Chicken With Dried Beef
Chicken with dried beef offers a hearty, savory flavor combination featuring tender chicken wrapped in crispy bacon, layered with dried chipped beef, and topped with a creamy mushroom and sour cream sauce. Perfect for comforting family dinners or special occasions, appealing to meat lovers and fans of rich flavors.
Ingredients
Instructions
- Line the bottom of a baking dish with half of the chipped beef.
- Wrap each chicken breast with a strip of bacon and place on top of the beef in the dish.
- Place the remaining chipped beef on top of the chicken.
- Blend the cream of mushroom soup and sour cream until smooth.
- Pour the mixture over the chicken and beef in the dish.
- Sprinkle with paprika.
- Bake at 300°F (150°C) for 2 hours.
Tips & Substitutions
For a flavorful twist, consider using turkey bacon instead of regular bacon for a lighter option. You can also substitute the cream of mushroom soup with cream of chicken soup or a homemade béchamel for a fresher taste. If you want to add some veggies, steamed broccoli or green beans can be layered in with the chicken for extra nutrition.
Serving Suggestions
This dish pairs wonderfully with fluffy white rice or buttery mashed potatoes to soak up the creamy sauce. A simple side salad or steamed vegetables can complement the richness of the chicken. For a more robust meal, consider serving it alongside Oven Barbecued Chicken And Biscuits for a comforting family feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through. For quicker reheating, you can use the microwave, but be cautious to not overcook the chicken, which may dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Dried Beef contains roughly 309 calories, with 12g protein, 18g carbohydrates, and 21g fat. It is an excellent source of protein (24% of the Daily Value), and a good source of calcium and vitamin A.
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 fresh chicken instead of boned chicken breasts?
Yes, fresh chicken can be substituted for boned chicken breasts. Just ensure to adjust the cooking time as fresh chicken may take slightly less time to cook through. Always check for an internal temperature of 165°F (75°C) for safety.
Is there a vegetarian alternative to this recipe?
For a vegetarian version, you can substitute the chicken breasts with large portobello mushrooms or eggplant slices, and use vegetarian bacon or omit it altogether. Replace the cream of mushroom soup with a homemade mushroom sauce using vegetable broth for added flavor.
Can this recipe be made ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure it is heated thoroughly.
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).