Crock Pot Party Chicken With Dried Beef
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12/08/2002
I have made this dish over the years with a couple variations. Ane way is to wrap 1 or 2 slices of dried beef effectually the chicken breast, and then wrap a couple of slices of partially cooked bacon around that. I've also pounded the breasts and rolled them with the stale beef, wrapped the rolls with salary and and then browned them to crisp the salary before blistering in sour cream mixture. If I want to be lazy, I'll wrap the chicken in the bacon brownish to crisp and then finely chop a few slices of the dried beef and mix it into the sour foam soup mix. With all methods I always make extra sauce and always add sliced fresh mushrooms and a bit of sherry.This is actually ane of our favorite recipes. I'm not certain that I'd like information technology with the whole dried beefiness slices underneath it all. I retrieve the beef needs to be more incorporated into the dish.
09/fifteen/2002
Cheers for "exposing" what my hubby used to refer to as his grandmother's hush-hush recipe! I have loved this ever since he made information technology for me the offset fourth dimension, and I like existence able to brand information technology myself at present. Our ingredients are basically the same, but the assembly is a little different. Instead of dried beef, we utilize the inexpensive sparse sandwich beef (Carl Buddig brand in our area). I have never felt the recipe is overly salty, and then the luncheon meat must assist with this. In improver, I use chicken chest tenderloins instead of the whole chest. For assembly, we wrap 2 slices of the beef around the chicken tenderloin, and so wrap the bacon around it, then cascade the sour foam/soup over the top of the assembled pieces.
08/19/2003
I've been preparing this recipie for many years in my crockpot. I recollect it's the very best mode to practice it. When information technology's done the chicken falls autonomously from existence cooked and then long. The flavour is astonishing, and information technology reheats wonderfully for the side by side few days. (Bold there is whatsoever left!) I have tried the variations with low fat substitutions and audio it always tastes pretty much the same... always delicious. When done in the crockpot, just create layers of the craven wrapped with bacon, stale beefiness, and soup mixture. I besides like to height it off with a few fresh mushrooms nigh the terminate of the cooking process.
06/xv/2002
I used deli sliced boiled ham instead of the chipped beefiness - it took abroad a lot of the saltiness. Since my first time, I've experimented and accept placed either chopped spinach, aspargus or sliced carrots on top of the breast before wrapping in the salary. I also layer swiss chesse on meridian of the bacon prior to roofing in the soup/sour foam. If I've used spinach, I utilize foam of spinach soup; aspargus, cream of aspargus, etc. This recipe can really be inverse, added to and it comes out peachy every time.
12/12/2004
I have had this recipe for 30 years, and the friend who gave it to me said information technology was the about flexible recipe in the earth. She was right. I fix this the day before, put it in the fridge over nighttime, thereby freeing upwards my time when I have company. I besides leave out the bacon entirely, since tere is plenty of salt and gustation without it, and my family complained near the 'grease'. I increase the sour foam to a pint per can of soup. It likewise reheats like a dream, even in a microwave. Also you can cook it at 250, 275, 300, 350, only effort and see which event you like. I think it is better the longer it cooks and then I opt for 250, and 3 hours. Enjoy!!
10/08/2002
Nosotros really didn't like this recipe much at all. The flavours were foreign and the dried beef remained hard and chewy. I thought it might soften and blend in with the sauce a bit similar the bacon did. I won't exist making this again.
04/01/2003
HAVE Made THIS FOR YEARS, ONLY We CALL IT "Chicken SUZANNE". NEVER USE THE BUDDING BEFF...ONLY ARMOUR DRIED BEEF Will Practice! I'LL Cut OFF THE FATTY 1/iv Tiptop OF Salary Piece...CUTS DOWN ON FAT. DON'T USE ANY SALT. Besides, I DOUBLE SOUR CREAM & SOUP FOR More than GRAVY/SAUCE FOR RICE. DELICIOUS & SPECIAL FOR COMPANY OR Sun DINNER!
12/28/2002
Wonderful flavor! Presentation is pretty. The only problem for me was that it was way too salty! Next time I make this, I will be cutting downwards on the corporeality of dried beef and using reduced or no sodium foam of mushroom soup. Also, I will cover information technology with foil during last hr of cooking time. The tops of breasts tended to dry out since information technology wasn't covered.Thank you Marilyn.
