Chicken Wrapped in Bacon on Top of Buddig Beef
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12/08/2002
I have fabricated this dish over the years with a couple variations. One way is to wrap i or two slices of dried beefiness around the craven breast, and then wrap a couple of slices of partially cooked salary around that. I've also pounded the breasts and rolled them with the stale beef, wrapped the rolls with bacon and then browned them to crisp the bacon earlier baking in sour cream mixture. If I want to be lazy, I'll wrap the chicken in the salary brown to crisp and then finely chop a few slices of the stale beef and mix it into the sour foam soup mix. With all methods I ever make extra sauce and always add sliced fresh mushrooms and a bit of sherry.This is really one of our favorite recipes. I'thou not certain that I'd like it with the whole dried beef slices underneath information technology all. I remember the beef needs to exist more incorporated into the dish.
09/fifteen/2002
Thanks for "exposing" what my married man used to refer to every bit his grandmother's underground recipe! I have loved this ever since he made it for me the start time, and I like being able to make information technology myself now. Our ingredients are basically the same, simply the assembly is a piffling different. Instead of dried beefiness, we use the inexpensive thin sandwich beef (Carl Buddig brand in our area). I take never felt the recipe is overly salty, so the luncheon meat must help with this. In improver, I use chicken breast tenderloins instead of the whole breast. For assembly, we wrap 2 slices of the beef around the chicken tenderloin, then wrap the bacon around it, then pour the sour cream/soup over the top of the assembled pieces.
08/nineteen/2003
I've been preparing this recipie for many years in my crockpot. I retrieve information technology'southward the very best way to practise it. When it'south done the chicken falls autonomously from beingness cooked so long. The flavour is amazing, and it reheats wonderfully for the adjacent few days. (Bold there is any left!) I have tried the variations with low fat substitutions and sound information technology e'er tastes pretty much the same... always succulent. When done in the crockpot, just create layers of the chicken wrapped with bacon, stale beefiness, and soup mixture. I also like to top it off with a few fresh mushrooms near the end of the cooking process.
06/15/2002
I used deli sliced boiled ham instead of the chipped beef - it took away a lot of the saltiness. Since my first fourth dimension, I've experimented and have placed either chopped spinach, aspargus or sliced carrots on top of the breast before wrapping in the bacon. I also layer swiss chesse on top of the salary prior to covering in the soup/sour foam. If I've used spinach, I apply cream of spinach soup; aspargus, cream of aspargus, etc. This recipe tin really exist changed, added to and it comes out great every time.
12/12/2004
I have had this recipe for 30 years, and the friend who gave it to me said it was the most flexible recipe in the earth. She was correct. I set this the day before, put it in the fridge over night, thereby freeing upward my time when I have company. I also leave out the bacon entirely, since tere is plenty of salt and gustation without it, and my family complained about the 'grease'. I increase the sour cream to a pint per can of soup. It also reheats similar a dream, fifty-fifty in a microwave. Also you can cook information technology at 250, 275, 300, 350, just try and see which issue you like. I think it is meliorate the longer information technology cooks so I opt for 250, and 3 hours. Enjoy!!
ten/08/2002
We really didn't like this recipe much at all. The flavours were strange and the stale beef remained hard and chewy. I thought it might soften and blend in with the sauce a flake like the bacon did. I won't be making this again.
04/01/2003
HAVE MADE THIS FOR YEARS, Merely WE CALL It "Chicken SUZANNE". NEVER USE THE BUDDING BEFF...ONLY ARMOUR Stale Beefiness WILL DO! I'LL CUT OFF THE Fat 1/4 Superlative OF Bacon SLICE...CUTS Downwardly ON FAT. DON'T Utilize Whatever Salt. Too, I DOUBLE SOUR CREAM & SOUP FOR MORE GRAVY/SAUCE FOR RICE. DELICIOUS & SPECIAL FOR COMPANY OR SUNDAY DINNER!
12/28/2002
Wonderful season! Presentation is pretty. The merely problem for me was that it was way too salty! Next time I make this, I will be cut down on the amount of dried beef and using reduced or no sodium cream of mushroom soup. Also, I will cover it with foil during terminal hour of cooking time. The tops of breasts tended to dry out since it wasn't covered.Thank you Marilyn.
