Ingredients
- 2 ounces corned beef slices, (budding)
- 8 ounces bacon, (8)
- 32 ounces boneless skinless chicken breast, (8)
- Sauce
- 8 ounces sour cream
- 10 ounces cream of mushroom soup (1 can)
- 1/4 teaspoon pepper
- Topping
- 1 cup potato chips, crushed
How to Make
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Step 1: Preheat oven to 300 degrees F.
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Step 2: In 9x13 casserole, layer corned beef on the bottom.
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Step 3: Wrap a strip of bacon around each chicken breast.
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Step 4: And lay on top of the corned beef.
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Step 5: The beef can be left whole under each breast or cut the beef into small pieces and place some on each breast before you roll it—-your choice.
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Step 6: Season with pepper to taste.
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Step 7: Mix sour cream and soup and pepper.
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Step 8: Pour over chicken breasts.
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Step 9: Cover.
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Step 10: Bake slow at 300 for 2 hours.
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Step 11: Uncover put on potato chips if you wish.
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Step 12: Bake 15 minutes more until hot and bubbly.
We hope you enjoy this recipe!
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