- 1 (2.5 ounce) package thinly sliced dried beef
- 8 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of celery soup, undiluted
- 1 cup sour cream
- Hot cooked rice
- In a greased 13-in. x 9-in. x 2-in. baking dish, arrange beef slices to evenly cover bottom of dish. Top with chicken breasts. Combine the soup and sour cream; pour over chicken. Bake, uncovered, at 350 degrees F for 35 minutes or until the chicken juices run clear. Serve over rice if desired.