Wrap slice bacon around each half bre a st.   Fasten with toothpick.   Layer

shredded beef on bottom of open pan.   T o p with b r easts.   Cover with mix of soup and sour cream.   Bake at 300 degre e s, covered with foil for first hour. Turn to 250 degrees and bake 2 more hou r s.   Baste at halfway time.   Re m ove foil for last 1/2 hour cooking.   Remove toothpicks.   A little vermouth or

sherry may be added to above, if desired.   (For heartier portions, roll 1/2

chicken thigh (bone d ) inside breast p o rt i on.)   Barbara Hayes Joetta Wells



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1 can (10 3/4 oz.) cream of mushroom soup

1 can (10 3/ 4 oz.) cream of celery soup

1 c. mayonnaise or milk

1 tsp. lemon juice

1 bag (20 oz.) frozen broccoli c u ts

(thawed & drained)

3 lb. (8 c.) cooked chicken (in sm.


1 c. shredded Chedd a r cheese (4 oz.)

1 can (2.8 oz.) French fried on i ons



Heat oven to 350 degrees.   Lightly grease 2 (2 quart) shallow b a king dishes. Whisk undiluted soups, mayonnaise and lemon juice i n bowl u ntil we l l b l e n ded. Place half broccoli in bott o m of each baking dish.   Top with ha l f the chic k e n. Pour soup mixture over each; spread to cover; sprinkle with cheese.   Bake

25-30 minutes until lightly browned.   Scatter onions over tops.   Bake 5-7 minutes more.   To freeze:   Cool, wrap tightly in foil a nd freeze up to 3 months.   To reheat frozen, baked wrapped cassero l e 1 1/2 hours at 350 degrees.   Unwrap and bake 10 minutes longer.   Ch a pter KQ, IL Submitted by

Colleen W i se

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