Recipe – MooBockOink – or – Rolled Chicken Breast

And it’s not really “MooBockOink”.  In reality, you must make the noise of a cow, a chicken and a pig, in that order, and in rapid succession.  Got it?  Corin’s kids got it.  We had tons of totally allowable snorting at last night’s dinner table because, you know, they all had to say “MooBockOink” a bunch of times, with the emphasis on the pig snort at the end.  What a hoot!

My girls came up with the name for this dish a loooooooong time ago in the way that only children can.  I have no recollection of where this recipe came from, but it might have been one of my mom’s.  Maybe.  A better name, perhaps, would be Rolled Chicken Breasts. Each chicken breast is layered with two slices of dried beef and a slice of bacon, then rolled. The rolled chicken breasts are then cooked in a creamy onion-mushroom sauce, and topped with almonds.  This is a wonderful company dish, though it can be a bit pricey for a crowd.  I’ve served it for a small get together of couples by serving a first course of green salad and then preparing each plate with a nice serving of my own rice dish, topped with a Rolled Chicken Breast, and a bit of sauce spooned over this, with a side of a brightly colored vegetable (such as steamed broccoli), and a dinner roll.  I’ve prepared this dish for a crowd (by tripling the recipe) and served it buffet style.


The best part of all is that this dish cooks very slowly in the oven, which means that you can either make it in the afternoon and then spend the rest of your day preparing for your guests (or reading a book), or you can prepare it Saturday evening, pop it into the oven as you head out the door for church Sunday morning, and bring guests home for an incredible Sunday supper.

So, without further ado, I give you the recipe for MooBockOink!

MooBockOink – or – Rolled Chicken Breasts


10 boneless skinless chicken breasts
1 jar dried beef slices
10 strips of bacon, uncooked
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 cup sour cream
1/2 cup cooking Sherry (optional, but adds nice flavor)
1/2 – 1 cup sliced or slivered almonds



Place 2 slices of the dried beef on top of each chicken breast.



Lay a strip of bacon over all.


Roll the chicken breast so that the slices of beef and bacon are on the outside.  Secure with a toothpick.


Place the rolled breasts in a 9 x 13 baking pan.



 I had to use a 10×15 pan for the ten pieces last night.   They were big pieces!




In a bowl, combine the dried onion soup mix, the cream of mushroom soup, sour cream and the cooking sherry .  Whisk to combine.  Pour over the rolled breasts.



 Sprinkle the sliced (or slivered) almonds over the top.  Cover with foil and bake at 250° for four hours.



Serve over rice, and spoon the sauce over all.  My Chicken Rice recipe works very well with this dish.




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14 comments to Recipe – MooBockOink – or – Rolled Chicken Breast

  • This looks sooooo yummy!!  I bet the “rolls” would freeze well before baking :o)  I just might have to try that !


  • For a minute there, I thought you made something I have been making since I was dating Andy.  It is a similar recipe, but as I read yours, it is not quite the same.  This sounds so yummy, and I’ll for sure have to try this next time I have company.  I’ll post my recipe sometime, so you can see why I thought you were making the same thing.  Mine only cooks for 2 hours, and you line the pan with the chipped beef, wrap the chicken in bacon, and then cover it with a mixture of sour cream and either cream of mushroom, cream of chicken, or cream of celery soup.  I always use the cream of celery, because it gives it a little “bite”.  I serve mine with fancy green beans and red skin potatoes.  Well there, I’ve practically given you the recipe.  I’ll write the whole thing out for you, but I think your recipe is better, and I’m going to try it soon.  I’ll even use the cooking sherry…I never have, but I’d like to taste it the way you make it.  Thanks for sharing this recipe Cheryl!

  • That looks RICH!    I am looking forward to trying the chicken rice recipe too, it sounds delish! :coolman:

  • Chicken, pork, and beef, Great-Grandma’s 3 favorite food groups!

  • Sounds yummy! We will have to try this! :goodjob:

  • Oh, this looks delicious. Christopher would love it. I must make it soon. I can just see Pete looking at it and wondering what it is but then getting that gleam in his eye when he takes a bite, hehehe.

    Isn’t it funny how we come up with family names for food? There is that old recipe called No Peek Stew. In our family it is called Peek a Boo Stew (named by a preschool Stephanie).

    My mother-in-law came from a Pennsylvania Dutch background. One of the soups she made quite often was Riffle Soup. It wasn’t until I was much older that I’d look through Pennsylvania Dutch cookbooks and realized that was the same as… Rivel Soup.

  • I make something like this.  My family loves this meal!  They practically like their plates clean when I make it!  Yummy!

  • Okay, need coffee!  They practically LICK their plates clean!:wink:

  • Mmmm…this looks divine! I’m sure it tastes that way too. I’ll have to tuck this recipe away for the next time we have friends over for dinner. Thanks for sharing.

  • Wow thank you for sharing this yummy recipe with us.
    God Bless,

  • Yumm!  Thanks for the recipe – I’ll give this a try. It looks easy and delish!


  • Nummy! Our kids have name several dishes for us – like when we cook a whole head of cauliflower and pour cheese sauce on top (the only way we can get happy cries of “I want that!”) they call it “Cheesy brains”. 🙂

    I’ll have to try this recipe soon!

  • Man I thought I was gonna get some great new recipe from Mama Cheryl LOL Shucks I have been making this for almost 20 years. But I have not added the onion soup before, and like someone else said, I have always just put the chipped beef in the bottom of the casserole dish.

    We call it Chicken Supreme. I like the MooBockOink name LOL

    I LOVE Creamed Chipped Beef on toast…could live on that stuff!

    I have another variation that I came up with too.

    Using the same basic measurements, I mince or cube the chipped beef, use Hormel real bacon bits (you could fry and crumble your own), and cube the chicken breasts or use tenders. I mix the soup and sour cream, adding a couple of tablespoons of poppy seeds. A little dry white wine can be added if ya want to.

    I mix it all up together and pour into a casserole. I then crush Ritz Garlic crackers, add some parmesan and melted butter and mix together and top the casserole. Bake at 350 til bubbly, about 60 minutes.

    I serve with wild rice pilaf and steamed asparagus.

    We LOVE that thick cut Maple bacon from Costco too. The only thing I hate is cleaning up the pan after cooking it. It makes such a sticky mess in my skillet. It is AWESOME bacon. I wish that they had thick cut peppered bacon too.

  • I have never heard of this recipe and will be trying it for sure. I love chicken and Sweetheart tolerates it. He loved the Chicken/dressing recipe I got from you, so maybe this one will work too.