This vintage casserole recipe is a flavorful combination of chicken breasts, bacon, and dried beef. Dried beef pieces line the baking dish and then the chicken breasts are thinned, rolled, and wrapped in bacon. The prepped chicken is placed on the dried beef and topped with a savory condensed soup and sour cream sauce. It’s an easy, tasty weeknight casserole that’s long been a family favorite.
Recipe Variations
- Mushrooms: Sauté 8 ounces of sliced mushrooms in a small amount of oil and butter and add them to the sauce mixture.
- Cheese: For a melty twist, top the bacon-wrapped chicken with shredded or sliced cheese about 5 minutes before the chicken is done.
- Herbs: Try adding a few tablespoons of fresh chopped chives, parsley, or sage. Or add 1 teaspoon of dried herbes de Provence to the sauce mixture.
- Garlic and Shallots: Add savory flavor with garlic and shallots. In a skillet over medium heat, sauté 1/4 cup of shallots and 2 teaspoons of minced garlic in 1 tablespoon of butter or olive oil for 2 to 3 minutes or until aromatic; add to the sauce mixture.
- Chipped Beef: Instead of sliced dried beef, use chipped beef in the recipe.
How to Store
Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat the chicken in a foil-covered baking dish in a 350 F oven for 20 minutes or until hot.
PrintChicken, Bacon, and Dried Beef Casserole
This vintage chicken and dried beef casserole recipe is easy and delicious!
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Casseroles, Chicken
- Method: Bake
- Cuisine: American
Ingredients
- 1 2.5-ounce jar sliced dried beef
- 2 1/2 pounds boneless chicken breasts, about 6 halves or cutlets
- 3 to 4 strips bacon, halved crosswise’
- 1 10 3/4-ounce can cream of chicken soup
- 1 10 3/4-ounce can cream of mushroom soup
- 8 ounces sour cream
Instructions
Heat the oven to 350 F and grease a 2-quart casserole.
Arrange the dried beef over the bottom of the baking dish.
Pound the chicken between 2 sheets of plastic wrap to thin; roll them up and wrap each roll in a slice of bacon.
Combine the soups and sour cream in a bowl and whisk to blend. Pour over the chicken.
Bake the casserole for 1 hour and 20 minutes or until the chicken is cooked through.
Serve and enjoy!
