We wanted to share with you a super simple chicken dish our family enjoys.
Teri’s Favorite Chicken in Chipped Beef
2 pkgs. 2 ounces each chipped beef (we like Carl Buddig brand)
6 medium-size chicken breasts
1 – 10 3/4 oz. can cream of mushroom soup
1 cup sour cream
salt and pepper
Line a large, shallow buttered baking dish with the chipped beef and then place the chicken on top. Salt and pepper the chicken. Mix cream of mushroom soup and sour cream (leave the soup condensed: do not add water or milk). Spread with the soup-sour cream mixture and bake uncovered, in a 300-degree oven for 2 1/2 to 3 hours.
Salt and pepper the chicken.
Spread on top of the chicken.
“In thee, O LORD, do I put my trust;
let me never be ashamed:
deliver me in thy righteousness.”