HA!
How will you choose the best answer from these identical entries where people have just copied and pasted something from a website somewhere? Instead of all that effort for something you didn't ask for, how about going to Wal-Mart and buying one of their little whole raw chickens and some cooked Corned Beef either from their deli or Buddig Corned Beef hanging on a hook on their wall. Take then home, heat the Corned Beef up in a microwave until it is hot, then put the cooked Corned Beef inside the chicken, put the chicken inside a cooking bag and bake it just like you would any other chicken. Much easier and faster than all that stuff people are giving you AND it is a chicken stuff with corned beef just like you asked and not ';chicken parts with some corned beef added'; like these other people are giving you! ;P Recipe: chicken stuffed with corn beef?
Stuffed Chicken from Heaven
4 boneless skinless chicken breasts
1 (8 ounce) container sour cream
1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
16 ounces mozzarella cheese
12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)
Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
Line bottom of baking pan with remaining sliced meat.
Mix sour cream and soup together.
Slice cheese in about 录 inch slices. (Note, string cheese also works and saves on having to cut cheese).
Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
Cut each pounded chicken breasts into 2 pieces.
Assembly:.
1 piece of chicken.
top with 1 piece of cut pastrami.
top with 1 piece of cut corned beef.
top with mozzarella cheese piece.
Roll into a tight ball.
Wrap each chicken roll with a slice of bacon and secure closed with a toothpick.
Place rolls in baking dish on top of leftover deli meats.
Repeat for remaining 7 pieces of chicken.
Top with sour cream/soup mixture.
Bake at 350掳F for 1 hour.
Serve over egg noodles scooping up sauce mixture that will be formed as the sauce for the noodles.
I don't know if this is the same recipe you had...but I just LOVE this dish! :)
~~Stuffed Chicken From Heaven
Ing:
* 4 boneless skinless chicken breasts
* 1 (8 ounce) container sour cream
* 1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
* 1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
* 1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
* 16 ounces mozzarella cheese
* 12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)
Dir:
1. Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
2. Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
3. Line bottom of baking pan with remaining sliced meat.
4. Mix sour cream and soup together.
5. Slice cheese in about 录 inch slices. (Note, string cheese also works and saves on having to cut cheese).
6. Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
7. Cut each pounded chicken breasts into 2 pieces.
8. Assembly:
For each piece of chicken, layer pastrami, corned beef %26amp; mozzarella. Roll into a tight ball, wrap with bacon, %26amp; secure with a toothpick. Arrange in baking dish on top of deli meats. Repeat this process for remaining 7 pieces of chicken.
9. Top with sour cream/soup mixture.
10. Bake at 350掳F for 1 hour.
11. Serve over egg noodles or rice (scooping up sauce mixture in pan).
Stuffed Chicken from Heaven Recipe #317749
Cheese and meat stuffed bacon wrapped chicken. Simple, inexpensive way to impress guests.
by Karrie Massotti
1陆 hours | 20 min prep
SERVES 8 , 8 rolls
4 boneless skinless chicken breasts
1 (8 ounce) container sour cream
1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
16 ounces mozzarella cheese
12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)
Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
Line bottom of baking pan with remaining sliced meat.
Mix sour cream and soup together.
Slice cheese in about 录 inch slices. (Note, string cheese also works and saves on having to cut cheese).
Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
Cut each pounded chicken breasts into 2 pieces.
Assembly:.
1 piece of chicken.
top with 1 piece of cut pastrami.
top with 1 piece of cut corned beef.
top with mozzarella cheese piece.
Roll into a tight ball.
Wrap each chicken roll with a slice of bacon and secure closed with a toothpick.
Place rolls in baking dish on top of leftover deli meats.
Repeat for remaining 7 pieces of chicken.
Top with sour cream/soup mixture.
Bake at 350掳F for 1 hour.
Serve over egg noodles scooping up sauce mixture that will be formed as the sauce for the noodles.
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