Chicken, Bacon, and Dried Beef Casserole

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.

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