|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!|