02/16/2003
This was excellent! I used one tin low fat foam of chicken(fam doesn't like mushroom) calorie-free sour cream.I soaked the stale beefiness in water and and then just used one slice per breast and wrapped the breast around the beefiness , then wrapped precooked turkey bacon effectually the chest. Put this on before church and lunch was fix on returning. When I am not trying to count calories and fat I want to endeavour this with shredded tasso instead of the beefiness and use reg bacon. It was fantastic even using all depression fatty ingredients. Will brand once more!!!1
03/19/2003
I made this into a five star recipe by adding one/4 cup of sherry to the sauce and sprinkling the sauce-covered chicken with parmesan and paprika. I also cooked the bacon, simply kept it soft and merely cooked the craven for i hour at 275 instead of 3 hours. I thought it was very practiced, super easy and fast.
12/xiv/2003
My husband and older daughter loved this dish. I did make a few changes. I took the advice of other reviewers and rinsed the stale beef first (a very good tip!). I placed the bacon on superlative of the chicken breasts instead of wrapping them. I used fat-gratis sour foam. And, I used one can foam of mushroom AND one tin can of cream of chicken soups for more sauce. I cooked uncovered for 1 hour & 15 mins at 350 deg. (I didn't have the luxury of 3 hours cooking time) and it yet turned out wonderfully. The chicken was so tender I didn't need a knife to cut it, and the sauce was plentiful and delicious - perfect over rice!
05/18/2009
Served this to a banquet of 100 and it was a huge hitting! Thank Yous!
09/28/2009
The just change I made was to pound the chicken breasts apartment, place two or three slices of dried beef on the chicken, scroll information technology up, then wrap in bacon. I and then poured a mixture of FF sour cream and low-sodium CoMushroom soup over the top. This was a rich and satisfying repast - served it with steamed broccoli and buttered baby potatoes. Thanks!
xi/12/2009
I have been cooking this for years, with a slight variation. Like other reviewers have said, I wrap my chicken around the dried beef and and so wrap with bacon. I also utilize cream of chicken soup instead of cream of mushroom. Dried beefiness is very salty for me, so I've constitute if I rinse the beef with water and and so pat dry, it reduces the saltiness of this dish. Afterwards cooking, I add together some cooked instant rice to make more of a goulash.
03/24/2009
Offset of all, my kids and I don't eat mushrooms and then we used cream of celery instead. We doubled the amounts of both the soup and the sour foam, and added an 8 oz bundle of cream cheese, 1/2 cup of sherry, i/2 loving cup of milk and two packages of frozen spinach (ten oz. ea.). I mixed the sour cream, cream cheese, milk, sherry and soup together. wrapped the craven breasts with the stale beefiness (I soak the dried beef for several hours in hot water to remove a majority of the salt.), and then wrap the bacon around the dried beef wrapped chicken. Place the chicken in a lightly oiled baking dish. Put the spinach in the baking pan between the chicken breasts. Cover craven and spinach with the creamy mixture and bake as directed in the original recipe.
04/27/2010
Bland and dry. None of my kids ate more than than 1 bite and my married man couldn't even pretend to like information technology.
09/18/2009
This was great for low carb diet if you use less soup, more than sour foam and add some fresh mushrooms. I added some diced onion, ground blackness pepper and dried parsley to the sauce before baking. Asparagus on the side.
03/x/2008
I volition probably add mushrooms and chives to this recipe and serve it over rice next fourth dimension I brand it.
09/sixteen/2002
I've fabricated this twice now and the 2d time I used Aureate Mushroom soup and liked it much better. I only wish this particular soup came in a low salt version. Great recipe!
04/nineteen/2011
Recipe is simply wonderful and almost mindlessly elementary.
02/27/2008
Like the other reviewers accept said, the dish can exist really salty. I only use half dozen oz of beef and rinse it commencement. I as well use 2 cans of soup because one doesn't make enough sauce for my taste. Otherwise, an awesome repast with practiced leftovers!
03/15/2009
Dry. Irksome. Never again.
02/25/2008
fantabulous! I put the oven at 350 degrees instead and it was cooked in just about two hours.
