Author: Susanne at Dish With Me
Post updated on 10/08/2022
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Jump to RecipeGuys, this is a TOTAL comfort dish! And, it is so freaking easy! The magical smell that wafts from your kitchen, oh, my goodness, it is wonderful! If you have any unexpected guests come to your house while this Beefy Bacon Wrapped Chicken is in your oven, they are going to be so jealous! And, yes, I said beefy, bacon and chicken all in the same sentence!
The first time I experienced this dish was many, many, years ago while I was still in California. It was at a work-mates baby shower. And, the first thing I remember when I walked into the host’s home is the smell. OMGosh! It smelled heavenly. And, let me say, the taste did not disappoint! I thought about this scrummy dish every now and then, but never attempted to try to replicate it until a few years ago. I am SO glad I did. Everyone that has tasted this dish LOVES it!
What is even better, is that this recipe is really a super easy dish to make. The hardest part is waiting for it to cook! Oh, but the rewards you will reap! My entire family LOVES it! I hope yours does, too.
Many people say they enjoy rice with this dish, I prefer mashed potatoes. But, this is just a personal preference, fix what you enjoy. My garlic spinach would be an excellent pairing.
Cheers, friends!
Helpful Hints for Beefy Bacon Wrapped Chicken
Have you ever noticed that one side of a chicken breast is always thicker than the other side? For this recipe we are going to use a meat mallet to make these chicken breasts a little thinner, but, also, to make them more even. They will cook more evenly this way. Try to pound them out to approximately 7 or 8 x 4 or 5 inches. I use the large dimpled side of mallet a few times and then switch to the smooth side of the mallet until I get to my desired size.
Waiting until the end of the cooking process to add any salt is a very good idea. This recipe has bacon, dried beef, chicken base, and Cavender’s seasoning. All of those contain sodium, so adding salt could really be too much. Better to taste first. You can always add salt, but you cannot take it away!!!
My Easy Snickerdoodle Bundt Cake would make an excellent dessert after this delightful dinner. Recipe coming October 12th.
BEEFY BACON WRAPPED CHICKEN
Ingredients
- cooking spray
- 2 jars dried beef slices quartered, steal from one jar to allow 2 full slices for each breast half, 8 quartered pieces.
- 4 Tablespoons butter melted
- 1 can cream of chicken soup undiluted, cream of chicken with herbs is even better.
- 1 can cream of mushroom soup undiluted
- 16 ounces sour cream
- 1.5 teaspoons Cavender's seasoning
- 1 teaspoon ground sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chicken base powder Orrington Farms
- 25 grinds freshly ground black pepper
- 4 chicken breasts skinless, boneless, cut in half horizontally so that you have 2 matching pieces. You will end up with 8 pieces.
- 8 slices bacon one slice for each half breast
Instructions
- Preheat oven to 300°F
- Spray an 8×10 casserole dish with cooking spray. Set aside.
- Line a baking sheet with aluminum foil. Set aside.
- Keep the jars of dried beef separate, but steal enough slices from one jar of dried beef to allow for two slices for each breast half, then use the rest for the bottom or top of the casserole. Cut the dried beef into quarters. Set the remains of one jar aside.
- In a large bowl, mix the melted butter, the soups, sour cream, Cavender's, ground sage, garlic powder, onion powder, chicken base powder and ground pepper. Set aside.
- Spread the remaining quartered contents of the 2nd jar of dried beef onto the bottom of the casserole dish, or use it to top the casserole. Either way will be fine.
- Use a large zippered baggie to place each chicken breast half in, one at a time and use a meat mallet to pound it out a bit, so that it is nice and even. With the large dimpled side of a mallet, pound the chicken breast 10 or 12 times on the fattest side of the breast. Using the smooth side, continue pounding the breast until it is approximately 7 or 8 x 4 or 5 inches.
- Once the chicken breasts have been pounded thinner, place 8 quartered pieces (so 2 whole pieces total) of the dried beef in a line down the center of each breast half.
- Starting at one end, roll the chicken breast to the other end. Repeat until all breasts are rolled.
- Wrap 1 slice of bacon around each chicken breast. Then place into the sprayed and beef lined casserole dish.
- Give the soup mixture another quick stir and pour evenly over the chicken breasts.
- Place the casserole dish on a foil lined baking sheet. Cover with a sheet of foil. Place in a preheated 300°F oven for 90 minutes. After 90 minutes, increase temperature to 350°F, uncover and bake an additional 30 minutes.
- Remove from oven and let sit for about 20 minutes before serving.
This looks scrummy and mouth watering but when it’s made in your own kitchen – or in this case mine – it’s absolutely delicious!! This is going to be a staple meal from now on in.