I would rather cook company dinners in the winter for a couple of reasons,
1. There is not much else to do when it's 0 degrees out and
2. My kitchen is cozy and warm when the oven is on.
This is one of my favorite recipes to make for company.
Plan ahead as it should be made the day before and then refrigerated overnight before baking.
I’ve had this recipe for so long I don’t remember where I got it, I do know that I have shared it with several friends.
Chicken Molly Cavan:
8 boned skinless chicken breasts
2-4oz pkg dried beef, diced
8 slices bacon
2 cans cream of mushroom soup
8 oz sour cream
4 oz pkg slivered almonds
In buttered casserole ( 9x13 pyrex pan works well) place a layer of chipped beef, broken in bite size pieces. Place on top of this 8 chicken breasts wrapped in thin slices of bacon. Mix mushroom soup and sour cream together and pour over chicken, then cover with slivered almonds. Cover with plastic wrap and refrigerate overnight. Remove plastic wrap and cover with foil, bake for 2 1/2 hours at 250 degrees, uncover and bake an additional 1/2 hour at 325 degrees.
Serve this with your favorite rice side dish (I like the Uncle Bens wild rice and long grain white rice) cooked according to directions and a salad. Next week I will share my favorite winter lettuce salad with you. Stay Warm!!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.