Follow these steps for perfect results
chicken breasts
boned
bacon
mushroom soup
sour cream
chipped beef
dried
seasoned salt
Tabasco sauce
optional
Preheat oven to 300°F (150°C).
Pour boiling water over chipped beef in a bowl.
Let the chipped beef stand for 3 minutes to remove excess salt.
Wrap each chicken breast with a slice of bacon, securing with toothpicks if needed.
Drain the chipped beef and arrange it on the bottom of an 8 x 12-inch baking dish.
Lay the bacon-wrapped chicken breasts on top of the chipped beef.
In a separate bowl, mix together the mushroom soup and sour cream.
Add seasoned salt and Tabasco sauce (if using) to the soup mixture and stir well.
Pour the soup mixture evenly over the chicken breasts.
Bake, uncovered, in the preheated oven for 1 1/2 to 2 hours, or until the chicken is cooked through and the bacon is crisp.
Baste the chicken breasts occasionally with the sauce during baking.
Let the chicken rest for 10 minutes before serving.
Serve the chicken breasts over rice, if desired.
Garnish with fresh parsley or chives (optional).
Expert advice for the best results
For a crispier bacon topping, broil for the last few minutes of cooking.
Add sliced mushrooms to the soup mixture for extra flavor.
Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated until ready to bake.
Place chicken breast on a bed of rice and spoon sauce over the top. Garnish with chopped parsley.
Serve with rice or mashed potatoes.
Serve with a side of green beans or asparagus.
Serve with a simple salad.
Complements the creamy sauce.
A refreshing counterpoint to the richness.
Discover the story behind this recipe
Comfort food classic
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