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Chicken Eugene
I have been cooking this for years, with a slight variation. Like other reviewers have said, I wrap my chicken around the dried beef and then wrap with bacon. I also use cream of chicken soup instead of cream of mushroom. Dried beef is very salty for me, so I've found if I rinse the beef with water and then pat dry, it reduces the saltiness of this dish. After cooking, I add some cooked instant rice to make more of a casserole.
8 users found this review helpful
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Reviewed On:
Nov. 12, 2009
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