Chicken Breasts With Bacon
Creamy chicken breasts wrapped in bacon and layered with savory dried beef, baked in a rich mushroom and celery sauce—comfort food perfect for family dinners.
Ingredients
Instructions
- Spread the bottom of a buttered casserole dish with 8 pieces of dried beef.
- Wrap each chicken breast in a strip of bacon and place on top of the dried beef in the casserole dish.
- In a blender, mix the cream of mushroom soup, cream of celery soup, and sour cream until smooth.
- Pour the soup mixture over the chicken breasts.
- Bake in a preheated oven at 375°F (190°C) for about 1 1/2 hours.
- Serve hot, great over egg noodles.
Tips & Substitutions
For extra flavor, consider seasoning the chicken breasts with garlic powder or your favorite herbs before wrapping them in bacon. If you want a lighter option, substitute turkey bacon for the strips of bacon. You can also use low-fat versions of the cream soups and sour cream to make this dish slightly healthier. This recipe is great for meal prep as it reheats well.
Serving Suggestions
Serve the chicken hot, preferably over a bed of egg noodles to soak up the creamy sauce. A side of steamed vegetables or a fresh salad pairs nicely, adding a refreshing contrast to the richness of the dish. For an even heartier meal, consider serving this alongside Southern-Style Jambalaya for a delightful combination of flavors.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish covered with foil and warm it in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions, but the oven method helps maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Bacon contains roughly 337 calories, with 19g protein, 21g carbohydrates, and 20g fat. It is an excellent source of protein (37% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 521mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking. You may need to adjust the cooking time slightly if they are still partially frozen to ensure they cook evenly throughout.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken or even make a homemade cream sauce using butter, flour, and chicken broth. This will give you a similar creamy texture and flavor.
Can I prepare this dish in advance?
Absolutely! You can assemble the dish a day in advance and store it in the refrigerator. Just cover it tightly with foil or plastic wrap. When ready to bake, remove the cover and follow the baking instructions, adding a few extra minutes if it's cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).