Ingredients:
- 2. Chicken breasts
- 1 package Armor Star dried beef
- 1 small carton of sour cream
- 1 can cream of mushroom soup
Instructions:
- Slice the chicken breasts into strips, approximately 3 x 1 inches in size.
- Wrap each chicken strip with a slice of dried beef.
- Arrange the beef-wrapped chicken strips in two rows within a 9×13-inch baking dish. If any chicken pieces remain, cut them up and add them to the dish.
- In a separate bowl, combine the sour cream and cream of mushroom soup until well blended. Spread this mixture evenly over the chicken rolls. The mixture will thicken but will create a savory gravy as it cooks.
- Preheat your oven to 350°F (175°C).
- Bake for 40 to 45 minutes, or until the tops of the rolls start to brown and blister. Monitor closely to prevent overcooking.
- Serve the chicken and beef rolls with wild rice, noodles, mashed potatoes, or peas. They pair especially well with mashed potatoes and peas.
- This dish can be prepared in advance, stored in the refrigerator, and baked later.
Nutrition:
- Calories: 320 kcal
- Carbohydrates: 6 g
- Protein: 36 g
- Fat: 17g
- Saturated Fat: 7 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 7 g
- Cholesterol: 110 mg
- Sodium: 920 mg
- Potassium: 580 mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 200 IU
- Vitamin C: 1.2 mg
- Calcium: 80 mg
- Iron: 1.8 mg
Author: Mary E. Stone
Calories: 320 kcal
Meal Type: Lunch
Cuisine: American
Keyword: Beef, Chicken
Cooking Method: Baked
Time: Over 45 Minutes
Difficulty Level: Medium
