This recipe has it all, chicken, beef and bacon with mushrooms, sour cream and cream cheese. The recipe for isle chicken is from the 1970s or later. It was a clipping from a magazine that contained no information about the source. This recipe is high on my must try this recipe list.
The recipe will serve 6. Serve it along with a salad and a light desert.
Isle Chicken recipe
- 3 to 4 skinless chicken breasts cut in half and boned
- 1 2.5 oz. jar of dried beef
- 6 to 8 slices of bacon
- 1 can cream of mushroom soup
- 1 4 oz. can of mushrooms
- 1 pint of sour cream
- 1 3 oz. package of cream cheese, softened
Layer the dried beef slices in a large buttered casserole. Wrap a slice of bacon around each chicken breast. Place on top of the beef in the casserole. Mix the soup, sour cream, mushrooms and cream cheese in a bowl until completely blended. Pour the mixture evenly over the chicken breasts. Cover the pan with foil and bake in a 325 degree F oven for 2 ½ hours. Remove the foil the last 30 minutes. Serve over rice.
To take some of the salt out of this recipe put the beef slices in a strainer and run hot water over them. This will remove the excess salt.
I think I will add some diced onion and minced garlic to the sour cream mixture in the recipe.
Rice cooked in chicken broth would go well with this casserole.
Buttered noodles with parsley would also be good.
Serve with a side of carrots or other vegetable.
If you bake it in two pans you could freeze one for a quick meal later in the week.