Thursday, April 5, 2012

Chicken Breasts Eden Isle

Are you ready for this? Cream of chicken soup, sour cream, AND cream cheese. It's every bit as wonderful as you think it is. (The picture doesn't do it justice.)  You just have to get on the treadmill. (Or you can pull around my baby nephew in his wagon six times a day--I think that burns several calories. I hope so, at least.) This was excellent.

The dried beef isn't beef jerky. It's on the same aisle as the tuna and canned meats. I'd normally be wary of an ingredient like that, but it was really good. It's worthy of a spot on your Easter table!

Chicken Breasts Eden Isle

4-6 chicken breasts,pounded thin
1/4 tsp pepper
1 pkg (about 3 oz) dried beef
1 can cream of chicken soup
1 (8 oz) container sour cream
3 oz cream cheese, softened

Preheat oven to 325. Place chicken breasts in a single layer in a 9x13 baking dish; sprinkle with pepper. Separate slices of dried beef and place over chicken. In a separate bowl, combine the soup, cream cheese, and sour cream. Spoon mixture on top of chicken and beef. Cover dish with foil, and bake at 325 for one hour.


  1. I loved the mental picture of you pulling B around on his wagon. The picture really doesn't do it justice, but I know it must have treated you like a lady with ingredients like that!

  2. I pepper the chx breasts wrap with 1 slc bacon, lay on bed of dried beef in pan and 2 cans cr chx sp, 1 1/2 cups sour cream ans 3 oz cr chz excellent w/ uncle bens herb & butter long grain and wild rice!!!, cook 2 hours 325 covered, uncovered last 15 min