Hey there, cooking pals!
Are you in the mood for something savory? I’ve got a treat for you!
Today, I’m sharing my recipe for chicken breast with dried beef.
It’s juicy, packed with flavor, and super easy to whip up for dinner.
You’ll impress your family (and yourself!) with this one!
Let’s dive into this delicious dish!
| Preparation Time | 15-25 minutes |
| Cooking Time | 120 minutes |
| Total Time | 135-145 minutes |
| Level of Difficulty | Medium |
Ingredients
- 8 slices bacon
- 1 cup sour cream
- 8 boneless, skinless chicken breast halves (about 4 oz each)
- 1 oz dried beef (roughly chopped for better distribution)
- 1 can condensed cream of mushroom soup (I use Campbell’s)
- freshly ground black pepper, to taste
Step 1: Gather Ingredients and Preheat Oven
Start by gathering your ingredients: 8 strips of bacon, 8 boneless, skinless chicken breast halves, 1 ounce jarred dried beef (coarsely chopped), 1 cup sour cream, 1 (10 3/4-ounce) can cream of mushroom soup (condensed), and freshly ground black pepper to taste.
Preheat your oven to 300°F (150°C) to ensure it’s ready when you need it.
Step 2: Prepare the Chicken and Casserole Dish
Wrap 1 strip of bacon around each chicken breast half, ensuring the bacon is secure around the chicken.
Repeat this process for all 8 chicken breast halves.
Lightly butter a large casserole or baking dish, then line the bottom with the chopped dried beef.
Step 3: Arrange Chicken in the Dish
Place the bacon-wrapped chicken breast halves on top of the dried beef in your prepared casserole dish.
Make sure they’re evenly spaced for even cooking.
Step 4: Prepare and Add the Sauce
In a separate bowl, mix together the sour cream and condensed cream of mushroom soup until they are well blended.
Pour this mixture evenly over the chicken breasts in the casserole dish.
Lightly sprinkle freshly ground black pepper over the top of the dish for added flavor.
Step 5: Bake and Serve
Bake the casserole in your preheated oven at 300°F (150°C) for 2 hours, or until the chicken is thoroughly cooked and the bacon is crispy.
Once done, remove from the oven and let it cool slightly before serving.
Enjoy your delicious meal!
I’ve been making this for about 60+ years. The only thing that is different is I’ve always used cream of celery and cream of mushroom soup and 16 oz sour cream. So good and so easy to put together.