This is my updated version of a classic recipe that combines dried beef with chicken and bacon. Great for company as it can be prepped ahead and then put in the oven to bake before guests arrived. Barry made the mashed potatoes an hour or so ahead and put them in the slow cooker on warm and I par-cooked fresh green beans and then sautéed them in butter and seasoned them with lemon pepper right before serving the entrée course. For the record, I plan to chop up the rest of the dried beef for chipped beef gravy on toast!
Company Chicken Folds Yield: 6 servings
6 chicken tenders — pounded flat
2.5 oz. jar of dried beef or use a 3 oz. pkg. (there will be leftovers)
Black pepper & garlic powder for seasoning
6 slices of bacon (I used just about ¾ of each slice)
8 ounces sour cream
10.5 ounces creamed soup-style sauce (I made a homemade cream of chicken version flavored with chopped sautéed onions and red peppers) or use cream or cream or mushroom soup
About 2 ounces cream cheese, optional (it adds to the creaminess)
Paprika
Chicken broth to thin the sauce at the end
- On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet, open edges of bacon should rest against the bottom of the pan.
- If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup.
- Pour around the chicken rolls. Sprinkle lightly with paprika.
- Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F.
- If sauce is thick, add chicken broth to create a gravy-like consistency.
- Serve with mashed potatoes and ladle gravy over the chicken and potatoes.
- On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet.
- If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup.
- Pour around the chicken rolls. Sprinkle lightly with paprika.
- Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F.
6 chicken tenders — pounded flat
2.5 oz. jar of dried beef or use a 3 oz. pkg. (there will be leftovers)
Black pepper & garlic powder for seasoning
6 slices of bacon (I used just about ¾ of each slice)
8 ounces sour cream
10.5 ounces creamed soup-style sauce (I made a homemade cream of chicken version flavored with chopped sautéed onions and red peppers) or use cream or cream or mushroom soup
About 2 ounces cream cheese, optional (it adds to the creaminess)
Paprika
Chicken broth to thin the sauce at the end
- On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet, open edges of bacon should rest against the bottom of the pan.
- If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup.
- Pour around the chicken rolls. Sprinkle lightly with paprika.
- Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F.
- If sauce is thick, add chicken broth to create a gravy-like consistency.
- Serve with mashed potatoes and ladle gravy over the chicken and potatoes.
- On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet.
- If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup.
- Pour around the chicken rolls. Sprinkle lightly with paprika.
- Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F.
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