This is a delicious and easy recipe. My kids love it. It can be made the day before and refrigerated. Good served over rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Shred beef, and spread into the bottom of a greased 8 inch square baking dish.

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  • Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.

  • Mix together undiluted soup and sour cream. Pour over chicken.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

493 calories; 31.1 g total fat; 141 mg cholesterol; 1621 mg sodium. 8.9 g carbohydrates; 42.8 g protein; Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2003
My mom gave me this recipe years ago but it's a bit different...and truly yummy. Try using cream of mushroom instead of cream of chicken. I use low fat soup and low fat sour cream. I use the bacon but not the dried beef. Cover your dish with foil and bake for 3 hrs. at 350 degrees. Remove the foil during the last hour. The bacon is crispy this way and the chicken is very very moist. Enjoy!! Read More
(57)

Most helpful critical review

Rating: 2 stars
12/03/2003
I didn't like this receipe. It felt too heavy for me and I felt guilty eating it... like it was a heart attack waiting to happen. I didn't pre-cook the bacon so that was icky also. Overall I didn't like this receipe. Read More
(7)
58 Ratings
  • 5 star values: 27
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
12/03/2003
My mom gave me this recipe years ago but it's a bit different...and truly yummy. Try using cream of mushroom instead of cream of chicken. I use low fat soup and low fat sour cream. I use the bacon but not the dried beef. Cover your dish with foil and bake for 3 hrs. at 350 degrees. Remove the foil during the last hour. The bacon is crispy this way and the chicken is very very moist. Enjoy!! Read More
(57)
Rating: 4 stars
12/03/2003
My mom gave me this recipe years ago but it's a bit different...and truly yummy. Try using cream of mushroom instead of cream of chicken. I use low fat soup and low fat sour cream. I use the bacon but not the dried beef. Cover your dish with foil and bake for 3 hrs. at 350 degrees. Remove the foil during the last hour. The bacon is crispy this way and the chicken is very very moist. Enjoy!! Read More
(57)
Rating: 4 stars
12/03/2003
This is the kind of dish that you only make on occasion. I cooked my bacon until it was nice and brown but not totally crispy so that I could still wrap it around the chicken. I decided to use Golden Mushroom soup for more flavor but it did add quite a bit more salt. This really is a very flavorful dish that company would even enjoy. Thanks so much Lori! Read More
(26)
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Rating: 4 stars
12/03/2003
This is delicious Read More
(17)
Rating: 5 stars
12/03/2003
This dish is delicious!!! The only thing I would change is cooking the bacon a little before wrapping it around the chicken. Read More
(10)
Rating: 4 stars
09/29/2008
Instead of putting dried beef on bottom of 13 x 9 I pound the chicken breasts thin (between two pieces of clear wrap) and wrap the breast around half a package of thin-sliced beef sandwich meat Next slightly fry two pieces of bacon per breast wrap around the breast and cover with soup/sour-cream blend. You can also add sauteed onion/celery/mushroom and include in the soup/cream mix. To make the chicken fork-tender bake uncovered in 300 degree F oven for two hours. Read More
(9)
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Rating: 4 stars
12/03/2003
This is almost the exact same recipe as "Party Pork" also found on this site...with chicken. However since we loved that recipe so much I thought I'd try this out. Didn't shred the dried beef just layered it on the bottom of the baking dish. Made exactly as written and it turned out very good. Although we all favor the pork version over the chicken - this is very good. As Zipporah stated eliminating the dried beef will still result in a good dish - and possibly even less salty (unless you rinse the beef off first). Thanks Lori! Read More
(8)
Rating: 5 stars
01/25/2010
I've made this recipe for years and agree with the reviewer who cooks it at 275 for 3 hours. It is so melt-in-your-mouth tender! Read More
(8)
Rating: 5 stars
12/03/2003
This was fantastic and oh so easy. The sour cream in the soup gave it a nice tang. I made Rice-A-Riso to go with it and poured some of the soup mix over that as well...delicious!!! Read More
(8)
Rating: 5 stars
05/15/2004
Good recipe! I added a teaspoon of freshly ground pepper to the sour cream/soup mixture. I used smoked back bacon - so it wasn't as salty. - - In response to a previous reviewer's comment that this was a "heart attack waiting to happen" - well - to us - that's rubbish - we only eat fast food at most TWICE a YEAR (and NEVER eat any type of frozen dinners!) - so we don't view the occasional home cooked indulgence as any type of health risk!! Read More
(8)
Rating: 2 stars
12/03/2003
I didn't like this receipe. It felt too heavy for me and I felt guilty eating it... like it was a heart attack waiting to happen. I didn't pre-cook the bacon so that was icky also. Overall I didn't like this receipe. Read More
(7)