01/08/2008
I have used this recipe in the past and have actually enjoyed it. I've gotten used to cut back on the salt without losing all the flavor. I rinse the beef under hot h2o, drain, and blot with paper towels. I as well use reduced sodium soups (whichever i you choose). Besides, reduced sodium bacon- partially cooked showtime. Information technology makes a large difference for folks trying to cut back on the salt, merely non the flavor. Corking dish with few ingredients!
02/13/2003
I have been making this recipe for years and it is delicious. Very rich. No demand to add common salt. I usually double the sour foam and soup mixture because nosotros similar to have a little sauce left over for rice.
03/12/2008
I have made this recipe sooo many times. I have handed information technology out to many friends beyond the land and they all tell me that is 1 of their fav dishes! I e'er embrace mine w foil and put on 275 -300 degrees and permit melt for 3-4 hrs while I get chores done. It is then very tender it falls autonomously. Wonderful Dish!
04/28/2009
Yummy! I doubled the sour cream and mushroom soup. When information technology was almost done, I covered with provolone cheese. I had to cook this longer than three hours... may exist my oven. Regardless, this has a wonderful flavor! I can't wait to serve this to a group!
05/19/2003
This is the EASIEST chicken recipe I've e'er made - and it was DELICIOUS. I tripled the recipe and served the cooked product at a church dinner. I received RAVE reviews. It was very salty, so side by side time I would apply lower-sodium mushroom soup. I would also take another reviewer's communication and lightly cook the salary to remove some of the fat in accelerate(I used thick-sliced salary); I would wrap the dried beef around the chicken, then wrap the bacon; finally, I would add sherry to the sauce. The men(especially) said how wonderful it was!
01/03/2009
Yummmm! The whole family loved this and I am cooking it again for guests tonight.
03/nineteen/2001
This recipe is certainly succulent...I have prepared information technology many times, but find that it is even improve (tin you believe it) if you marinate it overnight earlier grooming...just ready, popular in fridge dark before and it has absorbed more than of the dried beef/sour cream/mushroom...very good!
01/21/2008
Flavors were just ok, naught special. I did not know what to expect and thought with the combination of salary and dried beefiness the dish would take had a ameliorate gustatory modality. A bit on the bland side.
01/twenty/2005
Couldn't resist trying this recipe, and I'yard glad I did. After reading the previous reviews I adapted the sour cream to 1 three/4 cups mixed with ane can of cream of mushroom soup, laid the bacon on top of the chicken instead of wrapping, and used 2 (2 oz)packages of Buddig Beef cut in strips to line the 9x12 baking pan. I cooked the craven for iii hours uncovered at 300, I used a college temperature considering I live at a high altitude.The chicken was a little dry but next time I make this I'll endeavor the lower temerature and see if that helps. The bacon did get crisp even with the soup/ sour cream topping just I don't think it would accept if I had covered the dish. I didn't save the sauce it was kind of thin and in that location was a lot of grease from the salary. The flavor was great, very elegant for a Wednesday nighttime family unit dinner just they are my best critics. No bad reviews from any of my family.
02/17/2008
Serves 10 or 25 just every bit hands and what a taste.
11/21/2008
I was very dissapointed in this recipe. I didn't add broccoli because many reviewers said it was salty enough without. I found it to be very bland. It definitely needed something else to brand information technology special, but I'k not quite certain what.
10/22/2002
Wow! What a great recipe! So easy, too! I did make a few changes to the original though - Beginning off, I used Buddig beef (sparse luncheon meat) instead of the dried beef as several people had suggested. I put a piece of provolone cheese over everything before putting the sauce on. Instead of cream of mushroom soup, I used cream of chicken. It was not salty and all. I as well baked it at 350 for an hour and it was done and not dry at all. In fact, it sort of reminded me of Craven Cordon Bleu... Very yummy! I'll exist using this for a Murder Mystery Dinner that I take coming up! Thank you for a great recipe!
02/19/2008
This was pretty tasty. I took the advice of some others and I pounded the craven flat, then wrapped it around a slice of chipped beef, then wrapped two thin sliced pieces of bacon around each piece of chicken. I then browned the craven(bacon) so that it was nice a chocolate-brown and a niggling crispy. I then put it in a pan in the 350 degree oven for about 1 hour (non three) and of course I did put the soup/sour foam mixture on information technology. It was very salty but it tasted good. Adjacent time I will take the advice of others and rinse the chipped beefiness starting time and I volition likewise look for low sodium soup, to assistance cut the salt a but. All in all, quite yummy! Even my little guy who hates chicken and hates bacon liked it!
