Gayle’s Special Chicken
I know, I know. Some of you have spent the last week planning and preparing Thanksgiving dinner, but in case you’re sick of turkey or don’t want to think about a meal for next week, here’s another one of my favorites from Mom’s cookbook: Special Chicken. It’s super easy and delicious.
As a reminder, Mom (pictured above in the Smoky Mountains) gave me my very own copy of her cookbook for my 19th birthday when I moved out of the house and into my own apartment. She had gone page by page and written notes to me like “Very good”, “Easy”, “Your Dad’s favorite”, etc. Now that she’s been gone 24 years, those notes are priceless to me. It’s so nice to open a book and hear her voice through her writing. I’m thankful.
So this recipe is one Mom made all the time, and she noted next to it “Good for company”. 🥰 I’ve made it so many times as well. (Possibly for many of you!) So with the holidays coming up, this may be a great one to add to your list! Here’s her recipe for Special Chicken, and I’ve added some of my own notes over time so those are in pink.
Special Chicken (Serves 8-10)
1 dozen chicken breasts (skinless, boneless)
1 package chipped/dried beef (see note below about this item)
1 small carton sour cream
1 can cream of mushroom soup
1 can cream of celery soup
12 slices of bacon
Line 9×12 baking dish and sides with chipped beef. (I usually spray some Pam on the dish first so nothing sticks.) Wrap each chicken breast with a slice of bacon and secure with a toothpick. (Note if you use a color toothpick, it will “stain” your meat.) Place each one on the chipped beef. Mix sour cream and soups. (You can try other kinds of soup as well.) Pour mixture over chicken. Cover loosely with foil and bake at 350 for 2.5 hours or until chicken is tender. Serve over herb rice.
This can also be done in a crock-pot – spray and line the crock-pot with the chipped beef. Then follow all the same directions. Cook for 3-4 hours on high. As always, check chicken to make sure it’s cooked all the way through.
**Chipped beef: this ingredient can be difficult to locate in the store and/or is the one I get the most questions about. See the images below. Sometimes I find it with the canned chicken, and sometimes in back by the butcher. At other times, it’s been random odd places. You may have to ask.
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