Chicken Wrap by sue!
- 1 jar Dried Beef
- 1 can Cream of Mushroom Soup
- 8 oz Sour Cream
- 6 boneless Chicken breasts
- 6 pieces Bacon
Use a glass pyrex dish sprayed with Pam. (You may rinse off dried beef to reduce salt.). Line the pan with dried beef. Wrap bacon around each chicken breast and place on top of beef. In a small bowl, mix sour cream and soup together. Pour that mixture over the chicken. May add a little pepper and/or cayenne pepper to top. Bake at 250 degrees for 3 hours. Serve with rice.