12/03/2008
You can decrease the saltiness by rinsing the stale beef actually well in a colander before adding it to this dish. Side by side fourth dimension I go far I'thou likewise going to try low-sodium cream of mushroom soup. Otherwise, my husband and I love this dish!
02/24/2006
I didn't take regular sour cream so I used the french onion dip that I had and used both chicken and mushroom soup plus put a slice of swiss cheese on the chicken before I wrapped it with the bacon strip. I also rinsed the dried beef to get rid of some of the table salt. I used the gravy over mashed potatoes and information technology turned out really proficient. My husband liked it and he ordinarily does not like casseroles. Thank you.
02/08/2004
I just tried this recipe. Even my picky eaters loved it. I used 2 slices of uncooked bacon around each skinless, boneless chicken breast. Be sure to utilize the Hormel 5 oz. JAR of dried beefiness. It is much less salty than the dried beefiness that I have fabricated creamed dried beefiness with. I followed the instructions exactly for the sauce and it was succulent over hot cooked noodles. Leave the soup in the condensed form and add the sour cream for the sauce. I besides only did 6 breast pieces. The sauce amount was perfect for six servings. Thank you for the yummy recipe!
01/15/2003
I love this dish! It is so good and so elementary. I practice take a couple of suggestions that I incorporate when I set up the dish. (1) Try rinsing the stale beef and bacon under lukewarm water. It cuts down on the saltiness and doesn't seem to affect season, and (2)instead of using just cream of mushroom soup, employ equal portions of foam of mushroom with garlic and cream of chicken soups.
04/08/2001
They just don't come any easier and so this to ready!!! The chicken cooks upwardly more tender then any I take EVER served. I take cut down the dried beefiness (to virtually half of what was called for), as information technology was a bit too salty for my grouping. I besides put an extra bowl of mushroom soup/sour cream in the oven to bake as extra gravy. This recipe was a smash hit with all who ate it! Effort IT!!
01/28/2002
We've been making this same recipe just with a unlike proper name for years and it's crawly. I like to double the sour foam and the soup because the sauce is so yummy. I've made information technology many times without the stale beef because I didn't take information technology on mitt and it'due south still wonderful. Think I'll try what someone else suggested and endeavor adding a slice of dried beef to the inside of the craven breast before I roll it upward. Try this -yous'll love information technology.
02/07/2003
Great recipe!!! I served 30 meals and had no leftovers!! I took the communication of some reviewers and used Buddig beefiness and rolled inside the breasts, wrapped them with the salary and browned just a bit before baking. I also covered for most of the time.
04/xxx/2005
This is very like to Party Chicken I on this site. I have been making this for years. I sometimes omit the bacon and use reduced fat sour cream and healthy selection cream soup, I usually utilize chicken soup every bit nosotros don't intendance for mushrooms. Delicious!
06/02/2002
Piece of cake, piece of cake, piece of cake! This takes all of xv minutes to ready and place in the oven. My married man loved it, and I institute information technology very good. Knowing that he would want more of the foam gravy, I doubled the liquid amounts. It went well with mashed potatoes and a side of broccoli. Annotation: I would launder the beef next time and utilize less of information technology.
11/15/2003
WOW. Well-nigh definitely not the healthiest recipe only quite yummy to brand upwards for it. The only changes I made was to use just 4 breasts just nonetheless doubled the soup and sour cream (my hubby likes lots of "gravy"). We both really enjoyed this and volition make again very soon. I poured the gravy over egg noodles. Very expert. I also pre-cooked the bacon halfway to minimize the grease.
01/23/2004
Chicken came out very tender and tasty. Will make over again.
10/08/2003
My family loves this dish! I use foam of craven soup because some at my house wont swallow mushrooms. I also cook at 350 for one hour. Chicken comes out delicious and fall-apart tender. Gravy is swell over potatoes or rice.
04/04/2004
Ok, then I'm non the world'south best cook. I forgot to thaw the chicken so I cooked it frozen and added another xxx minutes cooking fourth dimension. It was wonderful. What a forgiving, tasty recipe!
