Chicken Breast with Dried Beef Recipe
A comforting baked chicken casserole featuring tender boneless chicken breasts wrapped in bacon and layered over savory dried beef. A creamy blend of sour cream and condensed mushroom soup coats the chicken as it slowly bakes, producing a rich, hearty main dish.
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Ingredients
- 1 ounce dried beef roughly chopped to distribute it evenly
- Freshly milled black pepper added according to taste
- 1 cup sour cream
- 8 boneless and skinless chicken breast halves approximately 4 ounces each
- 1 can 10 3/4 ounces condensed cream of mushroom soup
- 8 bacon strips one for each chicken breast half
Instructions
- Preheat the oven to 300°F (150°C).
- Wrap each boneless, skinless chicken breast half with one strip of bacon, securing the bacon neatly around the chicken. Continue until all eight pieces have been wrapped.
- Lightly butter a large casserole dish or baking dish. Spread the roughly chopped dried beef across the bottom in an even layer.
- Arrange the bacon-wrapped chicken breast halves over the dried beef, leaving sufficient space between the pieces to promote even cooking.
- Combine the sour cream and condensed cream of mushroom soup in a separate mixing bowl. Stir until the two ingredients form a smooth, evenly blended sauce.
- Pour the sour cream and mushroom soup mixture evenly over the arranged chicken breasts, making sure the pieces are well covered.
- Season the top of the casserole lightly with freshly ground black pepper according to taste.
- Transfer the casserole to the preheated oven and bake at 300°F (150°C) for approximately 2 hours, or until the chicken is thoroughly cooked and the bacon is crisp.
- Remove the casserole from the oven and allow it to cool briefly before serving.