Line large flat 2 to 3-quart casserole with dried beef.
Place in oven to dry out beef.
Roll each chicken breast and wrap with slice of bacon.
Place chicken on top of beef.
Combine soup and sour cream, pour over chicken.
Sprinkle with paprika.
Cover casserole with foil and bake 3 hours in 300\u00b0 oven.
Remove foil for at least 1/2 hour to brown.
Don't add any salt.
Grease pan (9 x 13-inch or lasagna pan).
Line pan with dried beef.
Wrap chicken with bacon.
Mix sauce (soup, sour cream and wine).
Pour over chicken.
Cover.
Refrigerate at least 2 hours or overnight.
Uncover and bake 3 hours at 275\u00b0.
Serves 8 to 10.
Cover bottom of 9 x 9-inch pan with dried beef.
Add a cube of Swiss cheese to each chicken breast; roll and wrap each breast with a strip of bacon.
Fasten with toothpicks, if necessary.
Arrange chicken on dried beef.
Mix undiluted soup and sour cream.
Pour over chicken.
Bake uncovered at 300\u00b0 for 3 hours.
Line bottom of glass dish with dried beef.
Season chicken breasts and wrap with bacon strips.
Bake at 350\u00b0 for 1 hour. Remove from oven and drain juice and grease.
Mix soup and sour cream.
Add a little water, just enough to thin mixture to pour over the chicken.
Bake another hour.
Mix soup and sour cream together and place in 9 x 13.
Wrap chicken with dried beef and bacon.
Place on top of soup and sour cream.
Bake at 300\u00b0 for 3 hours, covered.
Serve over rice.
Role one piece of bacon around each chicken breast and secure with a toothpick.
Line large casserole dish with dried beef.
Place chicken on top of dried beef.
Mix soup and sour cream.
Spoon over chicken.
Bake uncovered at 250 degrees for 3 hours.
If you prefer the dip not be salty, first rinse the dried beef & dry, prior to chopping it.
Mix all ingredients thoroughly.
Refrigerate a few hours. However, it is better if it sits over night.
Grease bottom of baking dish with butter.
Clean chicken good. Cover bottom of dish with dried beef.
Next, lay chicken breasts over dried beef.
Pour the uncooked soup over chicken.
You may need to spread it out.
Cover dish with foil.
Bake for 2 hours at 325\u00b0.
Pound chicken breasts to flatten them. In a 2-quart casserole dish, line bottom with dried beef. Place chicken breasts on top of dried beef. Place layer of dried beef on top of chicken breasts. Mix together sour cream and cream of chicken soup. Spread over all ingredients. Bake at 350\u00b0 for 45 to 50 minutes.
Melt butter in saucepan; add onion and green pepper. Cook until tender, about 5 minutes. Cut dried beef into small pieces; add to onion mixture and continue cooking until beef is slightly browned. Stir in soup, milk, pepper and paprika. Heat to boiling. Cook macaroni, using unsalted water. Drain, then rinse with cold water and drain again.
Combine macaroni with dried beef sauce. Pour into 1 1/2-quart casserole dish. Sprinkle with cheese. Bake, uncovered, in 350\u00b0 oven 20 to 30 minutes.
Line bottom of baking dish with dried beef.
Roll and wrap each chicken breast with bacon and secure with a toothpick. Arrange on top of dried beef.
Mix together mushroom soup and sour cream.
Pour over chicken.
Sprinkle with paprika and bake, uncovered, for 3 hours at 275\u00b0.
Line casserole dish with dried beef.
Roll bacon around each piece of chicken.
Secure with toothpick.
Do not season.
Combine mushroom soup with sour cream.
Place chicken in casserole dish and pour the mixture over it.
Let stand overnight.
Bake at 250\u00b0 for 2
1/2 hours.
Arrange dried beef in a shallow pan.
Wrap a strip of bacon around each chicken breast.
Arrange over beef.
Spread the soup and sour cream mixture over the chicken.
Cover with foil.
Bake at 300\u00b0 for two hours.
Increase heat to 350\u00b0 and bake, uncovered, for 20 to 30 minutes.
Soften cream cheese.
Mix with dried beef.
Add olive juice to ease mixing.
Dice olives and mix in.
Garnish with olives after cheese spread is shaped into ball.
Cover bottom of a 9 x 13-inch pan with slivered dried beef. Wrap each breast with a slice of bacon and arrange on layer of dried beef.
Mix the sour cream and soup and spread over chicken breasts.
Cover and bake at 350\u00b0 for 2 hours.
Uncover and bake 1/2 hour longer.
uart glass casserole baking disk with non-stick cooking spray.
Cover bottom of large shallow casserole with dried beef.
Place chicken breast on the beef; place a piece of semi-fried (limp) bacon on each piece of chicken.
Mix sour cream and mushroom soup and spread over the casserole.
Bake 2 hours at 350\u00b0.
Grease bottom of casserole dish.
Lay dried beef on bottom. Put chicken pieces on top of beef.
Mix soup and sour cream and pour on top.
Cover.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
In large casserole dish, place a layer of dried beef slices, slightly overlapping each other.
Wrap a slice of bacon around each chicken breast and place on top of dried beef.
In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup.
Heat through until cream cheese is partially melted.
Pour sauce over chicken.
Sprinkle each breast with paprika.
Cover and bake for 2 hours at 350.
When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.
Roll up chicken pieces.
Take slices of bacon and wrap around chicken; hook with toothpicks.
Butter 10 x 10 x 2-inch casserole dish.
Line with dried beef.
Place chicken on top of beef.
Mix mushroom soup with sour cream.
Pour over chicken.
Cover with foil and bake 2 hours at 350\u00b0.
Remove foil and brown about 30 minutes.