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Bacon-Wrapped Chicken With Dried Beef: A Savory Classic

Bacon-Wrapped Chicken With Dried Beef

Bacon-wrapped chicken bakes slowly over dried beef in a creamy mushroom and sour cream sauce. This savory classic is simple enough for a weeknight dinner and special enough for guests.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 jar, about 2¼ ounces Dried beef
  • 6 about 4 ounces each Boneless, skinless chicken breast halves
  • 6 strips Bacon strips
Sauce
  • 1 10¾-ounce can Condensed cream of mushroom soup, undiluted
  • 1 cup Sour cream
For the Pan
  • A little for greasing Cooking spray or butter

Method
 

Step-by-Step
  1. Heat the oven to 275°F and lightly grease a 13-by-9-inch baking dish with cooking spray or a little butter.
  2. 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.
  3. Wrap one bacon strip around each chicken breast. Set the wrapped chicken breasts over the dried beef, spacing them evenly in the dish.
  4. 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.
  5. Cover and refrigerate overnight if preparing the casserole ahead. Otherwise, place it directly in the preheated oven.
  6. 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

Dried beef and bacon provide plenty of salt, so do not add extra salt. Spoon the creamy sauce and softened dried beef over each chicken breast when serving. Refrigerate leftovers promptly and reheat gently until hot.