02/sixteen/2003
This was first-class! I used 1 tin low fat cream of chicken(fam doesn't like mushroom) light sour foam.I soaked the dried beef in h2o and then only used i slice per chest and wrapped the breast effectually the beef , and then wrapped precooked turkey bacon around the breast. Put this on before church building and luncheon was set up on returning. When I am not trying to count calories and fat I want to try this with shredded tasso instead of the beef and utilize reg bacon. It was fantastic even using all low fat ingredients. Will brand again!!!1
03/19/2003
I made this into a 5 star recipe by adding ane/iv cup of sherry to the sauce and sprinkling the sauce-covered chicken with parmesan and paprika. I also cooked the bacon, but kept it soft and just cooked the chicken for one hour at 275 instead of 3 hours. I idea information technology was very good, super easy and fast.
12/14/2003
My husband and older girl loved this dish. I did make a few changes. I took the advice of other reviewers and rinsed the dried beef start (a very good tip!). I placed the bacon on tiptop of the chicken breasts instead of wrapping them. I used fat-complimentary sour cream. And, I used one tin cream of mushroom AND one can of cream of chicken soups for more sauce. I cooked uncovered for 1 hour & 15 mins at 350 deg. (I didn't have the luxury of three hours cooking time) and information technology even so turned out wonderfully. The chicken was so tender I didn't need a knife to cutting it, and the sauce was plentiful and delicious - perfect over rice!
05/18/2009
Served this to a banquet of 100 and it was a huge hit! Cheers!
09/28/2009
The merely change I made was to pound the chicken breasts flat, place two or iii slices of dried beef on the chicken, whorl information technology upwards, then wrap in bacon. I so poured a mixture of FF sour foam and low-sodium CoMushroom soup over the top. This was a rich and satisfying meal - served it with steamed broccoli and buttered baby potatoes. Thanks!
11/12/2009
I accept been cooking this for years, with a slight variation. Like other reviewers have said, I wrap my chicken around the dried beef and so wrap with bacon. I as well use cream of craven soup instead of foam of mushroom. Dried beef is very salty for me, then I've found if I rinse the beef with water and then pat dry, information technology reduces the saltiness of this dish. Later cooking, I add together some cooked instant rice to make more of a casserole.
03/24/2009
Outset of all, my kids and I don't eat mushrooms so we used cream of celery instead. We doubled the amounts of both the soup and the sour foam, and added an 8 oz parcel of foam cheese, 1/2 loving cup of sherry, 1/two cup of milk and 2 packages of frozen spinach (ten oz. ea.). I mixed the sour cream, cream cheese, milk, sherry and soup together. wrapped the craven breasts with the stale beef (I soak the dried beef for several hours in hot water to remove a majority of the salt.), and then wrap the bacon effectually the dried beefiness wrapped chicken. Place the chicken in a lightly oiled baking dish. Put the spinach in the baking pan between the chicken breasts. Comprehend chicken and spinach with the flossy mixture and bake equally directed in the original recipe.
04/27/2010
Bland and dry. None of my kids ate more than i bite and my married man couldn't fifty-fifty pretend to like it.
09/18/2009
This was great for depression carb nutrition if you lot use less soup, more than sour foam and add together some fresh mushrooms. I added some diced onion, ground blackness pepper and stale parsley to the sauce before baking. Asparagus on the side.
03/10/2008
I will probably add together mushrooms and chives to this recipe and serve it over rice side by side time I go far.
09/sixteen/2002
I've made this twice now and the second time I used Golden Mushroom soup and liked it much better. I simply wish this item soup came in a depression salt version. Great recipe!
04/19/2011
Recipe is simply wonderful and about mindlessly simple.
02/27/2008
Similar the other reviewers have said, the dish can exist actually salty. I only employ 6 oz of beef and rinse it first. I also employ 2 cans of soup considering i doesn't make plenty sauce for my gustatory modality. Otherwise, an awesome repast with good leftovers!
03/15/2009
Dry out. Dull. Never once more.
02/25/2008
excellent! I put the oven at 350 degrees instead and it was cooked in but about 2 hours.
