Chicken Rolls
Peg Skold
An easy do-ahead recipe fit for company. Great served with wild rice.
ingredients
- 8 chicken breasts (4 whole breasts halved)
- 1/2 pound bacon strips
- 2 - 5 oz. jars dried beef (Hormel)
- 1 - can mushroom soup
- 1 cup sour cream
- paprika
directions
- 1
Spray the inside of a 9 X 12 inch pan (glass) with non-stick spray. Chop or shred the dried beef and spread on the bottom of the pan. Fold under the corners of a chicken breast piece making it into a ball. Wrap with a piece of bacon and then place on top of the shredded beef. Repeat with the other chicken breasts. Mix together the mushroom soup and sour cream and spread over the top of the chicken breasts. Then sprinkle with paprika.
- 2
Cover the dish with foil and refrigerate over night.
- 3
Bring the dish to room temperature and then bake at 275 (yep, that’s two seventy-five)degrees for 1 1/2 hours covered. Remove the foil and bake another 1 1/2 hours uncovered.
notes
Start this a day ahead.
Source: Peg Skold
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