(by Shirley McNevich)
1/4lb. dried beef (in sandwich meat section of grocery store) broken into bite sized pieces
4 boneless/skinless chicken breasts
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's golden mushroom soup
In a buttered glass baking dish, spread the dried beef pieces on the bottom of the dish. Salt and pepper the chicken breasts (to your taste) and place the chicken pieces on top of the dried beef. In a bowl add sour cream and golden mushroom soup--stir. Pour the soup mixture all over the chicken breasts. Bake at 350 degrees for 1 hour or until chicken is tender.
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