- 1/2 cup sliced fresh mushrooms
- 1 Tbsp. butter or margarine, melted
- 6 chicken breast halves, skinned and boned
- 12 slices dried beef
- 1 can golden mushroom soup, undiluted
- 1/2 cup plain yogurt
- 1 tsp. dried whole dillweed
- hot cooked rice
Saute' mushrooms in butter; drain and set aside. Place chicken in a lightly greased 9x13 inch baking dish. Layer dried beef and mushrooms over chicken. Combine mushroom soup, and yogurt, mixing well; spoon evenly over dried beef. Sprinkle with dillweed. Cover with aluminum foil. Bake at 350 degrees F for 1 hour. Serve over hot cooked rice.
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