Lay out the chicken on top of the beef in one layer and wrap each piece with the chipped beef.
Mix the soup and the sour cream together, stir in the mushrooms, and spoon the mixture over the meat.
Bake for 2–3 hours, covered with foil for the first half and then uncovered.
Serves 8
SPICED CIDER
Spiced cider works well for any holiday or cool-weather party. This drink is also known as mulled apple cider. Like mulled wine, it’s simmered with spices and citrus in an electric slow cooker or in a pot on the stove. The spices should include cinnamon and cloves at a minimum, but you can also add a star anise or grated fresh ginger if you like those flavors.
Put the smaller spices in a tea ball or wrapped and tied in cheesecloth. If you don’t do that, you’ll need to strain the cider before serving it. Simmer the spices and cider, keeping them below the boiling point.
½ gallon unfiltered apple cider
2 cinnamon sticks
10 whole cloves
½ ounce orange juice (or lemon juice, if you prefer a less
sweet drink)
Sliced oranges and cinnamon sticks for garnish
Put the apple cider, spices, and juice in a large pot or Dutch oven.
Heat up to the point of boiling and then simmer for 1–3 hours. If you use a slow cooker, turn it to low and cook for 3 hours.
Turn off the heat and remove the spices from the pot, straining if necessary. Serve the cider warm, garnished with sliced oranges and a fresh cinnamon stick in each cup.
Gingerdead Man Page 23