|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In this simple recipe, chicken breasts are baked in a casserole with bacon, dried beef, and a creamy sour cream sauce. This flavorful and popular chicken dish is perfect for a busy day and keeps well if you want some leftovers. It's always a bonus to be able to cook once and eat twice.
This recipe requires a lot of familiar ingredients, some of them shortcuts such as condensed soup, but one of them may be totally new to you, such as dried beef. This, like the soup, is a convenience item that when combined with the other ingredients, brings dinner to the table much more easily. This baked chicken and dried beef is a bit of a comfort food recipe, but then again, what casserole isn't?
A dish as hearty as this needs little else to make it great, but hot cooked rice, pasta, or mashed potatoes work well and soak up some of the flavorful juices. A vegetable side dish of steamed broccoli, green beans, or a simple tossed salad helps to round it out.
Gather the ingredients and heat the oven to 300 F/150 C/Gas 2.
Wrap 1 strip of bacon around a chicken breast half. Repeat with the remaining halves.
Line a large, lightly buttered casserole or baking dish with the dried beef.
Place the 8 chicken breast halves on the chipped beef in the casserole dish.
In a bowl, stir together the sour cream and soup until well blended; pour over the chicken.
Sprinkle lightly with freshly ground black pepper.
Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.
Serve and enjoy.
Resist the urge to salt this recipe until it's already cooked. The bacon and dried beef contain salt, and the condensed soup may as well. It's hard to fix a dish that's been oversalted, whereas it's easy to add more salt if need be.
How to Store and Freeze Chicken, Bacon, and Dried Beef Casserole
This casserole will keep in the fridge for about three days, as long as it's covered well. Reheat in a low oven (300 F) for 15 to 20 minutes until it's hot all the way through.
You can freeze this in a well-wrapped dish for up to three months. To reheat, cover the top loosely with foil and put it into a 350 F oven, frozen, for about an hour or so.
- Instead of dried beef, roll a thin slice of ham around each chicken breast, then wrap the bacon strip around the ham. Pour the soup and sour cream mixture over the rolls, sprinkle with pepper, and bake following the instructions above.
- You can also use prosciutto around the chicken instead of bacon if you prefer.
- The chicken may also be baked at 350 F/180 C/Gas 4 for about 1 1/2 hours.
- This recipe can be made with chicken thighs instead of breasts.