Chicken Eden Isle

With the Holidays just around the corner it’s a great time to start collecting recipes for when the family arrive. It’s always good to have some “do ahead” dishes as well as some ” cheap, simple and few ingredients” dishes. This recipe fits both of those categories and tastes yummy too and is especially good spooned over creamy mashed potatoes or hot fluffy rice. The ultimate, easy to make comfort food dish for this Fall weather. And it tastes even better heated up the next day… if their is any left that is.

Makes 6 portions

6 boneless, skinless chicken breasts

6 slices Parma ham (or center cut bacon)

1 jar dried beef

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 cup sour cream

1 cup cream cheese

¼ cup chopped fresh chives

Preheat the oven to 350 degrees F.

Wrap the slices of Parma ham or bacon around the chicken breasts. Shred the jar of dried beef into thin strips and place into the bottom of a large casserole dish. Place the wrapped chicken on top. (No need to salt the chicken, because it draws the salt out of the dried beef and seasons as it cooks.)

Blend together the chicken soup, mushroom soup, sour cream and cream cheese and spoon over the chicken. Cover with aluminum foil and place in the center of the oven and cook for 1 hour.

Remove from the oven and allow to rest for about 10 minutes. Serve over a bed of rice or creamy mashed potatoes. Garnish with the chopped chives.