A Russian open-faced pie or tart is known as a vatrushka. Vatrushki are a customary tea-time delicacy made from a variety of doughs and pastries and filled with a wide variety of ingredients. The most well-liked variety is a yeast bun with a sweet cottage cheese filling on top. This is a fresh, aromatic summertime version made with raspberries. The dough rises three times, which is a laborious but time-tested process for a distinctive smoothness.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 skinless, boneless chicken breasts
- 1 (8 ounce) jar dried beef
- 8 slices bacon
- 8 ounces sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- Line a 9×13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken.
- Bake uncovered in the preheated oven for 3 hours and enjoy, enjoy!
Reviews
I’ve made this dish for years. You can use turkey bacon too or no bacon. We use 1 can of GOLDEN MUSHROOM soup, 16oz of sour cream and 1 can of water. I add peppers and onions. I also season my chicken on the top only with seasoned salt, pepper, garlic powder onion powder and parsley. We serve it over white rice. I bake it and 350 for an hour or so. Uncovered but I’ll give it a stir
My mother made this n passed it down to me! We called it Chicken Diane! If u chop the beef and get bacon already cooked and diced, it’s easier, also serve over rice! FAMILY FAVORITE!
I have been making this recipe for years and my family loves it served over rice with steamed broccoli. One time while making, I did not have dried beef, so I substituted thinly sliced deli country ham. It was a hit and I’ve been making it this way since then!
Like many others I’ve been making this recipe for years. I love the unique flavor profile and mouth-feel of this dish, and I make it about once a month. I hope you all like my take on this recipe. I mostly stick to the standard ingredients, but I ensure I use the best quality ingredients I can afford. I cut 2 large boneless chicken breasts in half and brine them for a half hour. I lay each half on 4 slices of Armour Star or Hormel dried beef and then I wrap each one with 1.5 slices of thick cut bacon (a half slice across the top, and the wrap the full slice perpendicular around each chicken/beef portion) so the bacon forms a crisscross pattern and exposes as much of the bacon on top as possible. For the gravy, I slice up whole button mushrooms which I add to the Campbell’s Cream of Mushroom Soup (family size can) and Daisy Sour Cream (1 cup) mixture. I place the “gravy” in a 9″ x 13″ glass dish sprayed with Pam, then nestle the 4 portions evenly spaced across and into the gravy with the portion tops exposed. Then I sprinkle black pepper and paprika over the top. I bake this uncovered in a 350 degree oven for 1 hour and it comes out perfect. I’ve never tried the 275 degree/3-hour method but I’m sure it’s fine. I’m just too much in a hurry to eat it and cannot wait 3 hours. I serve Chicken Eugene with white rice that has been seasoned with some butter, chopped cilantro (could substitute parsley) and lime juice. It is truly amazing and the leftovers (if any) are just as good. Enjoy.
I found this recipe here on All Recipes YEARS ago, and I’ve just realized that I’ve never reviewed it. This is my all time fav chicken dish. I’ve never been a fan of canned soups, but it works soooo well in this case. My family loves the sauce so much, I have to double up on the soup and sour cream. Serve Chicken Eugene with mashed potatoes and steamed asparagus at your next dinner party, and I guarantee you’ll “WOW” your guests!
We love this recipe! I soak the dried beef briefly to rinse some of the salt off, then cut it into smaller pieces before sprinkling on the bottom of the pan. I top with a bit of paprika on the sauce. This goes well with a side of grilled asparagus.
Been making this recipe for years and served over Grandma’s frozen noodles. My Mom found the recipe in the Mammoth Mountain cookbook in the 80s. It’s been a fave ever since but now I make it in the crockpot, set on low for 6-8 hours or high for 2-3.
This has been a favorite of ours for over 35 years! I sometimes add a splash of dry sherry to the soup mixture. I like to serve it over unseasoned white and wild rice (ie Canoe brand), peas and canned cranberry sauce.
No changes. My 3 teenagers Favorite!
I wrapped the bacon over the chicken and cooked, as someone else had done. I think it would be easier to break up the beef and add to the soup/sour cream mixture, too, next time It was very good!!
Everybody loves this dish.
Been making this for years. Happy to have a real recipe. We call it “Lynn’s chicken.” So good and so good leftover. I was having a large gathering and this was one of two entrees. I cut the chicken much smaller. Put the dried beef in the bottom, topped with the chicken pieces, laid a half slice bacon on the chicken and froze it all. Day of party, I stirred together the sauce, covered the frozen chicken with the sauce and just cooked it on a very low oven. Perfect. Great with rice, mashed potatoes. Great in a buffet.
I have been making this for over 50 yrs. The only thing I change is I use 1/2 can mushroom and 1/2 can celery soup. When I double the recipe I use 1 can each of soups and 16 0z of sour cream but only use 1 jar of dried beef or enough to cover the bottom of the dish I am using. I also prefer using breasts with rib bones because it adds so much more flavor. I loosely cover the dish while baking until the last 30 minutes so it will brown. 2 hrs is usually enough cook time.
This is a wonderful dish!! Two important comments: 1.) Several negative reviews noted the saltiness of this dish. If you follow the recipe exactly, that seems very possible! 8 oz of dried beef is almost equivalent to two LARGE jars of the armour dried beef sold in most groceries. (See image.) I doubled this recipe and only used one large jar (4.5 oz) and it was perfect. (So, keeping it as written with 8 oz is A LOT of dried beef.) 2.) I prefer to use homemade cream soups.
I made this exactly as written. Very good recipe, the flavor was there except cooking chicken for 3 hours was too much. The chicken was like sawdust, extremely dry and crumbly. I will probably make it again but not cook it so long.
My grandma used to make this for me when I was a child…she called it company chicken. But we always had one more thing…egg noodles. After you prepare the dish you take a piece of chicken with sauce and a few pieces of dried beef and lay over cooked eigg noodles. It really brings the whole dish together and helps with the saltiness of the dried beef. So all of you that thought it was too salty…try this I promise you will love it
I loved this recipe and will make it again
We have made this for years and it is a wonderful recipe for having guests over. I rinse the chipped beef off and pat dry to minimize the salt from it. I don’t know how it isn’t perfectly tender for everyone but I add 2 cans of soup to a pint of sour cream. It is wonderful with mash potatoes.
The only change I made, was that I fried the bacon a little before wrapping it around the chicken. Very good over egg noodles or rice! Yum!
Love this!!! Have made it several times and always a hit with everyone. DEFINITELY DOUBLE THE SAUCE!! Some people complain it’s too dry so perhaps this is the problem. Plus, the sauce is so good you’ll want extra! Also, I add 1/2 C sherry (soooo good!) to the sauce and scatter mushrooms on top of the chicken before sauce. Serve with long grain rice and roasted asparagus. Awesome and super easy dish!!
Making this tonight! I grew up eating this exactly like this! I wouldn’t change a thing.