01/08/2008
I have used this recipe in the by and take really enjoyed information technology. I've gotten used to cut dorsum on the table salt without losing all the flavor. I rinse the beef under hot water, drain, and blot with paper towels. I also use reduced sodium soups (whichever ane you choose). Also, reduced sodium bacon- partially cooked first. Information technology makes a large departure for folks trying to cut dorsum on the table salt, but not the season. Slap-up dish with few ingredients!
02/13/2003
I have been making this recipe for years and it is delicious. Very rich. No demand to add salt. I usually double the sour cream and soup mixture because we like to have a little sauce left over for rice.
03/12/2008
I have made this recipe sooo many times. I have handed information technology out to many friends across the country and they all tell me that is one of their fav dishes! I always cover mine due west foil and put on 275 -300 degrees and let cook for iii-4 hrs while I get chores done. Information technology is so very tender it falls apart. Wonderful Dish!
04/28/2009
Yummy! I doubled the sour cream and mushroom soup. When information technology was almost done, I covered with provolone cheese. I had to cook this longer than three hours... may exist my oven. Regardless, this has a wonderful flavor! I can't wait to serve this to a group!
05/19/2003
This is the EASIEST chicken recipe I've e'er made - and it was DELICIOUS. I tripled the recipe and served the cooked product at a church dinner. I received RAVE reviews. Information technology was very salty, so next fourth dimension I would use lower-sodium mushroom soup. I would also have another reviewer's advice and lightly cook the salary to remove some of the fat in advance(I used thick-sliced bacon); I would wrap the dried beef around the chicken, then wrap the bacon; finally, I would add sherry to the sauce. The men(especially) said how wonderful it was!
01/03/2009
Yummmm! The whole family loved this and I am cooking it again for guests tonight.
03/19/2001
This recipe is certainly delicious...I accept prepared it many times, merely find that it is even amend (can you believe information technology) if you marinate it overnight before training...just ready, popular in fridge night earlier and it has absorbed more than of the dried beef/sour cream/mushroom...very good!
01/21/2008
Flavors were only ok, nothing special. I did not know what to expect and thought with the combination of bacon and dried beef the dish would have had a better sense of taste. A bit on the bland side.
01/twenty/2005
Couldn't resist trying this recipe, and I'k glad I did. After reading the previous reviews I adjusted the sour foam to 1 3/4 cups mixed with one tin of cream of mushroom soup, laid the bacon on superlative of the craven instead of wrapping, and used 2 (2 oz)packages of Buddig Beef cut in strips to line the 9x12 baking pan. I cooked the chicken for 3 hours uncovered at 300, I used a higher temperature because I live at a high altitude.The chicken was a lilliputian dry but next time I make this I'll try the lower temerature and see if that helps. The salary did go well-baked even with the soup/ sour cream topping but I don't remember it would have if I had covered the dish. I didn't save the sauce information technology was kind of sparse and there was a lot of grease from the salary. The flavor was great, very elegant for a Wednesday night family dinner but they are my best critics. No bad reviews from whatever of my family unit.
02/17/2008
Serves 10 or 25 only as hands and what a taste.
xi/21/2008
I was very dissapointed in this recipe. I didn't add broccoli because many reviewers said information technology was salty enough without. I constitute it to be very bland. It definitely needed something else to make it special, but I'm not quite sure what.
ten/22/2002
Wow! What a great recipe! And so easy, too! I did make a few changes to the original though - First off, I used Buddig beef (sparse luncheon meat) instead of the dried beef every bit several people had suggested. I put a slice of provolone cheese over everything earlier putting the sauce on. Instead of cream of mushroom soup, I used cream of chicken. It was not salty and all. I also baked it at 350 for an hr and it was done and non dry out at all. In fact, it sort of reminded me of Chicken Cordon Bleu... Very yummy! I'll be using this for a Murder Mystery Dinner that I have coming up! Thank you for a great recipe!
02/19/2008
This was pretty tasty. I took the advice of some others and I pounded the chicken flat, and so wrapped it effectually a piece of chipped beef, and then wrapped 2 sparse sliced pieces of bacon around each slice of craven. I so browned the craven(bacon) so that information technology was nice a chocolate-brown and a little crispy. I then put it in a pan in the 350 caste oven for about 1 hr (not three) and of form I did put the soup/sour cream mixture on information technology. It was very salty simply information technology tasted expert. Next time I will take the advice of others and rinse the chipped beef start and I will too wait for low sodium soup, to help cut the salt a merely. All in all, quite yummy! Even my piffling guy who hates craven and hates bacon liked information technology!
