Chicken Breasts With Dried Beef
Juicy chicken breasts wrapped in dried beef, smothered in creamy mushroom-sour cream sauce, baked to tender perfection—ideal for comforting family dinners or entertaining guests.
Ingredients
Instructions
- Make a roll with each chicken breast and wrap dried beef around it.
- If one slice of dried beef doesn't go around, use a second slice.
- Secure the dried beef with two wooden toothpicks.
- Arrange the wrapped chicken breasts in a 9 x 13-inch baking dish.
- Mix the cream of mushroom soup and sour cream together and pour over the chicken.
- Bake uncovered at 280°F (138°C) for 3 hours.
- The dish can be assembled ahead, kept refrigerated covered, and reheated before serving.
Tips & Substitutions
For added flavor, consider seasoning the chicken breasts with garlic powder or paprika before wrapping them in dried beef. If you want a lighter option, you can substitute the cream of mushroom soup with a low-fat version or even a homemade mushroom sauce. Alternatively, Greek yogurt can replace sour cream for a healthier twist. To ensure even cooking, try using a meat thermometer to check that the chicken reaches 165°F (74°C).
Serving Suggestions
This dish pairs wonderfully with sides like steamed vegetables or a fresh salad to balance the richness. For a hearty meal, consider serving it alongside Relief Society Potatoes or creamed onions and carrots. A crusty bread or rice can also soak up any extra sauce. For a comforting twist, you might also enjoy it with Impossible Chicken Pot Pie.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. This method helps maintain moisture and prevents drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Dried Beef contains roughly 422 calories, with 10g protein, 11g carbohydrates, and 38g fat. It is an excellent source of protein (20% 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 prepare this dish ahead of time?
Absolutely! You can assemble the chicken breasts with dried beef and the sauce, then cover and refrigerate for up to 24 hours before baking. This allows the flavors to meld. Just make sure to let it sit at room temperature for about 30 minutes before putting it in the oven to ensure even cooking.
What can I use instead of dried beef?
If you're looking for an alternative to dried beef, you could try using prosciutto or thinly sliced ham for wrapping the chicken. These options will still provide a savory flavor while giving a different texture. Additionally, turkey bacon can be a lower-fat substitute that still adds a nice savory touch.
Is there a vegetarian version of this recipe?
Yes! To create a vegetarian version, substitute the chicken with large portobello mushrooms or eggplant slices. Wrap them in a vegetarian-friendly option such as smoked tofu or leave them unwrapped. Use a plant-based cream of mushroom soup and sour cream alternative to maintain the creamy texture and flavor.
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).