Foodie Friday~

Here is a family favorite
and it is soooo easy.

I either use chicken breasts or tenders.
I also cut off all the little veins and any other
'foreign matter' the butcher leaves behind.

A piece of corned beef goes on both sides of
the chicken...like a sandwich.
I use the thinnest bacon possible, cut the
strips in half, and stretch as it wraps
around the 'sandwich.'

I forgot to grease the dish and nothing bad
happened...another step you could cross out.

(And you can see different ways to
wrap depending on your preference.)

I double the soup and sour cream because--
OMGOSH! this stuff is yummy!!!
Served on sliced potatoes or rice.
If potatoes...I slice 1/4 thick and arrange in
backing dish, drizzle with butter, s&p, and
parsley. Bake along with the chicken--
side by side in the oven.
(baste several times to keep them moist)

Cover meat with soup mixture,
cover loosely with foil,
and bake 3 hours at 275.
(no checking necessary)

This time I loaded up chicken, a pot of rice,
and broccoli as we headed down the street
to MIL's house for dinner.
Cooked my broccoli there because I
just steam for a few minutes...like it
bright green and crisp.

And talk about good leftovers...

More recipe ideas at DesignsbyGollum

We are going to Dallas for the weekend...
hope you all have a good one where
ever you will be.

~Candy~