When my mom was a hair dresser she coaxed many of her clients into revealing their top secret recipes. This is Evangeline Russell's most prized dinner recipe... the dinner she fed all the General Authorities when they dined in her home. It is a rich yet rustic recipe that will leave you feeling very satisfied in a good way.
CHICKEN A LA CREME
6 boneless, skinless chicken breasts
2 cans of cream of mushroom soup
2 pints of sour cream
2 jars of chipped beef
1 pound of bacon
Slightly brown the bacon in a skillet. Place bacon strips on a dish lined with paper towels and let sit. In a large bowl mix the soup and sour cream together. Spray a 13" x 9" casserole dish with non-stick cooking spray. Line the bottom of the dish with the chipped beef. Take each chicken breast and wrap a slice or two of bacon around it. Place the chicken in the dish atop the beef. Pour the wet mixture over the chicken, completely covering it. Bake at 350 degrees for 3 hours. The top of the chicken will look golden brown and the sauce will be bubbling. Make sure the chicken is cooked all the way through then remove from the oven and serve.
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