This recipe was given to me by a friend years ago, and it is the greatest.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 275 degrees F (135 degrees C).

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  • Tear the dried beef into strips, and lay the strips across the bottom of a 9x13 inch baking dish. Remove the skin from the raw chicken pieces. Wrap 1 piece of bacon around each piece. Place the chicken pieces in the baking dish on top of the beef.

  • Mix the cream cheese, cream of mushroom soup and cream of celery soup together in a bowl until thoroughly blended. Pour the mixture over the chicken.

  • Bake in the preheated oven until the top is bubbly, about 2 hours. Cool 10 minutes and serve.

Nutrition Facts

1227 calories; 98.5 g total fat; 334 mg cholesterol; 1963 mg sodium. 8.8 g carbohydrates; 72.7 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/25/2008
very salty i'm wondering if you were supposed to soak the chipped beef first? with teh salt in the soup and bacon the beef sent me over the edge. otherwise it was okay. very similar to my grandma's recipe except my grandma's is easier and has fewer ingredients. 2 cans cream of chicken or mushroom soup 1 16oz container of sour cream chicken and bacon. wrap the chicken with the bacon mix soup and sour cream and pour over the top. bake at 250 for 3 hours. the chicken falls apart. Read More
(19)
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/25/2008
very salty i'm wondering if you were supposed to soak the chipped beef first? with teh salt in the soup and bacon the beef sent me over the edge. otherwise it was okay. very similar to my grandma's recipe except my grandma's is easier and has fewer ingredients. 2 cans cream of chicken or mushroom soup 1 16oz container of sour cream chicken and bacon. wrap the chicken with the bacon mix soup and sour cream and pour over the top. bake at 250 for 3 hours. the chicken falls apart. Read More
(19)
Rating: 4 stars
09/25/2008
very salty i'm wondering if you were supposed to soak the chipped beef first? with teh salt in the soup and bacon the beef sent me over the edge. otherwise it was okay. very similar to my grandma's recipe except my grandma's is easier and has fewer ingredients. 2 cans cream of chicken or mushroom soup 1 16oz container of sour cream chicken and bacon. wrap the chicken with the bacon mix soup and sour cream and pour over the top. bake at 250 for 3 hours. the chicken falls apart. Read More
(19)
Rating: 4 stars
07/04/2004
very fattening I am sure you feel guilty with each bite - but tasty it is. whole family loved it. Read More
(11)
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Rating: 4 stars
06/23/2003
The tempuature should be higher I did mine At 350 degrees F. Also should list cream of celery in the main ingredients listed. Read More
(11)
Rating: 4 stars
10/10/2007
Great blend of flavors! Read More
(7)
Rating: 5 stars
01/25/2010
Even my husband liked this! He requested that I make it again which is rare. I made a few changes. I halved the recipe because I was only serving three people including me and only used 6 chicken legs. I only used 1 can cream of mushroom soup plus 2 tablespoons of water. I also added 1 can of mushrooms. I didn't use the smoked beef because I didn't have any but it seemed fine without it. I baked it for 2 hours at 375 degrees and the chicken was wonderfully tender. Thanks for the recipe! Read More
(2)
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Rating: 5 stars
02/24/2010
Fabulous! I have been making this for years and when I do not make it for awhile my family asks for this one! 5 STARS! Delicious! Read More
(1)