Chicken ‘n Beef Rolls – by Mary E Stone
Ingredients
- 2 chicken breasts
- 1 package Armour star dried beef
- 1 small carton sour cream
- 1 can cream of mushroom soup
Instructions
- Cut chicken into strips approximately 3 x 1 inch (about the size of your finger).
- Roll up each chicken strip in a slice of beef.
- Place the beef-wrapped chicken strips in two rows in a 9×16 baking dish.
- If you have any leftover chicken, cut it up and add it to the dish.
- Mix sour cream and mushroom soup together until well combined.
- Spread the mixture over the chicken rolls. (The mixture will be thick but will thin out as it cooks, forming a nice gravy.)
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake until brown blisters start appearing on top, usually around 40 to 45 minutes. Keep checking to avoid overcooking.
- Serve with wild rice, noodles, mashed potatoes, or peas. My family prefers it with mashed potatoes and peas.
- This dish can be made ahead, stored in the fridge, and baked later.
Nutrition
Calories: 320kcalCarbohydrates: 6gProtein: 36gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 920mgPotassium: 580mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1.2mgCalcium: 80mgIron: 1.8mg
