Party Chicken I

This is actually the meal I make on Christmas Day – it’s so easy that I can then enjoy the holiday and we have a rich, delicious meal in the evening (when everyone is turkey’ed out!) Instead of rice, we serve it with green beans and mashed potatoes. The gravy from the dish, on top of the mashed potatoes…delish! My mom’s old recipe calls to cook it at 275 for 3 hours.

My family absolutely loves Party Chicken. I serve it over wide butter noodles.

Been making this for 20+ years…We absolutely love it!! Definitely precook the bacon. And go for the cooler temp/longer duration. I always double, because it’s so good as leftovers. Served over rice, or broccoli or cauliflower…it’s our Christmas and Easter dinner, always!

so tasty, used some precooked chopper sirloin instead of canned beef. halved the recipe with success. pre-cook my bacon a bit and cooked for 45.

My mom introduced us to Party Chicken when I was a kid and passed the recipe on to me. She requested it for today’s Mothers Day dinner. I didn’t deviate too far from this recipe, but I did use low fat cream of mushroom soup and fat free sour cream. I made mine the night before and then baked uncovered for 3 hours at 275 degrees. It was delicious and made a lot of gravy to put over mashed potatos. YUM. Try this one out!

Instead of dried beef, I used black Forrest sliced ham. And since it was a volunteer at the bookstore day, I put this in the crock pot. It was delicious and I would make it t again.

I made this with Mushroom Soup and the family loved it. It is very creamy and is a heavy meal, but paired with a nice steamed vege, or a light salad and you can’t go wrong.

I have been making this dish for years, never heard it called party chicken. Instead of using dried beef I have always bought the corned beef in the deli and layed that at the bottom of the dish. I always serve over white rice.

Delicious, we love this for Sunday dinner or even to serve when comany’s coming……

This was very good, I made it just as the recipe advised. I agree with others, it is heavy, so something to eat once in awhile. Thanks for sharing.

Did not like – at all!

this dish is fairly good, but i modified it greatly for health reasons. when making this i used turkey bacon that i browned before wrapping the chicken so that it would crisp up better. i omitted the dried beef and used reduced fat soup and fat free sour cream. i served it with rice and green beans- the kids were none too pleased but i thought it was alright. using healthier options probably compromised the taste in this recipe, but i can’t justify the fat/calorie content as written, so i probably won’t make this again. thanks anyway!

I make this all the time! The only thing I do different is wrap the beef with the chicken and toothpick it. So easy!

I think this was good. I followed the directions exactly, but I think it would have been better had I marinated the chicken in some Italian dressing. I did rinse the dried beef, so I did not find this to be too salty at all. My husband loved it!

this is not a review. i have questions: what is dried beef (beef jerky?) and do you cover with foil then bake for 1 hour?

This is my daughter’s favorite meal! This can also be cooked slower at a cooler temp for richer flavor, but it tastes fabulous either way!!

I liked shredding the dried beef and just putting it in the bottom of the dish better than trying to wrap the chicken. I used the precooked bacon, too.

I made this (minus the dried beef since I didn’t have any) and cooked it on 275° for 3 hours. Fork tender and delicious!

Wonderful recipe that has been in our family for years! Our difference is that we roll the beef inside the chicken and cook at 275 for 3 hours. Easily made with less calories – or just don’t eat it as often!

This is fabulous! My college roommate gave me the recipe, because her mom used to make it all the time 🙂

I used cream of onion soup instead of cream of chicken, and it turned out yummy. 🙂