Chicken and Sour Cream Bake is a creamy chicken casserole with bacon, slivered almonds and chipped beef. Ony 6 ingredients needed to make this retro favorite.
The chicken is wrapped in bacon, placed on top of chopped chipped beef and then covered in a creamy sauce and sprinkled with almonds. This is a recipe you can find in lots of old church cookbooks. It makes a wonderful family dinner.
Ingredients needed:
- a jar of chipped beef
- boneless, skinless chicken breasts
- bacon
- sour cream
- condensed cream of mushroom soup
- slivered almonds
The chicken is wonderfully tender and moist with lots of flavor from the chipped beef. The key to this recipe is cooking the chicken at 300 degrees for a full 2 hours. The lower oven temperature and a long cooking time makes the chicken get extra tender. I’ve even seen some recipes that call for cooking the casserole for 3 hours at 275 degrees.
I think a longer, slower cooking time works really well with both chicken and pork.
WHAT TO SERVE WITH CHICKEN AND SOUR CREAM BAKE:
- white rice
- peas or green beans
- side salad
- yeast rolls
RECIPE TIP:
Most chipped beef is really salty. I recommend soaking it in warm water for 5 to 10 minutes to remove some of the salt. Drain it and blot it dry with paper towels.
Whether it be a Sunday supper, Church Potluck, family meal, or a special occasion, this Company Chicken will get rave reviews.
More Chicken Casserole Recipes:
- Poppy Seed Chicken Casserole
- Cheesy Dorito Chicken Casserole
- Chicken and Dumpling Casserole
- King Ranch Chicken Casserole
- Jalapeno Popper Chicken Casserole
Chicken and Sour Cream Bake (Company Chicken)
Ingredients
- 1 (4.5-ounce) jar chipped beef
- 3 boneless, skinless chicken breasts
- 6 slices bacon
- 1 cup sour cream
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/3 cup almond slivers
Instructions
- Soak chipped beef in a bowl full of warm water for 5 minutes. Drain and blot dry with paper towels. Roughly chop the chipped beef and place in the bottom of an 8x12-inch baking dish.
- Cut each chicken breast in half lengthwise so you have 2 long, skinny pieces for each one.
- Wrap a piece of bacon around each one and place on topped of the chipped beef.
- Whisk together sour cream and condensed cream of mushroom soup in a medium bowl.Pour over chicken. Sprinkle with almond slivers.
- Bake uncovered in a 300 degree oven for 2 hours.
Notes
Nutrition
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I will have to try this chicken Recipe Looks good
I made this primarily because I had everything on hand. I soaked the dried beef, as I always d when I make chipped beef on toast, and didn’t change a thing. It was delicious! Served it with brown rice and fresh green beans. Will put in the monthly rotation, maybe every other month, a lot of fat and calories, but so worth it!
Chipped beef ,bacon no no makes it too salty my opinion.
I had this recipe for years and lost it seems like as simple as it is to make I would have continued to make it. It is delicious and even with the virus and not shopping often, I have everything on hand. So thanks for a fantastic recipe
Can this be made in instant pot? Please give instructions if possible.
Do u add any water to the condensed cream of mushroom soup?
No, do not add water.
Have you ever made this ahead and reheated? Looks wonderful. Thank you
Yes, it reheats well.