Wednesday, August 21, 2013

What We Ate {Chicken Imperial}

Chicken Imperial the ultimate in comfort food (don't we all need that from time to time?), and is nice for weekends because it takes a long time to cook, but you don't have to tend to it AT ALL. Which frees you up for all of the home improvement I know you guys are doing!! I've never tried it in the crockpot, but I'm sure it would be great in there, making it a possible weeknight meal too!  The recipe calls for dried beef, but we ate it with dried venison when I was growing up.  Either way, its delicious.

3 boneless skinless chicken breasts
8 oz of dried beef
1 can cream of mushroom soup
1 1/3 cup sour cream
Brown Rice

Please ignore the dried Italian dressing in this pictures.  I didn't realize that it didn't go in this recipe until later, when it was too late to recreate this picture :)
Preheat oven to 275.  Place chicken in baking dish sprayed with cooking spray. Season chicken with black pepper or other seasonings to taste (the dried beef has plenty of sodium, so I wouldn't recommend salt). Lay dried beef on top of chicken breasts.

Mix cream of mushroom soup and sour cream together. Pour on top of dried beef. 
Cover and bake at 275 degrees for 3 hours. 
Serve over hot cooked rice with a side salad.

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