12/03/2008
You can decrease the saltiness past rinsing the dried beefiness actually well in a colander earlier calculation it to this dish. Adjacent time I make information technology I'one thousand also going to endeavor low-sodium cream of mushroom soup. Otherwise, my husband and I love this dish!
02/24/2006
I didn't have regular sour cream then I used the french onion dip that I had and used both craven and mushroom soup plus put a slice of swiss cheese on the chicken earlier I wrapped it with the salary strip. I likewise rinsed the dried beef to get rid of some of the table salt. I used the gravy over mashed potatoes and it turned out really good. My husband liked information technology and he commonly does not like casseroles. Cheers.
02/08/2004
I simply tried this recipe. Even my picky eaters loved it. I used 2 slices of uncooked salary around each skinless, boneless chicken breast. Be certain to use the Hormel 5 oz. JAR of dried beef. It is much less salty than the dried beef that I take made creamed stale beef with. I followed the instructions exactly for the sauce and it was delicious over hot cooked noodles. Get out the soup in the condensed course and add the sour cream for the sauce. I besides only did 6 breast pieces. The sauce amount was perfect for 6 servings. Give thanks you for the yummy recipe!
01/15/2003
I love this dish! It is and so expert and then unproblematic. I do have a couple of suggestions that I incorporate when I prepare the dish. (ane) Try rinsing the dried beef and bacon under lukewarm water. It cuts down on the saltiness and doesn't seem to affect flavor, and (2)instead of using just cream of mushroom soup, use equal portions of cream of mushroom with garlic and cream of chicken soups.
04/08/2001
They only don't come whatsoever easier then this to gear up!!! The chicken cooks up more tender then whatever I accept Always served. I take cutting downwards the dried beefiness (to about one-half of what was called for), as it was a chip too salty for my grouping. I as well put an extra bowl of mushroom soup/sour foam in the oven to broil as extra gravy. This recipe was a boom hit with all who ate it! TRY It!!
01/28/2002
We've been making this aforementioned recipe but with a unlike name for years and it's crawly. I like to double the sour cream and the soup because the sauce is so yummy. I've made it many times without the dried beef because I didn't accept it on hand and it's notwithstanding wonderful. Retrieve I'll effort what someone else suggested and try adding a piece of stale beef to the inside of the chicken breast earlier I curl it up. Try this -you'll love it.
02/07/2003
Corking recipe!!! I served 30 meals and had no leftovers!! I took the communication of some reviewers and used Buddig beef and rolled within the breasts, wrapped them with the bacon and browned just a bit earlier blistering. I also covered for nigh of the time.
04/thirty/2005
This is very similar to Party Chicken I on this site. I accept been making this for years. I sometimes omit the bacon and employ reduced fat sour cream and good for you choice cream soup, I usually utilise chicken soup as we don't care for mushrooms. Succulent!
06/02/2002
Like shooting fish in a barrel, easy, easy! This takes all of fifteen minutes to prepare and identify in the oven. My husband loved information technology, and I constitute information technology very skilful. Knowing that he would want more than of the foam gravy, I doubled the liquid amounts. It went well with mashed potatoes and a side of broccoli. Note: I would wash the beef next fourth dimension and use less of it.
11/15/2003
WOW. Most definitely not the healthiest recipe but quite yummy to make up for it. The only changes I made was to employ merely four breasts but yet doubled the soup and sour foam (my married man likes lots of "gravy"). We both really enjoyed this and volition make again very soon. I poured the gravy over egg noodles. Very expert. I likewise pre-cooked the bacon halfway to minimize the grease.
01/23/2004
Craven came out very tender and tasty. Will make again.
10/08/2003
My family loves this dish! I use foam of chicken soup because some at my business firm wont consume mushrooms. I also melt at 350 for i hr. Chicken comes out delicious and autumn-apart tender. Gravy is great over potatoes or rice.
