One of my favorite things to do is make Sunday lunch for my family. During the school year, my parents invite college students over for a home cooked meal; so that makes it even better. Because they are moving, we haven't had anyone over this summer. But that doesn't me WE don't need to eat. One of our all time favorites is chicken breast supreme. Although I know how to make this, and have done it before, Mama is usually the cook on this one. It is a GREAT meal to serve on Sunday, in that it cooks while you're at church.
Chicken Breast Supreme
8 chicken breasts (this is a LOT of chicken, we don't usually use this much)
1 package chipped beef or 4 oz dried beef
8 slices bacon (we use turkey bacon)
1 can cream of mushroom soup (we use 98% fat free)
1/2 pint sour cream (1 cup) (I sometimes use yogurt)
Line 13 X 9 pan with chipped beef.
Place chicken on top of beef and bacon on top of chicken. Mix soup and sour cream. Pour over chicken and bake in 275 F degree oven for 3 hours. If you want a very soupy sauce, cover with aluminum foil. I think the ideal method would be 1.5 hours covered, 1.5 hours uncovered. This makes for a very moist piece of chicken.
Serve with rice, vegetable, and fruit. This week we have fresh green beans (just cook in water with bullion), white rice (I prefer brown), and watermelon (YUMMY!).