I believe I first got this recipe for Party Chicken from my Aunt Carolyn, and it is one of darlin Arlin's favorites.  It's a great dish to whip up quickly on a Sunday morning and put in the oven before leaving for church.  It cooks at a very low temperature for several hours.  It's then easy to heat up a couple of sides to go with it to get lunch on the table quickly for your hungry family.  Here's what you'll need to make it:

First, place Buddig Corned Beef in the bottom of a casserole dish.  You can find this meat with the lunch meats at your grocery store, but it isn't always easy to find.  Corned beef is also packaged in a glass jar and can be found on the aisle with the canned meats like tuna, canned chicken, etc.  However, if you use that kind, you'll want to rinse it thoroughly or your dish will be incredibly salty.  I speak from experience!  I much prefer the Buddig variety, because it has a milder flavor. 



Wrap a piece of bacon around each piece of chicken and lay it on top of the corned beef. 

In a separate bowl, mix the sour cream and mushroom soup.  Place that on top of the chicken.

Bake at 275 degrees for 3 hours. 

Serve with hot noodles and a green veggie. 

Party Chicken

4-6 piece of boneless skinless chicken breasts

4-6 pieces of bacon

1 package Buddig Corned Beef

8 oz. sour cream

1 can cream of mushroom soup