Heat the oven to 275°F. Lightly grease a 9-by-13-inch baking dish so the dried beef and creamy sauce are easier to serve later.

Arrange the dried beef across the bottom of the prepared baking dish. If you prefer a milder casserole, rinse the dried beef briefly under cold water and pat it dry before layering.

Wrap each chicken breast with one bacon strip and place the wrapped chicken over the dried beef. Use chicken breasts of similar thickness so they cook as evenly as possible.

Stir the condensed cream of mushroom soup and sour cream together in a bowl until smooth. Pour or spread the mixture evenly over the chicken.

Bake the casserole uncovered at 275°F for approximately 3 hours. Begin checking with an instant-read thermometer near the end of cooking, and remove the dish when the thickest part of the chicken reaches 165°F and the meat is tender.

Let the casserole stand for 5 to 10 minutes before serving. Spoon the creamy sauce and a little dried beef over each chicken breast.