Party Chicken
📜 Collection: Patsy Collection | ✍️ Attribution: GA | 📂 Category: Entrees A classic retro casserole featuring chicken breasts wrapped in bacon, layered over dried chipped beef, and slow-baked in a velvety mushroom and sour cream sauce. Serve over a bed of rice to enjoy every drop of the rich, savory gravy.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 2 hours 30 mins | None | 8 servings |
🔪 Key Equipment
- 9x11-inch baking dish
- Mixing bowl
- Spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Chicken Breasts | halved |
| 8 strips | Bacon | |
| 1 (4 oz) pkg | Chipped Beef | dried |
| 1 (10.5 oz) can | Cream of Mushroom Soup | |
| 1 (8 oz) carton | Sour Cream |
Instructions
Step 1: Assembly
- Wrap 2 strips bacon securely around each of the 4 chicken breasts.
- Scatter the 1 (4 oz) pkg dried chipped beef evenly across the bottom of a 2 1/2-quart or 9x11-inch baking dish.
- Arrange the bacon-wrapped chicken breasts in a single layer on top of the chipped beef.
- In a bowl, mix together the 1 (10.5 oz) can cream of mushroom soup and 1 (8 oz) carton sour cream until smooth, then spread the mixture over the chicken breasts.
Step 2: Baking & Serving
- Bake uncovered at 275°F for 2 1/2 to 3 hours until the chicken is tender and thoroughly cooked.
- Serve hot with prepared Rice-A-Roni or rice, spooning the pan sauce generously over top.
💡 Make-Ahead & Storage: Assemble the chicken and sauce in the baking dish, cover tightly, and refrigerate overnight before baking.
Original Recipe Scan
