Tonight for supper we made a wonderful chicken dish that comes from my family’s collection of recipes.  When I was growing up we always loved having meals at my Aunt Karen’s, she is a fantastic cook.  I hope I become the kind of cook she is, the kind where everyone loves what she makes and talks about it for a long time after.  She makes a delicious turkey that she sets out buffet style for holidays or some of her sons graduations, or the Special “K” aren Bars we had at the lake or the Coke Beans that are so amazing we have been known to have them for breakfast!  I also must dedicate this meal tonight to Miss Julie Snow, my awesome neighbor that floated me a couple cans of cream of chicken soup tonight since when I went to my cupboard I only found split pea….um who in the world bought that and put it in my cupboard???  My cupboard fairy has a twisted sense of humor.  Enjoy the recipe and thanks again Aunt Karen & Miss Julie!

Sour Cream Chicken

Shred one or two packages of dried beef on the bottom of a greased 9x13 pan.  Place boneless, skinless chicken breasts on top of the beef.  Cover the chicken with sliced of bacon.  Bake for 30 minutes at 350 degrees to start cooking the bacon.  In a bowl combine 2 cans cream of chicken soup and 1 large container sour cream.  Pour over the chicken and reduce the heat to 300 degrees.  Bake 2 hours.

I didn’t have any bacon in the fridge but did have a package of bacon bits in the cupboard so I used that instead, and I kept the oven temp at 350 and baked for only 1 hour.

We served this with mashed potatoes and green beans on the side.  This recipe makes extra sauce (you know us…we love the sauce) which is great on the mashed potatoes!

Sorry no photos were available to show you what it looks like, the meringues dug in before I could even remove the pot holders!  ")