CHICKEN AND DRIED BEEF RECIPES

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COMPANY CHICKEN WITH DRIED BEEF RECIPE - FOOD.COM



Company Chicken with Dried Beef Recipe - Food.com image

What a rich chicken dish combining the mildness of the chicken with the saltiness of the beef, surrounded in the creamy sauce of cream cheese, sour cream and cream of mushroom soup...Decadent! Serve the sauce over rice, pasta, or noodles...whatever is your fancy!

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (3 ounce) package dried beef, in slices
8 -10 whole boneless skinless chicken breasts
8 -10 slices bacon
2 (3 ounce) packages cream cheese
1 cup sour cream
2 cans cream of mushroom soup
paprika

Steps:

  • 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.

Nutrition Facts : Calories 580.2, FatContent 31.3, SaturatedFatContent 13.8, CholesterolContent 196.7, SodiumContent 1208.8, CarbohydrateContent 7.4, FiberContent 0, SugarContent 1.5, ProteinContent 64.2

CHICKEN WITH GREENS, BEANS AND SEMI-DRIED TOMATOES ...



Chicken with Greens, Beans and Semi-Dried Tomatoes ... image

Rachael pairs a brothy tangle of escarole, cannellini beans, semi-dried tomatoes, shallots + garlic with sauteed chicken in this easy one-pan dinner.

Provided by Rachael Ray

Number Of Ingredients 23

8 chicken thighs
bone-in
skin-on
Salt and pepper  
4 tablespoons EVOO  
1 lemon
halved
2 shallots or 1 small white onion
chopped
4 cloves garlic
thinly sliced
½ cup white wine  
1 cup bone stock or broth  
1 ½-2 pounds escarole
chard or kale or a mix
stemmed
 then coarsely chopped
One 15-ounce can cannellini beans  
1 teaspoon red pepper flakes or ground pepperoncino  
¼ teaspoon freshly grated nutmeg 
1 cup drained semi-dried tomatoes  
Charred bread rubbed with garlic
drizzled with EVOO and sprinkled with flaky sea salt

Steps:

  • Pat chicken dry and season with salt and pepper
  • Heat a large cast-iron skillet over medium-high to high heat
  • Brown chicken skin-side down for 7 to 8 minutes in half the EVOO
  • Flip the chicken, add halved lemon and brown 5 minutes more, then remove to a platter
  • Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Add remaining oil, then shallots or onions and garlic and stir 2 minutes
  • Add wine, then stock or broth and wilt in greens
  • Add beans, red pepper flakes, nutmeg and tomatoes, nest chicken into greens and cook at a simmer 10 minutes more
  • Add juice of the charred halved lemon and serve with charred bread

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