Chicken with Chipped Beef & Bacon
Submitted by hoosierdaddy
Bacon-wrapped chicken breasts layered over savory chipped beef, then smothered in a rich mushroom-sour cream sauce and baked low and slow until fork-tender. A retro comfort food casserole that practically makes itself.
YIELD
4 servingsPREP
8 hrsCOOK
3 hrsREADY
11 hrsThis old-school party chicken has been making the rounds at church suppers and potlucks since the 1960s, and for good reason. You wrap each chicken breast in bacon, nestle them on a bed of chipped beef, and blanket the whole thing in a creamy mushroom sauce.
The real trick? Let it sit overnight in the fridge so those flavors meld together into something truly special.
After a long, slow bake, the bacon renders into the sauce, the chipped beef gets tender and salty underneath, and the chicken stays incredibly moist from all that cream surrounding it.
This is the kind of recipe your grandmother clipped from a magazine and never let go of.
Kitchen Tips
- Overnight is best: The recipe works with just a few hours of fridge time, but a full overnight rest lets the sour cream and mushroom soup really penetrate the chicken.
- Don’t skip the chipped beef: It adds a salty, umami base layer that makes the whole dish sing. Find it near the deli counter or canned meat aisle.
- Serve it over egg noodles or rice: That creamy pan sauce is too good to waste, so give it something to soak into.
Ingredients
Directions
Cut chipped beef into strips.
Line the baking pan with them.
Wrap bacon around chicken.
Put in pan on top of beef.
Mix soup and sour cream.
Pour mixture over chicken.
Cover tightly and refrigerate overnight, or at least several hours.
It comes out better if you do it overnight.
Bake in 275 degree F oven, uncovered, for three hours.
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