Creamy Bacon Wrapped Baked Chicken Breasts

Where Did Creamy Bacon Wrapped Chicken Breasts Come From?

I have been making this dish for decades, and many times I am asked where it came from. Well, all credit for this recipe goes to my former mother-in-law, better known as Grandma Anne. Sadly, Anne passed away years ago but her legacy of being a gracious hostess, a wonderful cook and a true, elegant Southern Lady lives on. I am pleased to share with you one of her delicious, and decadent, Southern dishes.

When I moved from the northeast to Virgina, although not considered the deep south where fat back is king, I was introduced to quite a few dishes I had never eaten before. Yes, there was Fatback mixed in with many different types of food, delicious Succotash, Corn Pudding, a LOT of bacon, along with many vegetables that were boiled and then boiled some more and finally the infamous Dried Beef. Now if you were a former member of the military, you are familiar with Dried Beef, otherwise known as the main ingredient of SOS. I won’t spell out the acronym here, but let’s just say you either loved it or hated it (or so I have been told).

Dried Beef has been around since the early 1900’s and was originally used by Army cooks. Also known as chipped beef it was originally chopped up, added to a white sauce and served over toast. Dried Beef is typically made from a lean cut of beef that has had curing agents added ( that brings in the salty flavor) and smoked (smokings adds depth to the flavor of the meat). There are multiple ways to use Dried Beef, from breakfast dishes, as an add-on to baked dishes, rolled up on a charcuterie board and even added to cheesy dips but for our recipe we layer it with chicken and bacon. The good news for Keto Dieters is that there are only 3 grams of Carbohydrates in 7 slices of beef, so for each portion of the chicken breast casserole, you can estimate 3.5 grams of Carbs! That is a win for all of us eating a Keto/Carnivore diet.

What Ingredients Make Up Creamy Bacon Wrapped Baked Chicken Breasts?

In this recipe we have all of the typical southern dish players: Dried Beef, Bacon (you can never have too much bacon in my opinion), Chicken, Sour Cream, Mushrooms, Mushroom Soup and Permesian Cheese. This dish is really easy to make with minimal ingredients, and I think once you try it you will serve it over and over again.

Made like a layered casserole, the flavors of the salty dried beef, the tender and moist chicken breasts, the bacon and finally the thick and creamy mushroom/sour cream/soup mixture come together in a rich and flavorful meal. You can serve this with a side salad or a nice green vegatable. This can also be eaten as-is and heats up well for leftovers.

Options for this Casserole

If you don’t like mushrooms leave the extra ones out-just go with the mushroom soup and sour cream.
If you don’t like parmesian cheese but want a colorful casserole, add shredded cheddar on top for a more cheesy presentation.
A crunchier topping can be achieved by adding Pork Rind Panko crumbs to the Parmesian called for in this recipe. Dot the top with a few slices of butter before baking for the final time.

I hope you try this dish. It is simple to make, has a rich flavor and a nice blend of slightly salty, creamy and cheesy flavors. Enjoy!

Creamy Bacon Wrapped Baked Chicken Breasts

Chicken breasts wrapped in bacon placed on a bed of dried beef. Smothered with sour cream and mushroom soup then baked to a bubbling golden finish.
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4


  • 4 Small Boneless, skinless chicken breasts Can substitute 2 large breasts split lengthwise
  • 4 Slices Bacon
  • 12 Slices Dried Beef
  • 8 Ounces Sour Cream
  • 1 Can Cream of Mushroom Soup
  • 4 Ounces Sliced Mushrooms


  • In a large frying pan over medium heat start to cook the bacon. When the bacon is partially cooked remove from heat and place on a paper towel *NOTE: You don't want the bacon too crisp as you have to wrap each piece around a chicken breast.
  • Salt and pepper each chicken breast then place in the same frying pan the bacon was cooked in. Brown for two minutes per side and remove when the chicken breast has started to turn brown. Set aside to briefly cool.
  • After removing the chicken breasts, rinse and drain the mushrooms then place them in the frying pan. When the mushrooms are tender remove the pan from the heat and set aside.
  • In an 8" x8" baking dish, place 3 slices of dried beef in each corner of the dish.
  • Wrap one piece of partially cooked bacon around one chicken breast then place the wrapped breast on one of the piles of dried beef. You will have a "stack" of dried beef then bacon wrapped chicken breast.
  • In a medium mixing bowl, blend the Cream of Mushroom Soup, the entire container of Sour Cream and the cooked Mushrooms. Mix well to blend.
  • Pour soup/sour cream mixture over the chicken then place in the preheated oven. Cook for approximately 30 minutes or until you see bubbles forming around the edges of the dish.
  • When the Sour Cream sauce starts to bubble, remove from the oven and sprinkle the Parmesian Cheese over the top. Place the dish back in the oven and cook for another 5-10 minutes until the top starts to brown. * See notes for optional toppings.
  • Remove from the oven then use a large serving spoon to scoop up the entire dried beef/chicken stack onto each plate. Add more sauce to the each serving and enjoy!
Keyword Bacon, Chicken Breasts

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