Reviewed: Jan. 15, 2003

I love this dish! It is so good and so simple. I do have a couple of suggestions that I incorporate when I prepare the dish. (1) Try rinsing the dried beef and bacon under lukewarm water. It cuts down on the saltiness and doesn't seem to affect flavor, and (2)instead of using just cream of mushroom soup, use equal portions of cream of mushroom with garlic and cream of chicken soups.

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BIGCUBB

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Reviewed: Dec. 28, 2002

Wonderful flavor! Presentation is pretty. The only problem for me was that it was way too salty! Next time I make this, I will be cutting down on the amount of dried beef and using reduced or no sodium cream of mushroom soup. Also, I will cover it with foil during last hour of cooking time. The tops of breasts tended to dry out since it wasn't covered.Thank you Marilyn.

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MAGGIE MCGUIRE

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Reviewed: Dec. 8, 2002

I have made this dish over the years with a couple variations. One way is to wrap one or two slices of dried beef around the chicken breast, then wrap a couple of slices of partially cooked bacon around that. I've also pounded the breasts and rolled them with the dried beef, wrapped the rolls with bacon and then browned them to crisp the bacon before baking in sour cream mixture. If I want to be lazy, I'll wrap the chicken in the bacon brown to crisp and then finely chop a few slices of the dried beef and mix it into the sour cream soup mix. With all methods I always make extra sauce and always add sliced fresh mushrooms and a bit of sherry.This is really one of our favorite recipes. I'm not sure that I'd like it with the whole dried beef slices underneath it all. I think the beef needs to be more incorporated into the dish.

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TMDOVER

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Reviewed: Nov. 18, 2002

This was really good, with just one exception. I used only the 2.25 oz jar of dried beef and found that to even be too much. Next time (and there will be many more times) I will only use 1-2 slices of the dried beef under each breast. I did the complete baking time and as other reviewers said, this was fork tender. Definately a keeper! Thanks Marilyn.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 17, 2002

Very good dish. I followed the intructions that ladyhen left in her review. I used Budding beef (lunchmeat), two cans of cream of chicken and slices of provelone cheese over the chicken. I also pre-cooked the bacon a little and it turned out great. Not salty at all.

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ASIALYNN

Cooking Level: Intermediate

Home Town: Aiea, Hawaii, USA

Living In: Bangor, Maine, USA

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Reviewed: Nov. 17, 2002

This recipe was quick, easy and even my picky eaters liked it! I used the tips to add two cans of soup and baked at a higher temp. for a shorter time.

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JMDURST

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Reviewed: Nov. 13, 2002

The chicken was very moist and flavorful! My family loved it!

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ROBINPLUNKETT

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Reviewed: Nov. 7, 2002

After reading other reviews on this dish, i decided to exchange the dried beef for proscuitto and wrapped the chicken with pepper bacon. i used 2 cans of cream of mushroom and used the sauce to put over mashed potatoes. This dish was so good and my kids loved it. I will definitly make this one again.

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PERKINSKAREN

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Reviewed: Nov. 7, 2002

This was ok, but we thought it was way too salty for our tastes. Next time I don't think I would use the dried beef.

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Carla

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Reviewed: Nov. 5, 2002

This couldn't be any easier to do unless someone did it for you. The low oven setting results in chicken that is so tender you don't even need a knife. Super, Super Recipe for large parties or small intimate dinners. Can't say enough about the flavor either....very subtle but definitely great. Thanks

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R. B. Miller

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Reviewed: Nov. 3, 2002

This was DELICIOUS! I used sliced beef from the deli and used cream of chicken instead of mushroom.(hubby=mushrooms=phobia) This is another permanent addition to our recipe box! Don't you just LOVE this site!!!?

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ZANDOR

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Reviewed: Oct. 22, 2002

Wow! What a great recipe! So easy, too! I did make a few changes to the original though - First off, I used Buddig beef (thin luncheon meat) instead of the dried beef as several people had suggested. I put a slice of provolone cheese over everything before putting the sauce on. Instead of cream of mushroom soup, I used cream of chicken. It was not salty and all. I also baked it at 350 for an hour and it was done and not dry at all. In fact, it sort of reminded me of Chicken Cordon Bleu... Very yummy! I'll be using this for a Murder Mystery Dinner that I have coming up! Thanks for a great recipe!

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LADYHEN

Living In: Lincolnton, North Carolina, USA

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Reviewed: Oct. 20, 2002

I have made this recipe three times. I have never used dried beef in a jar. I always use the small packaged beef that you would use for chipped beef. One package, chopped. I used one can of mushroom soup with the designated sour cream. I diluted the soup using one can of water. I found that I did not have quite enough sauce when it was finished. The two times since I have used two cans of cream of mushroom soup. I also whisked in some thyme and paprika with the sour cream and soup mixture. Try it. I think it is a keeper.

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RMARTIN427

Home Town: Garden City, Michigan, USA

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Reviewed: Oct. 8, 2002

We really didn't like this recipe much at all. The flavours were strange and the dried beef remained hard and chewy. I thought it might soften and blend in with the sauce a bit like the bacon did. I won't be making this again.

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NUTRELLA

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 16, 2002

I've made this twice now and the second time I used Golden Mushroom soup and liked it much better. I only wish this particular soup came in a low salt version. Great recipe!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 15, 2002

Thanks for "exposing" what my husband used to refer to as his grandmother's secret recipe! I have loved this ever since he made it for me the first time, and I like being able to make it myself now. Our ingredients are basically the same, but the assembly is a little different. Instead of dried beef, we use the inexpensive thin sandwich beef (Carl Buddig brand in our area). I have never felt the recipe is overly salty, so the luncheon meat must help with this. In addition, I use chicken breast tenderloins instead of the whole breast. For assembly, we wrap 2 slices of the beef around the chicken tenderloin, then wrap the bacon around it, then pour the sour cream/soup over the top of the assembled pieces.

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SMAIHLEE

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Reviewed: Sep. 9, 2002

I love all the ingrediants but didn't like this recipe at all. May have been something I did wrong.

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JustineCosley

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Reviewed: Jul. 31, 2002

It was good! Salty- i think i'll try ham next time- and also 2 cans of the mushroom soup- the time i think was a bit to long, i'd shorten that also...otherwise, not bad!

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SPLATTY

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Reviewed: Jul. 23, 2002

I live in Canada and I couldn't find beef in a jar so I used beef jerky. It was really good. Thank you!

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HEATHIEMCBEAN

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Reviewed: Jun. 15, 2002

I used deli sliced boiled ham instead of the chipped beef - it took away a lot of the saltiness. Since my first time, I've experimented and have placed either chopped spinach, aspargus or sliced carrots on top of the breast before wrapping in the bacon. I also layer swiss chesse on top of the bacon prior to covering in the soup/sour cream. If I've used spinach, I use cream of spinach soup; aspargus, cream of aspargus, etc. This recipe can really be changed, added to and it comes out great every time.

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RMECR

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