Baked Bacon and Chicken

0.0/5 rating (0 votes)


  • 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.

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2023 MFA Incorporated.

Connect with us.