Handwritten recipe card for Baked Chicken Breast from Mrs Reybold
by: salvagedrecipes

Baked Chicken Breast with Bacon and Chipped Beef from Mrs. Reybold

Baked Chicken Breast from Mrs Reybold
This comforting baked chicken recipe from Marie Reybold brings together simple ingredients with rich flavors. Boneless chicken breasts are wrapped in bacon, nestled over a bed of chipped beef, and baked slowly in a creamy mushroom and sour cream sauce. It's a dish that reflects the convenience and indulgence of mid-century American casseroles, popular at potlucks, Sunday dinners, and make-ahead meals. The long, slow baking time allows the bacon to crisp while the chicken becomes meltingly tender and infused with savory flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 520 kcal

Ingredients
  

  • 4 boneless chicken breasts (halved (8 pieces total))
  • 8 strips bacon
  • 1 cup sour cream
  • 10.5 oz mushroom soup (1 can)
  • 4 oz chipped beef ( sufficient to cover bottom of a baking dish)

Instructions
 

Step 1: Prepare the Dish Base

  • Cover the bottom of a large baking dish with chipped beef.

Step 2: Wrap the Chicken

  • Wrap each halved chicken breast with a slice of bacon.

Step 3: Assemble the Casserole

  • Place bacon-wrapped chicken pieces on top of the chipped beef.

Step 4: Mix the Sauce

  • In a bowl, combine the sour cream and cream of mushroom soup. Mix until smooth.

Step 5: Add Sauce and Bake

  • Pour the sour cream mixture evenly over the chicken.

Step 6: Bake Slowly

  • Bake uncovered at 300°F for 3 hours.

Step 7: Optional Hold Time

  • Once baked, dish may remain in the turned-off oven for up to 1 hour before serving.

Tips

  • Use low-sodium cream of mushroom soup to reduce saltiness from chipped beef.
  • Substitute turkey bacon for a lighter, less fatty version.
  • Add sliced mushrooms or onions to the casserole for extra flavor.
  • Try using boneless thighs instead of breasts for a richer, juicier dish.
  • Mix a little paprika into the sour cream for color and warmth.
  • Serve over egg noodles, rice, or mashed potatoes to soak up the sauce.
  • Add a splash of white wine to the soup mixture for deeper flavor.
  • Top with fresh parsley before serving for color and brightness.

Nutrition

Calories: 520kcalCarbohydrates: 8gProtein: 45gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 165mgSodium: 1780mgPotassium: 610mgFiber: 1gSugar: 3gVitamin A: 380IUVitamin C: 1mgCalcium: 55mgIron: 1.5mg
Keyword baked chicken, comfort food, creamy chicken, easy dinner, family meal, retro casserole, vintage recipe
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