Looking for a go-to dinner that you could make in your sleep? Here’s a good one Gwen calls Chicken Eden Isle.
“I’ve made this so many times that my husband now knows exactly what we’re having any time guests are coming for dinner,” Gwen said. “It’s nearly goof-proof, and you can prepare it ahead of time and then put it in the oven a few hours before dinner.”
Gwen says it makes a rich gravy that’s great over rice. “It’s not low-fat but it’s so good you won’t care,” she added.
Chicken Eden Isle
6 boneless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 large container sour cream
1 jar Armour dried beef
6 bacon slices
Directions: Place one layer of dried beef on bottom of deep baking dish. Wash and dry thawed chicken breasts and wrap each one in a slice of bacon. Place wrapped chicken breasts on top of dried beef. Mix cream of chicken soup, cream of mushroom soup and sour cream together in large bowl. Pour soup and sour cream mixture on top of chicken breasts. Cover. Bake at 325 for 2 hours. Remove cover and brown slightly for 10-20 minutes. Serve over rice.
CLICK HERE to see recipes from our Mealtime Mama sponsor My Brother’s Salsa. You can also read about how local mama Helen got started making My Brother’s Salsa. The website is fun to visit!