Sunday, January 19, 2014

UGLY Chicken A La Christine

I named this chicken after my beloved boyfriend's mother.  She made this once over the summer when I was in Virginia and it wasn't like anything else I had ever eaten!  I was surprised by how tasty it is, especially because it's not the most visually appealing food--as shown in these pictures!  It doesn't get the UGLY in front of it's name because of Christine--she is actually a bombshell.  (Normal 50 year olds shouldn't be allowed to look as fantastic as her!)  It gets the UGLY in front of it's name because people are sometimes a little hesitant to taste it because it's so ugly!  Despite its appearance, however, give it a taste and you won't be disappointed!

Tastes WAY better than it looks!

It is made with an ingredient that I find particularly odd--dried beef!  Yikes! "Dried" and "beef" in the same product name, under any normal circumstances, make me worry.  Who wants beef that's dried out and comes in a little jar that doesn't expire for months?! Well, maybe I just think it's weird because my family never consumed dried beef while I was growing up.  I'm sure my mother would have had no idea what to do with it!  Or, perhaps it's more of a southern-type ingredient--you know, it's used in Cream Chipped Beef.  Either way, this dish makes excellent use of dried beef--it adds a nice saltiness, and now I'm not as skeptical of it!

I found this in the store by the tuna, Spam, etc.

Browsing the internet, I learned that this isn't solely a creation of Christine's.  But, she gets credit for introducing this to me.  Since this summer, I've made it for my family, and they've also enjoyed it as much as I do! The chicken is tender and slow-cooked, the cream sauce is divine and tastes great with mashed potatoes, and the bacon and beef give it lots of flavor.

STEP ONE: Line the bottom of a 9x13 glass baking dish with dried beef.  No need to grease dish.  You can also use like a glass casserole/hot dish.

STEP TWO: Wrap 6 chicken breasts with 2-3 slices of the dried beef and 1 piece of bacon.  I had two extra pieces of bacon so I also threw those in there!  

OPTIONAL: You can definitely throw in some mushrooms!  I put some sliced white button mushrooms on 1/2 only, because I knew my brother wouldn't touch this with a 10 ft. pole if it had visible 'shrooms!

STEP THREE: Combine 8 oz. (1 cup) of sour cream with 1 can of Cream of Mushroom soup.  Spread atop chicken and mushrooms.  

STEP FOUR: Cover with aluminum foil.  Bake @275 for ~3 hours.  I like to take it out at the halfway mark just to mix the sauce because it separates a bit. I also stir it again, then cook uncovered for the last 15 minutes or so.

***This will be very soupy if you make it in the slow cooker! NO BUENO!


  1. Beefy Chicks!!! This is the best comfort food dinner. So good. Mashed potatoes required. My husband fights me for these leftovers!

  2. The cook at my sorority house used to make this, but without the mushrooms and adding stuffing to the top! SO GOOD. She calls it Eden Isle Chicken. It was always a special treat once a year.

  3. I am so surprised I found this recipe online. My family has been cooking this for YEARS. And it came from my late Aunt Pat who is also from Virginia. Small world. I think it's a sign that I need to make this tonight. Great recipe!