Bacon-Wrapped Chicken With Dried Beef is a classic dinner made with six boneless, skinless chicken breasts, dried beef, bacon, condensed cream of mushroom soup, and sour cream. The assembled casserole bakes uncovered for about 3 hours at 275°F, creating tender chicken and a rich, savory sauce.
Each chicken breast is wrapped in bacon and placed over a layer of dried beef before being coated with creamy mushroom sauce. The result is comforting, deeply savory, and wonderfully easy to prepare, especially when assembled the night before and baked the next day.
Jump to RecipeWhy You’ll Love This Recipe
This bacon-wrapped chicken casserole has the kind of old-fashioned comfort that makes everyone gather around the table. The ingredient list is short, the preparation takes only about 15 to 20 minutes, and the oven does most of the work.
The long bake at 275°F gives the chicken time to become tender while the bacon releases its smoky flavor into the mushroom sauce. Dried beef adds a concentrated savory note beneath the chicken, creating a sauce with far more character than a standard cream casserole.
This is also a practical make-ahead dinner. Assemble the dish, cover it, and refrigerate it overnight, then bake it the following day when you are ready. For another creamy chicken idea with a different cooking method, you may also enjoy this creamy sun-dried tomato chicken.
Ingredients You’ll Need
Every ingredient has a clear purpose in this recipe, and the combination is what gives the dish its signature flavor. Use chicken breasts that are close in size so they cook at a similar rate.
- Dried beef: One jar, about 2¼ ounces, forms the salty, savory base of the casserole. Rinse it briefly if your brand is very salty.
- Chicken breasts: Use six boneless, skinless halves weighing about 4 ounces each. Smaller, evenly sized pieces are ideal for consistent cooking.
- Bacon: One strip wraps around each breast and adds smoky richness as it bakes.
- Condensed cream of mushroom soup: Use one undiluted 10¾-ounce can for the creamy sauce.
- Sour cream: One cup softens the concentrated soup and gives the sauce a smooth, tangy finish.
- Cooking spray or butter: Use a little to grease the 13-by-9-inch baking dish.
Because both the dried beef and bacon are salty, extra salt is unnecessary. Keep the soup undiluted; adding water or milk would make the sauce thinner than intended.
How to Make It Step-by-Step
Step 1: Heat the oven to 275°F. Lightly coat a 13-by-9-inch baking dish with cooking spray or butter so the sauce and dried beef are easier to serve later.
Step 2: Taste a small piece of the dried beef before arranging it. If it is particularly salty, rinse it briefly under cool water, pat it thoroughly dry, and place the pieces in a single layer across the bottom of the dish.
Step 3: Wrap one bacon strip around each chicken breast, tucking the ends underneath when possible. Place the wrapped breasts over the dried beef, leaving a little space between pieces so the sauce can reach the sides.
Step 4: Add the undiluted cream of mushroom soup and sour cream to a bowl. Stir until the mixture is completely smooth, then pour or spread it evenly over the bacon-wrapped chicken.
Step 5: If you are preparing the meal in advance, cover the baking dish and refrigerate it overnight, or for up to 8 hours as directed by the classic preparation. If serving the same day, continue directly to baking.
Step 6: Bake the casserole uncovered at 275°F for about 3 hours. The chicken should be tender, the bacon should flavor the sauce, and the thickest breast must reach at least 165°F on an instant-read thermometer.
Step 7: Remove the dish from the oven and let it rest for 5 to 10 minutes. Spoon the creamy sauce and softened dried beef over each serving before bringing the casserole to the table.
Pro Tips for Tender, Flavorful Chicken
The most important tip is to respect the low-temperature bake and check the chicken with a thermometer. Chicken breasts vary in thickness, so visual cues alone are not enough to confirm doneness.
Do not crisp the bacon in a skillet before wrapping the chicken. The classic method uses raw bacon so it can slowly release flavor into the sauce during the long bake.
