Throwback Thursday, Retro Party Chicken Bake and Sour Cream & Chive Beef Dip

the Painted Apron

5 years ago

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

so easy, so delicious, you could definitely serve this at a party!

Course Main Course

Cuisine American

Keyword chicken and ham bake, chicken casserole, chicken, ham and prosciutto casserole, creamed chicken, party chicken, proscuitto wrapped chicken

Prep Time 10

Cook Time 2

marinate 12

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
buttermilk optional

Instructions

Marinate chicken in buttermilk overnight.
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

There are lots of versions of this dish, most call for bacon and dried beef. Those versions are of course delicious, but this is my lightened up version. Still full of flavor, but a lot LESS FAT by using ham. Use reduced fat Cream of Chicken to lessen fat even more.

This can be assembled and refrigerated, covered, up to 48 hours before baking. Let dish sit out of refrigerator for 1 hour before baking.

Dried beef also makes great appetizers

Try this easy Sour Cream & Chive Dip

SOUR CREAM & CHIVE DIP

Course Appetizer

Cuisine American

Keyword dried beef dip, sour cream and chive dip, stuffed potato appetizer

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

If you are using this for stuffed new potatoes, you can refrigerate until later or fill the potatoes now and either bake or refrigerate.

You can serve this dip with baguette slices,

sturdy chips, vegetables or

make Stuffed Baby New Potatoes

STUFFED BABY NEW POTATOES

Course Appetizer

Cuisine American

Keyword stuffed baby new potatoes, stuffed potato appetizer

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.