A classic and savory casserole featuring chicken breasts wrapped in bacon, baked on a bed of dried beef, and smothered in a creamy mushroom soup and sour cream sauce. A perfect, easy-to-make dish for company.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 large | Chicken Breasts, halved to make 8 pieces |
| 8 strips | Bacon Strips |
| 1 (4 oz) pkg | Dried Chopped Beef |
| 1 (10.5 oz) can | Mushroom Soup |
| 1 (8 oz) carton | Sour Cream |
| For Serving | Cooked Rice |
Instructions
- Preheat your oven to 275°F (135°C).
- If your chicken breasts are large, cut each one in half lengthwise to create 8 thinner pieces.
- Wrap one strip of bacon around each piece of chicken.
- Spread the dried chopped beef evenly over the bottom of a 9x13 inch (or similar 2.5 qt) baking dish.
- Arrange the bacon-wrapped chicken pieces in a single layer on top of the dried beef.
- In a small bowl, combine the cream of mushroom soup and the sour cream. Stir until smooth.
- Pour the sauce mixture evenly over the chicken, ensuring each piece is covered.
- Bake, uncovered, for 2.5 to 3 hours. The chicken will be very tender and the sauce bubbly.
- Serve hot over cooked rice, spooning the sauce from the dish over both the chicken and the rice.
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