The Best Sour Cream and Bacon Chicken

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

The most tender, best tasting chicken breasts ever. Delicious served over rice. Easy to double the recipe.

Ingredients Nutrition


  1. Line the bottom of an 11X13 baking dish with the dried beef.
  2. Wrap each chicken breast in a bacon strip and lay it on top of the beef.
  3. Mix together the sour cream and soup and spoon it over the chicken.
  4. Bake uncovered at 325 degrees for 1 hour and 30 minutes checking after an hour as time may vary.


Most Helpful

I have made this often - as a similar recipe was in our church cookbook. I omit the dried beef as I never seem to have it on hand. And I use turkey bacon. Also, I cook it at a lower temp and for a longer length of time (250 for about 2.5 hours) We call this Church Chicken... as it cooks while we are at church.

Mary W. July 19, 2010

I have made this forever and it is delicious. My mother used to make this when I was younger. I wrap the chicken in both the dried beef and the bacon. I use turkey bacon because its not as fatty. I also use fat free sour cream and low fat cream of chicken or cream of celery. So good!!

JulianaLoriel May 06, 2006

This was very tasty! I couldn't find a jar of dried beef, only a ziploc package, but since no size was given I wasn't sure if I had the correct amount. I didn't use much of the beef, and instead wrapped each breast in 2 slices of bacon. I think next time I will omit the dried beef altogether. I will certainly make this again. It was very easy!

S in PA January 11, 2005

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