It seems that many recipes that we enjoy are connected to a year or a decade. Recipes, like clothing, go in and out of style and popularity all the time. What’s been an old favorite recipe for a long time is often rediscovered by a new generation of cooks. Then, what’s “old” is “new” again!
That brings me to the recipe I’m passing along, which dates back to the 1960’s. Yet, this recipe has never really “fallen out of style” or has really ever been forgotten. “Extra-Special Baked Chicken” has been around for a long while, but it’s still very good and easy to prepare. This is one recipe that many remember and continue making today! It’s also known by other titles, such as “Party Chicken.” Whichever title you choose to call it, it’s well worth remembering!
To begin, you need chicken breasts that have been boned, skinned and split. Each breast is wrapped with a strip of bacon. You now line a 9×13 inch casserole with dried beef, which can be found easily in the canned meat section of the grocery. The chicken is placed on top of the beef. Next, you combine a can of cream of mushroom soup along with a cup of sour cream and spread over the chicken.
Now, comes the baking, which you can choose according to your schedule: This can bake at 275 degrees for 3 hours, which is great if you make this for Sunday lunch. You can assemble this before going to Sunday School and church and it will be ready when you arrive home. If you are a little short on time, you would do it slightly different. You would place the chicken on the beef, but don’t add the soup/sour cream mixture yet. This bakes at 350 degrees for 30 minutes. Then, you top it with the soup/sour cream mixture and bake for an additional 25 minutes. You can bake this according to how your schedule looks for the day!
This will make a gravy that will be good over rice or potatoes. If you’re looking for a good recipe to go with this special chicken, how about “Curried Fruit”? I gave this recipe sometime ago and if you didn’t get it, click on the embedded link to get the recipe.
If you’re not familiar with this recipe from the past, let me assure you that it’s just as good now as it was then! If you’ve not made this in a long while, try it again and remember how good it is!
EXTRA-SPECIAL BAKED CHICKEN (AKA “PARTY CHICKEN”)
- 4 whole chicken breasts, boned, skinned and split
- 8 strips bacon
- 1 (2-1/2 oz.) jar dried beef
- 1 can cream of mushroom soup
- 1 cup sour cream
Line a 9×13 inch casserole dish with the dried beef. Wrap each chicken breast with a strip of bacon and place on top of the beef. Mix the soup and sour cream and spread over the chicken. Bake uncovered at 275 degrees for 3 hours. Yield: 8 servings
Alternate baking time: for a shorter baking time, prepare the recipe as directed but don’t top with the soup/sour cream mixture yet. Bake uncovered at 350 degrees for 30 minutes. Spread soup/sour cream mixture over the chicken and continue baking for 25 minutes more.
HINT: if you don’t want the dried beef to be so salty in this dish, rinse the beef in cold water and drain before lining the baking dish.