Sunday, October 5, 2008

Breast of Chicken Eden Isle

We love to have this during the holidays! I like it with LeSeur peas and Sister Scuberts rolls. Delicious.

Breast of Chicken Eden Isle

6-8 boneless, skinless chicken breasts
I small jar dried beef (found on the grocery aisle with tuna and other canned meat)
2 cans cream of chicken soup
2 cups (16 oz) sour cream
8 oz cream cheese, softened
pepper to taste
hot, cooked rice

Line bottom of a 9x13 baking dish with the dried beef. Lay chicken breasts on top and sprinkle with pepper. Mix (I use my mixer) the softened cream cheese, sour cream and cream of chicken soup. Pour over chicken breasts and bake at 325 for 1.5 hours. Serve over hot cooked rice.

This is very, very rich. And worth every calorie!

*I've also tried making this in the crock-pot with success. I used my kitchen shears to cut the dried beef into bite-sized pieces and mixed it together with the soup, cheese mixture. Cook on low for 4-5 hours or until chicken is done.


Stacy at Exceedingly Mundane said...

Oh, how I love this stuff! I haven't made it in years. I can't remember what we used to call it, but my husband dubbed it "Candlelight Chicken" because I made it for him early on when we were dating. Set the table all nice, fresh flowers, lit candles, the whole nine yards. Stuff I never do any more! LOL! Even back then, he must have realized it was special because he started asking for "candlelight" chicken!


Gretchen said...

Oh, how I'm waiting for zaftig to become the vogue, so I can have this w/o any guilt what-so-evah!


Julie said...

This is an old family favorite....

We have always called it "Party Chicken"....

I need to make this again soon!!!


Mrs. Claus said...

This is in my family cookbook, as "Evil Chicken" it's wonderfully evil. LOL!