Chicken Dried Beef Casserole
Submitted by I love cookies
Bacon-wrapped chicken breasts nestled on dried beef and smothered in a creamy mushroom-sour cream sauce, baked low and slow for 3 hours. Retro comfort food that practically cooks itself.
YIELD
8 servingsPREP
15 minCOOK
3 hrsREADY
3 hrsThis is one of those retro casseroles your grandma used to bring to every church supper, and there’s a reason nobody ever stopped making it.
Chicken breasts get wrapped in bacon, laid on a bed of salty dried beef, and drowned in a sauce made from cream of mushroom soup, cream of chicken soup, and a whole pint of sour cream.
Three hours of low, slow baking turns everything impossibly tender while the bacon renders and the dried beef gets silky on the bottom.
Serve it over egg noodles or rice and let that sauce do all the talking.
Variations
- Use turkey bacon for a lighter take that still brings the smoky wrap
- Add a can of French-fried onions on top in the last 15 minutes for crunch
- Stir a teaspoon of Worcestershire sauce into the soup mixture for extra savory punch
Kitchen Tips
- Place the bacon seam-side down so it stays wrapped around the chicken during the long bake
- Line the dish with dried beef in a single layer; it acts like a flavor-packed base that keeps the chicken from sticking
- Don’t be tempted to raise the temperature to speed things up; the low heat is what keeps everything moist and tender
Ingredients
Directions
Wrap ½ slice of bacon around rolled chicken breast, putting open end down.
Place in casserole lined with dried beef. Mix soups and sour cream.
Pour over chicken.
Bake for 3 hours at 300℉ (150℃). and serve with rice or my favorite, noodles.
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