04/04/2004
Ok, and so I'm non the world's best cook. I forgot to thaw the chicken so I cooked it frozen and added some other 30 minutes cooking time. It was wonderful. What a forgiving, tasty recipe!
08/12/2001
Fashion too salty. I would cut down on the beef jerky quite a bit. None of the kids would eat it. I guess it was too strange.
01/10/2001
This is a succulent recipe that I accept made before with a slight variation-- flatten the chicken breasts a picayune and roll the stale beef within, and so wrap with the bacon.
01/11/2002
The combination of beef, pork & craven was a pleasant surprise to our taste buds. First-class company dish! I half-cooked the bacon prior to wrapping the craven, soaked the dried beef in bowl a h2o while cooking the salary to remove the table salt, used two cans of soup (cream of chicken and cream of mushroom). I cooked equally directed for three hours, but I think that maybe it was a bit besides long. Almost of the soup cooked away and the chicken was a scrap dry (tasty - but dry). I will definitely brand this again, just would reduce cooking time to 1.5 hours.
08/05/2003
I made this using one package of Buddig luncheon meat, chopped, and an equal amount of sparse, sliced hard salami, chopped. I crisped the bacon and doubled the sour cream and soup. Rave reviews! It's a keeper.
12/15/2007
This is an excellent dish. Following suggestions of others, I pounded the chicken breasts to even thinness, layered with beef and rolled into a tight cylinder. Each roll was wrapped with 2 slices of the pre-cooked (or partially cooked) bacon. I as well added Sherry to the sauce. Very practiced but rich. I recollect 4 breasts would serve 6-8 when served over rice.
03/12/2001
This was an outstanding recipe. I stock-still it for friends and they raved about it. I used Turkey Bacon and Sour Cream Substitute to lower calories and it was still outstanding in taste. A definate keeper!
12/29/2005
Very good. I have made this many many times now. The only thing I change is I get the ham slices that are almost 1/four" thick found past the hams instead of the beef. My whole family unit loves it
04/04/2005
This is easy to make. I have to honestly say that I didn't like it that much. But my husband on the other paw loved it and loved the favors. If it makes him happy, I will arrive again. I used 6 slices of salary and it alittle worried about the dried beefiness. But everyone has different tastes.
xi/07/2002
After reading other reviews on this dish, i decided to exchange the stale beef for proscuitto and wrapped the chicken with pepper bacon. i used two cans of cream of mushroom and used the sauce to put over mashed potatoes. This dish was so good and my kids loved it. I will definitly make this one again.
07/xxx/2005
This is the easiest craven recipe I've always made - it was Delicious!!
05/26/2001
when i realized beefiness jerkey was in the recipe, i was skeptical. only, this dish is absolutely succulent. this recipe is a definate keeper.
01/11/2002
I enjoyed this recipe. It was fifty-fifty better the 2nd day as a leftover. I used only two.5 ounces of dried beef and served the dish over egg-noodles. The chicken was very moist and both my hubby and my vii-year-old boy enjoyed it very much. The chicken was so tender that, if information technology were not for the salary, you could cut information technology with a spoon!
xi/xvi/2006
We all felt like we liked the taste, just it was wayyy too salty. I would definitely rinse off the beef next fourth dimension.
12/05/2001
This was actually the best! The chicken was moist, which is a feat unto itself! The flavor, well, y'all'll take to try it! Nice 'company's coming' meal!
08/03/2001
I have used a version of this for years called "Continental Craven" which I practise in my crockpot. I add 1 c. Cr. of Mushroom and 1 c. Cr. of Chicken soup; also a T. flour for thickening. I serve this batter over yellow rice and usually serve with steamed broccoli. Because it is rich, I serve w/a salad of lettuce, mandarin orange slices, sliced almonds & sliced middle of celery. I use a italian dressing and meridian with a light dusting of lemon pepper. [Annotation: if strawberries are in season I add sliced strawberries to my salad also.]
11/21/2013
Prefer crispy salary? Mix the sour cream, soup and chopped dried beefiness, spread into pan. Lay craven over sour cream mixture, lay salary on top. Cover with foil and bake for 2 ane/2 hours at 325 F. ... uncover for last xxx minutes. DEEEELICIOUS!!!! (This was the kickoff repast my married man ever made for me ... he called it Yummy Chicken Dinner. Very appropriate name :))
07/23/2002
I live in Canada and I couldn't find beef in a jar so I used beef jerky. It was really skilful. Cheers!
