Throwback Thursday, Retro Party Chicken Bake and Sour Cream & Chive Beef Dip
Going back in time today with some favorite retro recipes,
This popular Party Chicken was in all the Junior League
and Church type cookbooks…
The original version had bacon wrapped chicken,
but I use ham and lighten up the sauce
with Healthy Request Cream of Chicken Soup
and Light sour cream
Marinate the chicken in buttermilk overnight if possible,
it makes it soooo tender!
Line a casserole dish with dried beef slices
I made 2 casseroles, one for DD and one for us
1 jar of dried beef was the perfect amount for 2 dishes
Roll each chicken tender in a slice of ham
and place on the bed of beef slices
Place the rolls tightly together like enchiladas
My 8″ x 8″ casseroles held 9 rolls each,
with one of the rolls cut in half
Next mix the soup and sour cream together
It will turn into a velvet sauce
Pour the sauce over the chicken/ham rolls
At this point you can refrigerate this casserole,
covered, for up to 48 hours before baking
Take dish out of the fridge for 1 hour
before baking at 300 degrees for 2 hours
Serve chicken over noodles or rice
We had ours with thin spaghetti with Parmesan
PARTY CHICKEN BAKE
Ingredients
- 9 chicken tenders boneless chicken breasts can be cut into tenders, about 3-4 tenders per breast
- 9 slices deli ham
- 1 can cream of chicken soup I used Healthy Request
- 1 cup sour cream I used light
- 1/2 2.25 oz.jar dried beef slices
- buttermilk optional
Instructions
- Marinate chicken in buttermilk overnight.
- Line the bottom of an 8" x 8" greased casserole with beef slices
- Wrap each piece of chicken with a slice of ham [ or just lay a piece on top of chicken tender] lay the chicken tenders closely together
- Mix sour cream and soup and spread over chicken.
- Bake at 300 for 2 hours. Serve over rice, pasta, grits. Serves 4-8, 1 or 2 rolls per person
Notes
Dried beef also makes great appetizers
Try this easy Sour Cream & Chive Dip
SOUR CREAM & CHIVE DIP
Ingredients
- 8 oz cream cheese [light is fine
- 2 tsp milk or cream
- 2 T minced onion
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 8 oz sour cream [light is fine]
- 2-3 oz dried beef
- chopped chives or green onion tops
- 2 T butter, melted [use real]
- 1/2 c chopped pecans
Instructions
- Cream milk into cheese.
- Mince beef slices with scissors and add to cream cheese with sour cream, chives and seasonings.
- Put into a 1 qt dish and top with melted butter and then pecans.
- Bake at 350 for 30 minutes.
Notes
You can serve this dip with baguette slices,
sturdy chips, vegetables or
make Stuffed Baby New Potatoes
STUFFED BABY NEW POTATOES
Ingredients
- 1-2 small red potatoes per person
- Olive oil
- Kosher salt
- sour cream & chive dip
Instructions
- Wash red potatoes, place on foil lined baking sheet.
- Drizzle with oil and roll around to oil all sides.
- prinkle liberally with Kosher salt or seasoned Kosher salt blend.
- Roast potatoes at 425 until just tender, 25 min. Let cool.
- Carefully halve potatoes being careful to keep skin in tact.
- Gently scoop out most of the insides creating a shell.
- Fill potatoes with SOUR CREAM & CHIVE DIP.
- At this stage they can be refrigerated and baked right before serving. When ready to serve, bake filled potatoes at 350 until everything is warm and yummy. Serve warm, but they also are good at room temperature.
Yummy stuff!
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity
What’s for Dinner Between Naps on the Porch
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
Full Plate Thursday Centerpiece Wednesday Creative Crafts
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Good morning, Jenna! This recipe looks yummy. I’m always looking for new ways to cook chicken. My hubby is having surgery this morning so I am definitely going to make this for him this weekend while he is recovering. Thanks so much for sharing! Enjoy your day!
Prayers for your husband Shannon, I wish him a speedy recovery!
The ham wraps with creamy sauce over the pasta looks so comforting and moreish. Love the idea of stuffing baby potatoes though i wouldn’t have the patience to do that with so tiny potatoes LOL…how about just give me a spoon and the whole bowl of dip :-)?
ha ha, the potatoes are a little tedious, but definitely worth the trouble!
I remember this chicken dish and made it many times, an all time favorite. The dip looks delicious and the potatoes would be such a great new idea here. I am pinning these………
An oldie but goodie! Thanks Emily~
Jenna, I used to make this all the time. I had forgotten it, now I must make it again. The hubby always loved it. Happy Thursday and I hope you escaped the flooding.
Thank you Pam, my son in law just loves it! The flooding was awful, luckily we were all safe at home…
It’s always fun to revisit these retro recipes!
Not very gourmet, but definitely easy comfort food!
I missed this the first time it was popular, although I do have several Jr. League and church recipe books. They made great fundraisers for people to give for Christmas gifts.
Aren’t those the cookbooks the best? It’s funny how recipes trend…
Comfort food at it’s best Jenna. Some of those throwback recipes are so wonderful plus special memories.
Thank you Linda, oldies but goodies!
Little meaty roll-ups are one of my favorites! These all look good!
Thanks Jeanie, an oldie but a goodie!
I remember those dishes, Jenna! Thank you for the wonderful reminder ! Yum!
Oldies but goodies!