning to crisp. Reserve drippings. Remove from pan and cut bacon strips in half crossways. Set aside.
  • In reserved bacon drippings, on medium heat, saute chicken breasts until brown on both sides; no need to cook through. Remove from pan and lay over dried beef in casserole dish. Lay ½ strip bacon over each piece of chicken.
  • In same pot, saute onions and mushrooms until onions are transluscent and mushrooms have softened.
  • To sauteed vegetables, add cream of mushroom soup, sour cream and wine (if using); heat over medium heat until bubbly. Spread over chicken. Sprinkle paprika on top.
  • Bake uncovered for 1 - 1 ½ hours until chicken is cooked through and sauce is bubbly.
  • Serve with hot buttered egg noodles or hot cooked rice and a nice green vegetable.
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    " It was excellent "
    rosemaryblue ate it and said...
    This is an absolutely wonderful recipe! Love it.
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