If I were going to buy one new thing for my Thanksgiving table this year, it would probably be these cute bird napkin holders.
But, who am I kidding? It’s near to impossible to have a nice, sit-down Thanksgiving meal with a six-, four- and one-year-old. It’s even more impossible to sit a pretty table (and keep it that way). And, I have no intentions of cooking (or touching) a turkey. I’ll be making my stand-by bacon-wrapped chicken. My mom sometimes makes this in place of turkey or ham at the holidays and it’s always a hit.
Best of all, it’s super easy. About five minutes of prep time and four hours in the oven so you can go do other things with your day. For those who are interested. . .
- 6 to 8 boneless chicken breasts
- 1 jar dried beef slices, rinsed and patted dry
- bacon slices (one for each piece of chicken)
- 2 cans cream of chicken soup
- 1 8oz. carton of sour cream
Line the bottom of a 9×13 baking dish with dried beef slices. Wrap each chicken breast with a slice of bacon and place on top of dried beef. Mix soup and sour cream and pour over chicken. Bake at 250 degrees for 4 hours.
We like to eat ours with mashed potatoes, green beans, rolls, etc. And, it’s even better heated up the next day.
So, there you have it. Don’t expect to see many more recipes around here. I’m not a cook, nor do I pretend to be. I would rather decorate a kitchen than actually use one.