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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