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Recipe By :Debbie Carnucci

4 boneless skinless chicken breasts
1 jar dried beef slices
8 ounces fresh mushroom -- sliced
8 ounces sour cream
1 can condensed cream of chicken soup
1/4 cup whipping cream
2 tablespoons fresh parsley -- chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper -- fresh cracked
1 jalapeno -- minced fine

In a mixing bowl combine the sour cream, whipping cream and soup. Add
the parsley, all spices and jalapeno, combine well. In a cake pan layer
half the beef slices, lay the chicken on top of the beef. Cover the chicken with
the sliced mushrooms, and top with the remaining beef slices. Press down
lightly and pour the sauce over the top. Cover with foil and let sit in fridge
for at least 6 hours or overnight. Preheat oven 350. Remove foil and
sprinkle with paprika. Bake uncovered for 1 1/2 hours. Let stand for ten minutes
before serving. Serves 4.

2045 Calories (kcal); 97g Total Fat; (43% calories from fat); 240g Protein; 44g Carbohydrate; 752mg Cholesterol; 3574mg Sodium

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