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Baked Bacon and Chicken

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  • 1 package dried beef, chopped
  • 6 slices bacon
  • 6 small chicken breasts
  • 1 (8 oz.) carton sour cream
  • 1 (14 oz.) can cream of mushroom soup


  1. Place dried beef in bottom of a 9x13-inch baking dish. Wrap each chicken breast in one slice of bacon; place in dish. Mix sour cream and soup, thinning with ¼ cup of water if desired. Pour over chicken. Refrigerate, covered, for several hours or overnight. Bake uncovered at 350° for 1½ to 2 hours. Yields 6 servings.