“This is a delicious and easy recipe. My kids love it. It can be made the day before and refrigerated. Good served over rice.” - by LEAGLE
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 493 cal
- 25%
- Fat
- 31.1 g
- 48%
- Carbs
- 8.9 g
- 3%
Based on a 2,000 calorie diet
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Reviews (49)
Rate This Recipe
"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..." See more, 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!!"
LINDA MCLEAN
"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..." See more 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!"
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