Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Wednesday, February 24, 2010

Sarah's Chicken


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).


Sarah's Chicken

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.

4 comments:

Allie and Pattie said...

Very interesting recipe! I imagine it must be incredibly tender with the long, slow cooking
xoxo Pattie

Dawney said...

Hi there,

Love your blog. This recipe looks yummy. Does the chicken need to be covered while it cooks for 3 hours?

Thanks!

Bethany said...

This dish is "picnic chicken" at our house...and thanks to this post, a pan of it is simmering in the oven right now! :) I had to improvise a little, as I didn't feel like going to the store. I cooked my bacon half-way and layered it on the bottom, since I didn't have the beef. Then, I always use 1 can of cream of chicken, 1 can of cream of mushroom, and 16 oz of sour cream. We like the "gravy" over mashed potatoes! I am sure the beef will leave out some of the flavor, but will be good nonetheless! An easy dinner, but slow is definitely the way to go with cook time.

Sarah Punch said...

Oh, it is so delicious. Creamy and so good. Bethany, that is interesting to put the sauce over potatoes. We always had it with rice and moved from white rice to a wild rice and white rice blend - even tastier. I haven't had this dish in years and I'm thinking it would be quite a treat for a Sunday dinner.