Oven Chicken with Dried Beef Gravy

Prep time:  10 minutes.  Total Time:  3 hrs. 10 min.  Serves 6

I was served something similar to this at a friend's house recently and forgot to ask for the recipe in time!  So, I searched online to find something similar.  This recipe is so easy to make if you have time to wait for it to cook and it's delicious!  The chicken is fork-tender and the sauce makes a luscious gravy to serve over rice or pasta.  Yummm ya'll!  -Claire

Ingredients

1 (10 1/2 oz.) can 98% fat-free cream of chicken soup, undiluted
8 ounces of sour cream (I used light)
1 (3 oz.) jar dried-beef
10 oz. milk (I used 1%)
boneless skinless chicken breasts

Directions

1. Spray 9"x 13" baking dishy with non-stick cooking spray.
2. Preheat oven to 250 degrees.
3. Mix soup, sour cream and milk together and set aside.
4. Remove dried beef from the jar, leave rolled up, cut into thin slices, then cut slices in half.
5. Lay dried beef in the bottom of the prepared casserole.
6. Place chicken on top in single layer.
7. Pour soup mixture over chicken, being sure to cover the top of the chicken, even if some of the mixture runs back into the pan.
8. Bake uncovered for 1 1/2 hours.
9. Remove from oven, scrape the sauce from the sides of the casserole and mix it with the unbrowned sauce, spreading some sauce over the chicken.
10. Return casserole to the oven and cook an additional 60-90 minutes, until chicken has browned slightly and is consistency of gravy.
11. Serve chicken and gravy over cooked rice or pasta.

Optional:  To garnish, thaw 1/4 cup green peas, and microwave fro 30 seconds to sprinkle over chicken and rice or pasta just before serving.