This dish has been around a long long time. We call it Sarah's Chicken but that was not the name of the recipe when I first started making it. We changed it to Sarah's Chicken so long ago that I've forgotten exactly what it was called.
This recipe, from the 70's, is in almost every Church and Community cookbook. And, it seems, all by a different name. I'm not sure I've seen the same name twice for this dish. It's one of those recipes that each cook must claim for their own and rename!
It's an easy dish, but one that you can't make at the last minute. It needs 3 hours of cooking time. I have, when I've forgot, baked it at 350 for an hour. It works but I don't think it is as good as the long and slow cooking.
Daughter Sarah claimed this as her favorite chicken dish long long ago. It was one of the entrees at her wedding.
It always gets rave reviews whenever I serve it and it does make a great entree for a ladies luncheon. We think it goes especially well with rice (and we prefer a white and wild rice mix).
1 jar of dried beef
6 chicken breasts
3 slices of bacon, halved
1 can cream of mushroom soup
12 ounces sour cream (you can use the low fat kind -- I don't)
Put dried beef slices in the bottom of casserole dish. Lay chicken breasts on top. Top each chicken breast with a half slice of bacon. Mix cream of mushroom soup and sour cream together. Pour over chicken. Bake at 275 for 3 hours.