Step-by-Step Preparation
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Prep the Oven and Baking Dish
Preheat your oven to 300°F (150°C). Lightly grease a standard 9×13-inch baking pan.
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Layer the Base
Coarsely chop the dried chipped beef and scatter it evenly across the bottom of your baking dish. This layer acts as a savory, salty trivet that prevents the chicken from sticking while infusing deep flavor into the sauce.
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Wrap the Chicken
Wrap each boneless chicken breast loosely with a strip (or two) of raw bacon. Lay the wrapped chicken pieces side-by-side directly on top of the bed of chipped beef.
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Sauce and Cover
Whisk the condensed cream of mushroom soup and sour cream together in a bowl until smooth. Pour the creamy mixture evenly over the bacon-wrapped chicken, making sure all pieces are covered.
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Slow Bake
Bake uncovered at 300°F for about 2 hours (or at 270°F for up to 3 hours for maximum tenderness). The low and slow baking process renders the bacon, breaks down the chicken fibers, and turns the soup into a velvety gravy.
How to Serve
Do not add additional salt during prep; the chipped beef and bacon naturally season the dish thoroughly. Serve the tender chicken breasts warm over a bed of white rice, egg noodles, or mashed potatoes to catch all of the extra savory sauce
