Cynthia Batdorf's Chicken Delicacy

Cynthia Batdorf's Chicken Delicacy
Servings: 6 Prep 15 mins Bake 350°F 45 mins


  • 1 package (12 ounces) egg noodles
  • 4 ounces thinly sliced dried beef
  • 1 cup sour cream
  • 1 can (10-3/4 ounces) condensed mushroom soup
  • 6 boneless, skinned chicken breast halves (about 1-3/4 pounds)
  • 3 strips bacon, cut in half
  • 1/2 cup chopped fresh parsley

Make It

1. Preheat oven to 350 degrees F.

2. Cook the egg noodles in a large pot of boiling water for 6 minutes. Drain the noodles, then cool under cold running water. Drain.

3. Spread the dried beef over the bottom of a 12 x 8 x 2 inch casserole dish. Spread the noodles evenly over the beef.

4. Combine the sour cream and mushroom soup in a small bowl. Pour the mixture over the noodles. Arrange the chicken on top.

5. Cook bacon in nonstick skillet for 3 minutes on each side; the bacon should be only partially cooked. Drain fat. Lay piece of bacon on each piece of chicken.

6. Bake, uncovered, in 350 degrees F oven for 30 minutes. Cover dish with aluminum foil. Bake for 15 minutes or until chicken is cooked through. Sprinkle with parsley and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 512, Fat, total (g): 19, chol. (mg): 147, carb. (g): 40, pro. (g): 42, sodium (mg): 1215, Percent Daily Values are based on a 2,000 calorie diet.