Dutch Chicken Delight

Dutch Chicken Delight

4 slices bacon, halved crosswise
1 1/2 lbs boneless, skinless chicken breasts
1 cup water
1 can creamy chicken-mushroom soup
1 1/4 cups milk
8-oz sour cream
2.25 oz jar sliced dried beef, well rinsed and coarsely chopped
16 oz dried egg noodles, cooked and drained

Preheat the oven to 350^. In a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels and set aside, reserving drippings in skillet. Saute chicken in reserved drippings until lightly browned on both sides. Add 1 cup water and continue cooking until half the water has evaporated and chicken is completely done. Remove chicken and let cool a few minutes, then chop into bite-sized pieces.

Add the soup, milk, sour cream and chopped beef to the skillet and stir until smooth and combined. Add the chicken. Place the cooked noodles in a large casserole dish and pour the chicken mixture over them, stirring until well combined. Bake for 40 minutes, stirring once half way through. Sprinkle with bacon and serve.

Recipe adapted from Better Homes and Gardens Special Interest Publications Ultimate Casseroles. Excellent flavor but a little dry after baking....so next time I'll either mix it in the skillet and skip baking it, or add a can of celery soup.