May 14, 2013

Corned Beef Chicken

Here's a simple, but super flavorful baked chicken recipe.

I hadn't made this recipe in years, which means that
 Cowboy and my younger kids hadn't had the chance to enjoy it.
The recipe has been in my head all this time.
Yeah, it's that easy!

Here's the secret ingredient!
You can also use the corned beef that comes in a jar if you can find it.

.....and here are the other simple ingredients.

First, tear up a package of corned beef and spread it out on the bottom of your pan.

Layer your chicken breasts on top of the corned beef,
then add two more packages of torn up corned beef on top.

This is 6 very large chicken breasts...each cut in half.

In a mixing bowl combine 2 cans of Cream of Chicken soup and a cup or two of sour cream.
Pepper to taste.
(I like a lot of pepper)

Spread the soup mixture on top.

Bake 1 hour at 325 degrees.

The corned beef is very salty and seasoned and will add so much savory flavor to your chicken!

My family couldn't stop raving about how much they loved this chicken.....
even my super picky eater, Maddie.

I love to make rice or potatoes on the side because there is extra soup in the pan to use as gravy.


Corned Beef Chicken
6 large chicken breasts
3 packages corned beef lunch meat 
2 cans cream of chicken soup
1-2 cups sour cream
Pepper to taste

1st layer: 1 package torn up corned beef
2nd layer: chicken breasts
3rd layer: 2 more packages torn up corned beef
4th layer: Mixture of soup, sour cream and pepper

Bake 325 degrees for one hour.


  1. Pretty sure I'm going to be trying this very soon. Yep. Thanks for the new recipe to try.

    1. It's so easy! I hope you get a chance to try it out!

      Thanks so much for stopping by my blog!!



    2. Evie??? I just realized this is you, Brittany! haha. You dork! I love you!!!


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