02/16/2002
Proficient stuff! I didn't modify a thing. Next time I'll precook the bacon some, it but wasn't crispy and so I couldn't swallow it. The flavor overall was fantastic!
12/24/2001
As usual, I read the reviews commencement. Almost anybody talked about the saltiness. I just rinsed the stale beefiness (as directions state on the jar) and did not have a problem with it being salty. Even my 5 twelvemonth old wants to know when I am going to make craven "uncle gene" again!
ten/20/2002
I accept made this recipe 3 times. I have never used dried beefiness in a jar. I always apply the small packaged beef that you would utilize for chipped beefiness. One package, chopped. I used 1 can of mushroom soup with the designated sour cream. I diluted the soup using ane tin of water. I found that I did not accept quite enough sauce when information technology was finished. The two times since I take used ii cans of foam of mushroom soup. I also whisked in some thyme and paprika with the sour cream and soup mixture. Try it. I think it is a keeper.
06/xv/2003
Uck! This was a very greasy dish. The stale beef added a salty layer to it. I mean SALTY. It was near too salty to consume. The bacon flavor was way too strong and added alot of grease. It might be meliorate with ham and no dried beef. Nevertheless, this one is going in the trash.
01/21/2002
So delicious only a flake salty from the dried beef. The adjacent time I volition rinse the dried beef to remove most of the salt earlier using in the recipe. The chicken was so moist and tender.
03/27/2003
This recipe sounded good, but I was simply so-so on information technology. It was pretty greasy and VERY salty. I don't think I'll make information technology once again.
xi/03/2002
This was DELICIOUS! I used sliced beefiness from the deli and used cream of chicken instead of mushroom.(married man=mushrooms=phobia) This is some other permanent improver to our recipe box! Don't you just Love this site!!!?
11/05/2002
This couldn't be any easier to do unless someone did it for you lot. The low oven setting results in chicken that is and so tender you don't even demand a knife. Super, Super Recipe for large parties or small intimate dinners. Can't say plenty near the flavor either....very subtle simply definitely smashing. Thanks
03/01/2002
This was good, but nothing to rave about equally reviews suggest.
01/xv/2002
My family unit thought this dish was very good even the kids. Information technology fabricated enough sauce to pour over the chicken. Side by side time I make information technology I will fry the bacon outset then wrap it around the chicken.
02/26/2003
Very greasy! If I were to cook this again I would melt the bacon before baking this dish. Quite salty every bit well and I only used ii.5 oz of dried beef. My husband really liked information technology and he is a little picky.
02/05/2002
Yuck! This was terrible. Manner to greasy. My kids wouldn't touch it.
03/05/2002
This was real easy to make and the sense of taste over noodles was absolutly GREAT, simply the next time I brand this I volition rinse the dried beef even though I only used 2.5 oz. it was too salty for us, and I can't tell what deviation the bacon fabricated in the flavour and so next fourth dimension I may exit it out of the reciepe. Charlotte
02/24/2001
This is delicious, my whole family loved information technology, and while information technology takes a while to cook, it is easy to prepare. Also makes great leftovers, and the gravy is all-time served over rice.
12/eighteen/2001
Delicious and moist, merely I would add together less stale beef, a chip besides salty for my family and add together a bit more soup mix for more than sauce.
06/03/2002
This was okay. My husband liked it more than than I did, but I don't call back he would ask me to make it again. My son (13) wasn't thrilled with it, but my daughter'southward friend (11) ate it and said it was pretty skillful. Merely, everyone's tastes are different, right? My husband will make chicken sandwiches with the leftovers, and that's good for me...I won't have to brand dinner tonight...every bit he gets home quite tardily. Thanks Marilyn!
05/13/2002
This was fantastic. I rinsed my beef and used Cream of Mushroom with Roasted Garlic soup. I didn't have iii hours to cook it so I raised the oven temp to 325 and cooked information technology for 2.5 hours & it was even so out of this globe. It's VERY salty and VERY rich. I served information technology with egg noodles and peas.
