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rose mary's blowing rock chicken

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I first had a version of this recipe many years ago, before my husband & I began dating. It was a plain & simple recipe without vegetables. I thought the addition of vegetables would not only add flavor but crunch & texture as well. It had been many years since I last made this dish before yesterday, & out of the blue my husband asked me to make it. I had most of the ingredients I needed. There is nothing more gratifying for me, than making foods that my husband loves & enjoys. I took the pan drippings & made a thicker gravy, & served it over Rice with a side of Green Beans. He loved it.

yield serving(s)
prep time 35 Min
cook time 3 Hr
method Bake

Ingredients For rose mary's blowing rock chicken

  • 10
    bone in chicken breast halves
  • 6 oz
    buddig chipped beef, or jarred dried beef
  • 1 lb
    thin sliced ham or bacon slices-i used ham off the bone for flavor
  • 1 tsp
    smoked paprika
  • 1 1/2 tsp
    steak seasoning
  • 1 Tbsp
    granulated garlic
  • 1 md
    green bell pepper, cut into small pieces
  • 6-8 md
    mini sweet peppers, cut into ringlets or as desired
  • 2 md
    yellow onions, sliced
  • 8 oz
    canned sliced mushrooms, drained
  • 16 oz
    sour cream
  • 2 can
    cream of chicken soup,undiluted, or crm of celery or mushroom

How To Make rose mary's blowing rock chicken

  • 1
    NOTE: USING BONE IN CHICKEN ADDS MORE FLAVOR. Spray a 9X15 size casserole dish with cooking spray and set aside. This is the beef I used. Preheat the oven to 325 degrees F.
  • 2
    Line the dish with the thin slices of beef to cover the bottom and sides of dish..
  • 3
    Season the pieces of chicken on both sides, may need additional spices.
  • 4
    Wrap each breast half in a Ham slice, and secure with a toothpick if necessary. I didn't need to use any. DON'T FORGET TO REMOVE TOOTHPICK AFTER CHICKEN HAS COOKED.
  • 5
    Then cover the top of the dish with the drained sliced mushrooms, and assorted peppers.
  • 6
    Now add in the sliced onions, over the top and along the sides of dish in the nooks and crannies.
  • 7
    Combine the soup with the sour cream and blend well, then spread over the top of the entire dish.
  • 8
    Cover tightly with a tight fitting lid or aluminum foil. Then place in preheated 325 degree F. oven and bake covered for 2 1/2 hours. Then uncover and bake for an additional 35 to 45 minutes.
  • 9
    Serve over cooked rice or noodles, and enjoy. NOTE: I AM SURE THIS DISH WOULD DO WELL IN A CROCKPOT/ SLOW COOKER.
  • 10
    NOTE: THE DRIPPINGS FROM THE DISH WAS NOT AS THICK AS I PREFERRED SO I DRAINED THEM OFF AND ADDED THEM TO A SAUCE PAN, AND BROUGHT IT TO A BOIL THEN THICKENED IT WITH ARROWROOT CORN STARCH. AWESOME,IT ALREADY HAD ALL THE FLAVORS OF THE CHICKEN. So no additional seasoning or spices were needed.
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