Spread bottom of pan with packaged chipped beef, cut up (a few Budding 3 oz packages). Place raw chicken breasts on top. Pour 1-10 3/4 oz. can of cream of chicken or mushroom soup mixed with 1/2 cup milk and 1/2 c. sour cream. Bake at 350° until done. OR, can be done in electric frying pan.
These are just easy and tasty.
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Thanks for the great recipe! I had thawed 1½ pounds of chicken with the intention of trying a friends recipe of "Cashew Chicken." Unfortunately I only had Corn Meal, not Corn Starch. Corn Meal does not work well as a thickener, so I found a recipe for Sweet & Sour Chicken... it too required corn starch.
ReplyDeleteI was bummed, not feeling well and fighting a cold, and it was almost 7:00pm. I needed to find something quick, filling, and yummy to give my kids a good meal. So I checked our Monson Kitchen site (this one), and found your recipe. Suddenly life had hope once more! :-)
And it was yummy! I probably shouldn't have doubled the Cream of Mushroom soup, milk, and sour cream sauce... it was more like a soup. But it warmed us up. I also used thin sliced honey ham, which I likewise doubled. ALL of my kids loved it, and I steamed some fresh broccoli for a side. Perfect meal!
Delicious, as always! it's been a while since I made it, but everyone liked it (Except Sariah) I actually didn't have any thin sliced meat, but I did have a frozen round of sliced bologna that was 2½ years old. Cooked up, with the outer edges cut off, it was tasty enough. :-) Waste not, want not, eh?
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