| Ingredients | |
|---|---|
| 2-3 lbs | boneless, skinless, chicken breasts (cut into 8 halves) |
| 2 can | condensed cream of mushroom soup |
| 8 slices | bacon |
| 4oz jar | chipped, dried beef, shredded |
| 2 C | sour cream (about 16 oz) |
| 1 lb pkg | egg noodles |
Directions
- Wrap each chicken piece with a strip of bacon.
- Cover the bottom of a greased baking dish (12x8) with dried beef.
- Arrange chicken breasts on top.
- Mix soup cans and sour cream, pour over chicken.
- Bake for 3½ to 4 hours at 250 degrees.
- Cover with foil; remove foil half way through.
- Boil egg noodles.
- Serve chicken and sauce over noodles.
From Libby Camp (Mom’s Aunt)