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View Portfolio Get in touchChicken, Bacon, and Beef Trifecta
Ingredients
- 8 slices thin-sliced cooked corned beef
- 8 skinless, boneless chicken breast halves
- 8 slices bacon
- 1-1/4 (10.75 ounce) cans condensed cream of mushroom soup
- 1-1/4 (8 ounce) containers sour cream
- 1-1/4 heads broccoli, broken into florets (optional)
Total Time:
2hr 15 min Prep:
15 min
Cook:
2 hr
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Wrap 1 corned beef slice around each chicken breast.
- Wrap a slice of bacon around outside of corned beef wrapping. Secure with toothpicks if needed.
- Arrange wrapped chicken in a deep baking dish.
- Arrange broccoli florets around wrapped chicken breasts.
- Stir cream of mushroom soup and sour cream together in a bowl. Pour the mixture over the chicken and broccoli to completely cover. Cover baking dish with aluminum foil.
- Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. Remove foil from the dish, return to oven, and bake until bacon browns, about 30 more minutes.
