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8 chicken breasts (boneless and skinless)

1 pkg. chipped beef o r 1 jar smoked chipped beef

1 can undi l uted cream of chic k e n soup

1/2 pt. sour cream

(if desired - wrap ea c h pie c e of chicken w i th 1 pie c e of bacon)



Cover bottom of flat, greased baking dish (8x12) with chipped beef. Arrange chicken on t op of beef.   Mix soup and sour cream.   Pour over chicken.   Bake at 275 degrees for 3 hou r s uncovered.   Serves 8.   Put into oven when you leave f or Sunday Sc h ool and church.   When you get home, cook vegetables, pre p are salad and dinner i s on the t a ble i n 20 minutes.



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------------------- - ---------------- TARRAGON CHICKEN




2 whole chicken bre a sts, boned skinned and pounded to 1/4 inch thickness

All purpose flour

4 tbsp. butter, div i ded

1/2 lb. sliced mushrooms

2 tbsp. all purpose flour

1 c. chicken broth

1 1/4 tsp. minced fresh tarragon or

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