08/12/2001
Way besides salty. I would cut down on the beefiness jerky quite a bit. None of the kids would eat information technology. I gauge information technology was too foreign.
01/10/2001
This is a delicious recipe that I accept fabricated before with a slight variation-- flatten the chicken breasts a little and scroll the dried beef within, then wrap with the bacon.
01/eleven/2002
The combination of beef, pork & chicken was a pleasant surprise to our taste buds. Excellent visitor dish! I half-cooked the salary prior to wrapping the chicken, soaked the dried beefiness in bowl a water while cooking the bacon to remove the salt, used two cans of soup (cream of chicken and cream of mushroom). I cooked as directed for three hours, merely I think that maybe it was a scrap too long. Nearly of the soup cooked away and the chicken was a bit dry (tasty - just dry out). I volition definitely brand this again, just would reduce cooking time to 1.v hours.
08/05/2003
I made this using ane packet of Buddig lunch meat, chopped, and an equal amount of thin, sliced difficult salami, chopped. I crisped the bacon and doubled the sour cream and soup. Rave reviews! It's a keeper.
12/15/2007
This is an excellent dish. Following suggestions of others, I pounded the chicken breasts to fifty-fifty thinness, layered with beefiness and rolled into a tight cylinder. Each curlicue was wrapped with 2 slices of the pre-cooked (or partially cooked) bacon. I also added Sherry to the sauce. Very skillful but rich. I call back four breasts would serve 6-8 when served over rice.
03/12/2001
This was an outstanding recipe. I stock-still it for friends and they raved about it. I used Turkey Bacon and Sour Cream Substitute to lower calories and it was still outstanding in gustatory modality. A definate keeper!
12/29/2005
Very adept. I have made this many many times now. The only thing I change is I get the ham slices that are well-nigh 1/4" thick institute past the hams instead of the beef. My whole family loves information technology
04/04/2005
This is like shooting fish in a barrel to brand. I have to honestly say that I didn't like it that much. Merely my husband on the other mitt loved it and loved the favors. If it makes him happy, I volition make it again. I used 6 slices of bacon and it alittle worried almost the dried beef. Only everyone has unlike tastes.
11/07/2002
After reading other reviews on this dish, i decided to exchange the stale beef for proscuitto and wrapped the chicken with pepper bacon. i used 2 cans of cream of mushroom and used the sauce to put over mashed potatoes. This dish was and then skillful and my kids loved it. I volition definitly make this i again.
07/30/2005
This is the easiest chicken recipe I've always made - it was Delicious!!
05/26/2001
when i realized beef jerkey was in the recipe, i was skeptical. merely, this dish is absolutely delicious. this recipe is a definate keeper.
01/11/2002
I enjoyed this recipe. Information technology was even amend the 2nd day as a leftover. I used only 2.five ounces of dried beef and served the dish over egg-noodles. The chicken was very moist and both my hubby and my 7-year-erstwhile boy enjoyed it very much. The craven was so tender that, if information technology were not for the bacon, you could cut information technology with a spoon!
11/xvi/2006
Nosotros all felt like we liked the taste, just information technology was wayyy as well salty. I would definitely rinse off the beef next fourth dimension.
12/05/2001
This was actually the best! The chicken was moist, which is a feat unto itself! The flavor, well, you'll take to try information technology! Overnice 'company's coming' repast!
08/03/2001
I have used a version of this for years chosen "Continental Craven" which I practice in my crockpot. I add 1 c. Cr. of Mushroom and 1 c. Cr. of Chicken soup; also a T. flour for thickening. I serve this concoction over yellow rice and unremarkably serve with steamed broccoli. Because it is rich, I serve w/a salad of lettuce, mandarin orange slices, sliced almonds & sliced heart of celery. I use a italian dressing and top with a light dusting of lemon pepper. [NOTE: if strawberries are in flavour I add sliced strawberries to my salad also.]
eleven/21/2013
Adopt crispy bacon? Mix the sour cream, soup and chopped stale beef, spread into pan. Lay chicken over sour cream mixture, lay salary on top. Embrace with foil and bake for 2 1/ii hours at 325 F. ... uncover for concluding 30 minutes. DEEEELICIOUS!!!! (This was the first repast my husband always made for me ... he called it Yummy Craven Dinner. Very appropriate name :))
07/23/2002
I live in Canada and I couldn't discover beef in a jar so I used beefiness jerky. It was really good. Thank you!
