This is not a complicated recipe or even an expensive recipe to prepare, but the results are really sort of decadent and it makes it a dish worthy of company or even for a holiday meal. It's also a dish you can prepare the night before so that you just need to bake it the next day. I got this recipe from a friend of mine whose son went to elementary school and played baseball with my son. She is a fabulous cook and always had the best recipes. They are from Arkansas and the Red Apple Inn is in the area they came from. This has been one of our favorite meals for a long time now. Here is what you will need for this:
6-8 boneless chicken breasts
6-8 slices of bacon
1 small jar of dried beef
2 cans cream of chicken soup
1 8 oz. block of cream cheese, softened
2 cups sour cream
paprika for garnish (optional)
Spray a long baking dish with nonstick spray. Layer the dried beef slices in the bottom. I rinsed this off with warm water first, because it tends to be very salty.
Wrap each chicken breast in a piece of bacon and lay over the dried beef. Sprinkle lightly with black pepper.
Mix the softened cream cheese, the soup, and the sour cream until smooth and spread over the chicken. Sprinkle very lightly with seasoned salt. Cover tightly with foil and place in a 300 degree oven for 2 hours.
Uncover and turn the oven up to 375 and just slightly brown the top. This takes about 10 to 15 minutes.
We like this served over rice, but it's also good over egg noodles or mashed potatoes.
It's pretty if you sprinkle it with just a little paprika for color!