Chicken, Bacon, and Dried Beef Casserole
Discover a flavorful vintage casserole recipe featuring chicken, bacon, and dried beef. An easy weeknight favorite with a savory sauce.
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 been a family favorite for decades for good reason—it’s easy to prepare, great for make-ahead meals, and the leftovers reheat beautifully. Serve it over rice, noodles, or with a side of buttery mashed potatoes.
What You’ll Like About This Dish
Retro comfort food. A beloved casserole with creamy, savory layers and classic flavor.
Easy prep. Just assemble, pour the sauce, and bake—it’s mostly hands-off.
Flavor-packed. The dried beef, bacon, and soup mixture create a rich, salty-sweet sauce.
Perfect for guests. This dish feels special enough for entertaining, but is simple enough for weeknights.
Ingredient Notes
- Dried beef: A classic ingredient that lines the dish and adds salty, savory flavor. Use jarred or chipped dried beef.
- Chicken breasts: Pound thin so they cook evenly—rolling them helps keep them juicy.
- Bacon: Adds richness and helps the chicken stay moist while baking.
- Condensed soups: A mix of cream of chicken and cream of mushroom makes the sauce creamy and flavorful.
- Sour cream: Adds tang and balances the saltiness from the bacon and beef.
Steps to Make Chicken, Bacon, and Dried Beef Casserole
- Prepare the oven and grease a 2-quart casserole dish.
- Line the bottom of the baking dish with dried beef.
- Pound the chicken breasts thin, roll each one, and wrap in a slice of bacon.
- Place the bacon-wrapped chicken on top of the dried beef.
- Combine the soups and sour cream and pour over the chicken.
- Bake until the chicken is cooked through and tender, about 1 hour and 20 minutes.
Tips
- Pound chicken evenly for consistent cooking and easier rolling.
- Use half butter and half olive oil if sautéing shallots or garlic for the sauce.
- If you prefer a saltier dish, don’t rinse the dried beef—otherwise, rinse lightly to reduce sodium.
- Let the casserole rest for 5 to 10 minutes before serving to allow the sauce to thicken slightly.
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.
Serving Suggestions
- Serve with hot cooked rice, egg noodles, or mashed potatoes to soak up the sauce.
- Pair with green beans, broccoli, or steamed asparagus for a balanced meal.
- Add a tossed salad with vinaigrette to cut through the richness.
- Include crusty bread or rolls to mop up extra sauce.
How to Store
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
To Reheat: Place in a baking dish, cover with foil, and reheat in a 350°F oven for about 20 minutes, or until hot throughout.
Chicken, Bacon, and Dried Beef Casserole
Ingredients
- 1 jar dried beef, 2.5-ounce jar
- 2 1/2 pounds chicken breasts, boneless
- 4 strips bacon, halved crosswise’
- 1 can cream of chicken soup, 10 3/4-oz
- 1 can cream of mushroom soup, 10 3/4-oz
- 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
