This dish, a throwback to the 70’s, is as naughty and rich as a Kardashian and practically makes itself.
I was happy as a pig in a mud puddle today. You see, we have two grandkids who’ll graduate in 2020. What a cool year! Nick and Baylie are first cousins and seniors (already??) at the parochial high school here in town.
After three challenging and structured years they’re finally allowed to leave campus for lunch, so once a week or so, when I’m not working, they’re invited to the actual GB’s Kitchen (our house!) on the outskirts of town for their noon meal. And they can bring friends! Today was a record, we had 8!!
I absolutely love cooking for them and I’m gathering up precious memories of laughing teenagers gathered round the old wooden table in my humble kitchen. Cuz poof! This time next year half of our grandkids will be away at college!
Budget friendly, rich and filling, and did I mention it’s easy?
Everything in the meal was on sale so I was pretty excited. The bulk boneless, skinless chicken breast was only $2.99 a pound, the bacon on sale for $1.99 and the package of dried beef, $1.89.
The chicken breasts were Paul Bunyan size so I cut them into approximately 6-8 ounce serving pieces. I used half a package of bacon and the whole 2 3/4 ounce pouch of dried beef.
I make this in a well-aged (like me!) stoneware pan but your cast iron Dutch oven or Le Crueset baking dish would awesome. You can use an ordinary glass or aluminum pan but a heavy pan will give you the best results. Keep an eye on regular pans, lower the oven temperature to 300 degrees and lightly tent with foil if it begins to brown too quick. This is meant to be slow cooked in the dry heat of an oven.
A layer of dried beef
Topped with bacon wrapped chicken breast
Cloaked in the creamy, flavorful sauce
Now, you’re free to roam and can pretty much go do whatever else you need to do while this bakes happily. It doesn’t dry out! It stays moist and tender unless you leave it in for a ridiculous amount of time.
Party Chicken is perfect served with a plainer potato, noodles or rice because there’s an ah-may-zing sauce that forms. I opted for real mashed potatoes, easy on the budget and always a hit.
Remember REAL mashed potatoes?
Homemade rolls smeared with butter and this summer’s jam! Yum!
The kids aren’t keen on vegetables but I’ve found they load up on french cut green beans if I drizzle a little olive oil on them and a sprinkle of kosher salt! So that was the other “side” today.
Next time I’ll share a yummy lemon brownie that starts with a cake mix and bakes up in about 15-20 minutes. It’s a fave dessert after our lunches. The kids walk right by the pan and grab a couple as they file out the door and back to class.
I can’t wait til next week!
Easy. Naughty. Delicious. Party Chicken
Put it in the oven and forget it. The flavors mingle and marry making everything melt in your mouth. Fork tender and packed with flavor. It's naughty and rich as a Kardashian and everyone loves it.
- 5 pounds boneless chicken breast, trimmed and cut into serving size pieces
- 1 package dried beef or about 3 ounces
- 1/2 pound bacon
- 1 large can mushroom soup family size
- 1 cup sour cream or more!
- 2 T Worcestershire sauce
- 2 cloves garlic, mashed
Put a layer of dried beef on bottom of pan. I used a stoneware pan but a dutch oven or Le Crueset would work great but this is baked uncovered.
Rinse, trim, and pat dry boneless chicken breast and cut into serving size pieces. Wrap bacon around each piece, does not need to be a full slice.
Mix soup, garlic, sour cream and Worcestershire sauce in bowl and spread evenly over chicken breasts. Bake uncovered for about 3 hours at 325 degrees. If bacon gets too brown cover lightly with foil. Sauce will reduce as it bakes.
No matter what you serve alongside this naughty chicken you’ll get compliments!!
Update! Last time I served this the boys loved the sauce so much they asked me to make extra next time so they could spoon some over their mashed potatoes. I have to agree, this sauce is boss!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!