02/16/2002
Good stuff! I didn't change a thing. Adjacent fourth dimension I'll precook the salary some, it but wasn't crispy then I couldn't eat it. The season overall was fantastic!
12/24/2001
As usual, I read the reviews beginning. Most anybody talked about the saltiness. I simply rinsed the dried beef (as directions state on the jar) and did non have a problem with it being salty. Even my 5 twelvemonth former wants to know when I am going to make chicken "uncle cistron" again!
10/xx/2002
I take made this recipe three times. I have never used dried beef in a jar. I ever utilise the minor packaged beef that you would use for chipped beef. One package, chopped. I used ane tin of mushroom soup with the designated sour cream. I diluted the soup using one can of h2o. I found that I did not have quite enough sauce when it was finished. The two times since I have used two cans of cream of mushroom soup. I likewise whisked in some thyme and paprika with the sour cream and soup mixture. Attempt information technology. I think information technology is a keeper.
06/15/2003
Uck! This was a very greasy dish. The stale beef added a salty layer to it. I mean SALTY. Information technology was almost besides salty to swallow. The salary flavor was way besides potent and added alot of grease. It might be meliorate with ham and no dried beef. However, this one is going in the trash.
01/21/2002
So delicious just a flake salty from the dried beef. The next fourth dimension I will rinse the dried beefiness to remove most of the salt earlier using in the recipe. The chicken was and then moist and tender.
03/27/2003
This recipe sounded skilful, just I was only and so-so on it. It was pretty greasy and VERY salty. I don't recollect I'll make it again.
11/03/2002
This was Succulent! I used sliced beef from the deli and used cream of chicken instead of mushroom.(hubby=mushrooms=phobia) This is another permanent addition to our recipe box! Don't you just Beloved this site!!!?
11/05/2002
This couldn't be whatever easier to do unless someone did it for yous. The depression oven setting results in chicken that is and so tender yous don't even need a knife. Super, Super Recipe for large parties or small-scale intimate dinners. Can't say enough about the flavour either....very subtle merely definitely slap-up. Cheers
03/01/2002
This was skilful, simply nothing to rave about as reviews suggest.
01/15/2002
My family unit thought this dish was very skilful even the kids. It made enough sauce to pour over the craven. Next fourth dimension I go far I will fry the salary offset then wrap information technology effectually the chicken.
02/26/2003
Very greasy! If I were to melt this over again I would cook the bacon before baking this dish. Quite salty also and I simply used ii.5 oz of stale beefiness. My husband really liked it and he is a piffling picky.
02/05/2002
Yuck! This was terrible. Fashion to greasy. My kids wouldn't touch it.
03/05/2002
This was real easy to make and the taste over noodles was absolutly Peachy, only the adjacent time I make this I will rinse the dried beef even though I only used 2.5 oz. it was too salty for us, and I tin't tell what difference the bacon made in the flavor so next time I may leave information technology out of the reciepe. Charlotte
02/24/2001
This is delicious, my whole family unit loved it, and while it takes a while to cook, information technology is like shooting fish in a barrel to ready. Besides makes great leftovers, and the gravy is best served over rice.
12/18/2001
Delicious and moist, but I would add less stale beef, a bit too salty for my family and add a scrap more than soup mix for more sauce.
06/03/2002
This was okay. My husband liked information technology more than I did, only I don't call back he would inquire me to make it once again. My son (13) wasn't thrilled with it, but my daughter'south friend (11) ate it and said it was pretty good. Merely, anybody'southward tastes are unlike, right? My married man will make chicken sandwiches with the leftovers, and that's good for me...I won't take to brand dinner tonight...as he gets home quite late. Thanks Marilyn!
05/13/2002
This was fantastic. I rinsed my beef and used Cream of Mushroom with Roasted Garlic soup. I didn't have 3 hours to cook it so I raised the oven temp to 325 and cooked information technology for 2.5 hours & information technology was still out of this world. It's VERY salty and VERY rich. I served it with egg noodles and peas.
