Southern Entrees

Sour Cream Chicken

One of Pam's favorites, this creamy topping gives plain chicken a wonderful flavor. Impressive enough to serve guests or for a quiet dinner with your favorite loved one.

Ingredients

4 boneless, skinless chicken breasts
6-8 strips of uncooked bacon
Dried beef (the jarred Armour brand works the best)
1 can cream of chicken soup
1 - 16oz container of sour cream

Directions

Preheat oven to 350 degrees. In a 11 x 8 (or larger) baking pan, line the bottom with a layer of dried beef, until bottom of pan is completely covered. On top of the dried beef, line with a layer of bacon. Lay chicken breasts on top of bacon and dried beef in pan. In a medium bowl, mix together soup and sour cream. Spread sour cream mixture on top of chicken until completely coated. Cover with foil and bake at 350 degrees for 2 hours. Remove foil and bake for an additional hour and twenty minutes. Entree will be lightly brown on top and slightly soupy on sides but will thicken upon sitting for about 15 minutes.

Chicken Pie (Oh My)

This hearty pie is Hugh's favorite dish that always has him beggin' for more (and I love to see a man beg). Great for a casual dinner or lunch with the kids.

Ingredients

1 whole chicken
2 cans cream of potato soup
1 16oz can of mixed vegetables
1/2 cup milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 - 9 inch frozen pie crusts, thawed
1 egg, beaten

Directions

Preheat oven to 375 degrees. Boil whole chicken in lightly salted water. Chicken is thoroughly cooked when it easily pulls from bone and no pink is showing. Let chicken cool, then remove meat from bones. Discard skin, fat and bones and tear chicken into fine strips. In a large bowl, combine chicken, vegetables, milk, soup, thyme, and pepper. Line the bottom of pie pan with the first crust. Pour mixture into pan and cover with top crust. Seal sides and cutout four slits into top of crust for venting. Brush top pie crust with beaten eggs until completely coated, discard remaining egg. Bake at 375 degrees for forty minutes or until crust is lightly brown. Cool for 10 minutes before serving.

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