6 whole boneless skinless chicken breasts, halved
12 slices bacon, raw
2 (4 ounce) packages dried beef ( NOT beef jerky!!)
2 (10 1/2 ounce) cans cream of chicken soup
2 cups sour cream
1 (8 ounce) packages Philadelphia Cream Cheese
4 cups long grain and wild rice blend ( I use Uncle Ben’s)
Preheat oven to 350 F.
Pepper (don’t salt) the chicken breasts.
Wrap bacon around each breast.
Place layer of beef in the bottom of the baking dish and arrange bacon wrapped chicken on top of beef slices.
Combine chicken soup, sour cream, and cream cheese, mix till completely blended; pour over the chicken breasts.
Cover tightly with foil and bake at 350 F for 2 hours. When chicken is tender, remove foil and brown lightly.
About 30 minutes before chicken is done, prepare the wild rice.
Serve chicken hot over rice.
Time preparation: 15 min.
Time total: 135 min.