- Control the salt: Rinse very salty dried beef, but do not soak it for a long time or its distinctive flavor may fade.
- Keep the soup undiluted: The condensed soup supplies body to the sauce and helps it cling to the chicken.
- Use a thermometer: Check the thickest part of the largest breast and confirm it has reached at least 165°F.
- Allow a short rest: Five to 10 minutes lets the sauce settle and makes serving less messy.
- Choose balanced sides: Since the casserole is rich and salty, pair it with a crisp green salad or simply steamed vegetables.
If you enjoy chicken dinners with bold sauces, this lemon garlic chicken offers a brighter contrast to this creamy, smoky casserole. A ginger-forward option such as baked ginger chicken is another good choice when you want a lighter flavor profile.
What to Serve With Bacon-Wrapped Chicken
The creamy sauce begs for something that can catch every spoonful. Mashed potatoes, buttered noodles, rice, or crusty bread all work beautifully, depending on the style of dinner you want.
For a lighter plate, serve each chicken breast with steamed green beans, roasted broccoli, asparagus, or a simple leafy salad dressed with vinegar. The fresh vegetables cut through the richness of the bacon and sour cream.
- Mashed potatoes or baked potatoes
- White rice, brown rice, or buttered egg noodles
- Steamed green beans or broccoli
- A crisp cucumber and lettuce salad
- Crusty bread for the mushroom sauce
This dish also fits well beside other nostalgic casseroles. If you are planning a comfort-food menu, consider pairing it with a small portion of corned beef and cabbage casserole for a hearty family-style spread.
Storage, Reheating, and Make-Ahead Advice
The overnight chilling option makes this recipe convenient for entertaining or busy evenings. Assemble the casserole, cover it, and refrigerate it for up to 8 hours before baking according to the recipe directions.
After baking, refrigerate leftovers promptly in a covered container. The chicken and sauce are best enjoyed within a few days, and the sauce may thicken as it cools.
Reheat portions gently in the oven or microwave until hot throughout. If the sauce becomes very thick, stir in a small amount of water only while reheating, since the original recipe should be assembled with undiluted soup.
For another comforting chicken preparation to add to your dinner rotation, try this slow cooker chicken cordon bleu. It shares the same cozy, family-dinner spirit while using a different combination of flavors.
Bacon-Wrapped Chicken With Dried Beef
Ingredients
Method
- Heat the oven to 275°F and lightly grease a 13-by-9-inch baking dish with cooking spray or a little butter.
- If the dried beef tastes especially salty, rinse it briefly under cool water and pat it dry. Arrange the dried beef in a single layer across the bottom of the prepared baking dish.
- Wrap one bacon strip around each chicken breast. Set the wrapped chicken breasts over the dried beef, spacing them evenly in the dish.
- In a bowl, stir the undiluted condensed cream of mushroom soup and sour cream together until smooth. Pour or spread the mixture evenly over the chicken.
- Cover and refrigerate overnight if preparing the casserole ahead. Otherwise, place it directly in the preheated oven.
- Bake uncovered at 275°F for about 3 hours, until the chicken is tender and the thickest breast reaches at least 165°F internally. Let the dish rest for 5 to 10 minutes before serving.
Notes
Final Thoughts
Bacon-Wrapped Chicken With Dried Beef is a savory classic for good reason. Six chicken breasts, six bacon strips, dried beef, mushroom soup, and sour cream come together in one baking dish to create tender chicken surrounded by a rich, spoonable sauce.
Remember the key details: rinse the dried beef if needed, add no extra salt, bake uncovered at 275°F for about 3 hours, and verify that the thickest chicken breast reaches at least 165°F. After a brief 5-to-10-minute rest, serve it with potatoes, noodles, rice, or vegetables and plenty of sauce.
Whether you prepare it immediately or chill it overnight, this casserole delivers a warm, satisfying dinner with very little hands-on effort. It is the kind of dependable recipe that feels right for Sunday supper, a family gathering, or any evening that calls for something creamy and comforting.