This recipe comes from an old church friend--she cooked for teen camps and then we went to church with her later. She was an awesome cook! These are easy to make and taste great. I used chicken tenderloins since I found some in the freezer. I just made smaller portions.
4 chicken breasts
1 container cream cheese with chives Beth made her own
4 T butter
4 pieces bacon
Pound out chicken breasts. Spread cream cheese over one side and add 1 T butter. Roll up and wrap with bacon.
Bake at 400 for 40 minutes. Broil for 5 minutes to crisp up bacon
1½-2 lbs stew beef - cut in small pieces
1 (14.5 oz) can diced or stewed tomatoes broken up Beth used 28 oz pureed
5 tablespoons dry onion soup mix (equals 1 package of Lipton)
1 cup beef broth
2 tablespoons cornstarch
¼ cup water
Hot cooked rice
Combine meat, tomatoes, onion soup mix and beef broth in slow cooker.
Cover and cook on low 6-8 hours
Combine cornstarch with water. Add to slow cooker with meat, turn to high and continue cooking about 30 more minutes until thickened.
Serve over rice.