03/06/2013
I've been making a variation of this receipe for 15 years or and then now. I'm not sure if any of the previous reviews said this or non but there is an important pace missing in the recipe here. You have to rinse each piece of dried beef and pat each 1 dry before using it - that is why everyone says information technology is too salty! Also, I think mixing the sour cream with golden mushroom gives a much better flavour than regular foam of mushroom soup only I guess that is just individual preference...I promise the rinsing the beef tip is helpful - it WILL be as well salty without that step - I forgot to do it i fourth dimension!
02/20/2001
WE COOK FOR A 4 FAMILY DINNER CO-OP, THIS WAS A VERY Easy AND VERY TASTY Meal....ALL 15 OF US LOVED It!!
06/23/2003
Definately a keeper recipe. I didn't call back it was too salty. I've made this twice at present. The first fourth dimension I rinsed the bacon and beef. I thought it lost the flavor. Second fourth dimension I didn't rinse anything. Definately meliorate the second time. Fantastic!
07/31/2002
It was good! Salty- i think i'll endeavour ham next time- and besides 2 cans of the mushroom soup- the time i remember was a bit to long, i'd shorten that likewise...otherwise, non bad!
07/29/2014
I grew upward eating this and have not had in many years. When I first tasted this it brought me back to my childhood. Starting time, the people who are complaining that this was too salty... if yous read on the dried beef jar, information technology says that if using in a recipe to rinse with warm water before using. This will reduce the salt content. My whole family really liked this even my picky sixteen year onetime. The simply matter I will practice different next fourth dimension is non use bacon at all as information technology did not add together much and information technology was slimmy. Either that or I will brown the breast with the bacon on it before baking.
08/15/2006
Super easy and delicious...I followed the recipe exactly. My married man loved it, besides. I volition definitely brand this again.
09/20/2007
My husband was so impressed with this meal considering information technology tastes and looks gourmet without all the prep work. I did take some suggestions and used the buddig beefiness and lightly cooked and blotted the bacon before wrapping. It was admittedly delicious and very filling... my only suggestion is to utilise more cream of mushroom soup and sour cream for extra sauce. Yummy!
08/xv/2001
I cutting down on the dried beefiness, used enough to line the baking pan with a single layer, and the recipe came out perfect... my married man who really doesn't like chicken actually loved it. Information technology is easy and good enough to serve company.
05/27/2001
Very good, my husband raved! It was and so easy too. A keeper. The dried beef really contributes an interesting flavor.
xi/18/2002
This was really good, with only one exception. I used merely the 2.25 oz jar of stale beef and found that to even be too much. Next time (and there volition exist many more than times) I will only use 1-2 slices of the dried beef under each breast. I did the complete blistering time and as other reviewers said, this was fork tender. Definately a keeper! Thank you Marilyn.
05/31/2002
Speedy, beautiful and, most of all.,scrumptious
06/sixteen/2007
I've been making this for over thirty years. I don't use bacon anymore -- besides much fat. I utilise light sour cream and 1 can each of cream of mushroom and cream of chicken. I also sprinkle sliced almonds on elevation before baking at 275. Very good.
eleven/17/2002
Very skilful dish. I followed the intructions that ladyhen left in her review. I used Budding beef (lunchmeat), ii cans of cream of craven and slices of provelone cheese over the chicken. I also pre-cooked the bacon a little and information technology turned out great. Not salty at all.
09/09/2002
I dear all the ingrediants only didn't like this recipe at all. May have been something I did wrong.
01/05/2002
This is excellent. After reading reviews, I did the small jar of sliced dried beefiness and used two cans of mushroom soup. I was amazed at the tenderness of the chicken. Adjacent fourth dimension I plan to add a pocket-size amount of white cooking vino. Excellent repast. Great that it can be doubled or tripled easily for number of guests.
02/03/2002
This was and so good. I just used one-half of the dried beef like so many others suggested. Next time I will besides try rinsing off the beef equally my married man said it was too salty, simply I idea information technology was about right. Healthwise, information technology would probably be meliorate to soak or rinse starting time. This was and then easy to make and would be cracking for a dinner party. I used thin sliced bacon and it crisped up real nice and I merely baked it for nearly 2 and a half hours.
Source: https://www.allrecipes.com/recipe/8692/chicken-eugene/
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