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Chicken a la Ford by

Beans and rice dinner :)


4 chicken breasts
8 slices bacon
1/4 lb chipped beef
1 can mushroom soup
1/4 can water
1 c sour cream
prepared rice

For cordon bleu version:
4 chicken breasts
8 slices prosciutto
1 can mushroom light soup
1/3 c white wine
1 c creme fraiche
sliced portobello mushrooms
swiss cheese slices
wild rice


Fry bacon to remove most of the grease but not crisp. Wrap bacon around chicken breast. Line greased pan with chipped beef. Place chicken over beef. Mix soup, water and sour cream. Pour over chicken. Bake at 275 for 2 hrs. Serve with rice.

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