03/06/2013
I've been making a variation of this receipe for xv years or so at present. I'm non sure if any of the previous reviews said this or non only there is an important step missing in the recipe here. Y'all accept to rinse each piece of stale beef and pat each one dry earlier using information technology - that is why anybody says it is likewise salty! Likewise, I recollect mixing the sour cream with golden mushroom gives a much better flavour than regular cream of mushroom soup but I guess that is just individual preference...I hope the rinsing the beefiness tip is helpful - it WILL be besides salty without that step - I forgot to do it i time!
02/twenty/2001
WE Melt FOR A four FAMILY DINNER CO-OP, THIS WAS A VERY Like shooting fish in a barrel AND VERY TASTY Meal....ALL 15 OF US LOVED IT!!
06/23/2003
Definately a keeper recipe. I didn't think it was besides salty. I've made this twice now. The first time I rinsed the bacon and beef. I idea it lost the flavor. Second time I didn't rinse anything. Definately better the second time. Fantastic!
07/31/2002
It was good! Salty- i call back i'll try ham next time- and also 2 cans of the mushroom soup- the time i think was a bit to long, i'd shorten that also...otherwise, non bad!
07/29/2014
I grew up eating this and have not had in many years. When I starting time tasted this it brought me back to my childhood. Starting time, the people who are lament that this was likewise salty... if you read on the dried beef jar, it says that if using in a recipe to rinse with warm h2o before using. This will reduce the salt content. My whole family really liked this even my picky 16 year old. The simply affair I volition do dissimilar next fourth dimension is not use bacon at all as information technology did non add together much and information technology was slimmy. Either that or I volition brown the breast with the bacon on information technology earlier baking.
08/15/2006
Super easy and delicious...I followed the recipe exactly. My husband loved information technology, too. I will definitely make this once again.
09/20/2007
My husband was so impressed with this meal because it tastes and looks gourmet without all the prep work. I did take some suggestions and used the buddig beef and lightly cooked and blotted the bacon earlier wrapping. It was absolutely delicious and very filling... my just suggestion is to use more cream of mushroom soup and sour cream for extra sauce. Yummy!
08/15/2001
I cut downwards on the dried beef, used plenty to line the baking pan with a unmarried layer, and the recipe came out perfect... my married man who really doesn't like craven really loved it. Information technology is easy and skilful plenty to serve company.
05/27/2001
Very good, my married man raved! Information technology was so easy too. A keeper. The dried beef really contributes an interesting flavor.
11/18/2002
This was really expert, with just one exception. I used only the 2.25 oz jar of dried beef and found that to even be too much. Next time (and there will be many more times) I volition only utilise 1-ii slices of the dried beef under each breast. I did the complete blistering time and every bit other reviewers said, this was fork tender. Definately a keeper! Thanks Marilyn.
05/31/2002
Speedy, beautiful and, most of all.,scrumptious
06/16/2007
I've been making this for over 30 years. I don't employ bacon anymore -- also much fat. I use light sour cream and 1 can each of cream of mushroom and cream of chicken. I as well sprinkle sliced almonds on top before baking at 275. Very proficient.
eleven/17/2002
Very good dish. I followed the intructions that ladyhen left in her review. I used Budding beef (lunchmeat), ii cans of cream of craven and slices of provelone cheese over the chicken. I also pre-cooked the bacon a piddling and it turned out great. Not salty at all.
09/09/2002
I honey all the ingrediants but didn't like this recipe at all. May have been something I did wrong.
01/05/2002
This is excellent. After reading reviews, I did the minor jar of sliced dried beefiness and used two cans of mushroom soup. I was amazed at the tenderness of the craven. Adjacent time I plan to add a modest corporeality of white cooking wine. Excellent meal. Swell that it can be doubled or tripled easily for number of guests.
02/03/2002
This was so good. I merely used half of the dried beef like so many others suggested. Next time I will too effort rinsing off the beef as my husband said it was too salty, but I thought it was virtually correct. Healthwise, information technology would probably be better to soak or rinse commencement. This was and so like shooting fish in a barrel to make and would be smashing for a dinner party. I used sparse sliced bacon and it crisped up real dainty and I just baked it for virtually 2 and a half hours.
Source: https://www.allrecipes.com/recipe/8692/chicken-eugene/
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