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Chicken and Chipped Beef Recipe (Company Chicken)

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This Chicken and Chipped Beef dish is a throwback recipe you MUST HAVE for a quick family meal. It’s also perfect for company, is SO EASY and tastes great!

chicken and chipped beef recipe (oven or slow cooker)

One of our favorite family recipes is Chicken in Sour Cream Sauce or we call it Chicken and Chipped Beef. Or…..it can also be called Company Chicken!

Whatever it’s called, it’s perfect for the church potluck or for serving friends and family at everyday meals. 

Growing up, this was my absolute favorite dish to have on Sundays. My mom would prepare everything in advance the day before and set the timer before we left for services.

A plate of food on a table, with Beef and Chicken

I brought this tradition to my own family. Sundays are always busy days as we serve in our local church, but coming home to the smell of this dish plus roasted potatoes is something my kids will always remember!

ingredients for chicken and chipped beef

With ingredients you can find at your local market, it’s easy to keep them on hand for those last minute entertaining opportunities! 

Ingredients:

8 boneless chicken breasts
1 jar dried beef
8 strips of bacon
16 oz. sour cream
2 cans cream of chicken soup

Directions:

Lightly grease 9×13 glass casserole dish and line with dried beef.

A close up of food, with Beef and Chicken

Wrap bacon around chicken breasts and lay on dried beef.

Chicken and Chipped Beef by Marty's Musings

Mix sour cream and chicken soup together.

Chicken and Chipped Beef by Marty's Musings

Pour over chicken.

Chicken and Chipped Beef by Marty's Musings

Cook for 1 hour at 350 degrees or until tender.

Since a jar of dried beef is so expensive I use the smallest package of sliced sandwich meat (such as Buddig) in a ham or beef flavor to save money.

The sauce thins as it cooks but you can also add water to create a thinner sauce.

 

Can also be cooked in a crock pot at 3 hours on high or 5 hours on low.

chicken and chipped beef with roasted potatoes

Excellent served with roasted potatoes and a green vegetable or salad.

If you’d rather watch a video here it is!

Chicken and Chipped Beef

A plate of food on a table, with Beef and Chicken
Print

Chicken and Chipped Beef

Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes

Ingredients

  • 8 boneless chicken breasts
  • 1 jar dried beef
  • 8 strips of bacon
  • 16 oz. sour cream
  • 2 cans cream of chicken soup

Instructions

  • Lightly grease 9x13 glass casserole dish and line with dried beef.
  • Wrap bacon around chicken breasts and lay on dried beef.
  • Mix sour cream and chicken soup together and pour over chicken.
  • Cook for 1 hour at 350 degrees or until tender.

Video

Notes

SInce a jar of dried beef is so expensive I use the smallest package of sliced sandwich meat (such as Buddig) in a ham or beef flavor to save money.
The sauce thins as it cooks but you can also add water to create a thinner sauce.
Can also be cooked in a crock pot for 3 hours on high or 5 hours on low.
Excellent served with roasted potatoes and a green vegetable or salad.

Want some more ideas for dinner? Some of my favorite are the Slow Cooker Recipes (a great time saver on busy days!), Easy Beef Enchiladas but my Jiffy Corn Bread recipe is my all time reader favorite!

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30 Comments

  1. 5 stars
    I am visiting from Yvonne’s OTMM. Your Chicken and Chipped Beef dish looks delicious. Thank you for sharing your recipe.
    Miz Helen

  2. 5 stars
    I grew up eating this recipe!! It was what I requested on my birthday!! This recipe is slightly different from the original, but I’m sure it’s just as delicious!! I have a big casserole dish full of it, cooking in the oven right now!!

  3. Yummmm! Came across this & it looks so yummy that I’m making it tonite for my husbands birthday!! Thanks for the recipe! Looks DeLISH! 🙂

    1. Hi, Valerie! How sweet of you to leave a comment. How did your meal turn out for your husband’s birthday? We love this dish, and it’s a family favorite. It’s also good cooked in the slow cooker. Have a great day!

  4. I have grown up on this recipe… My whole family from grandparents on up made it. We take a stick (I use a 1/2 stick) butter melt in a pot, add dry chicken noodle soup( Lipton or cheap brand) take as many noodles out of pkg & brown them in butter then add a cup of minute rice & 2 cups of water & bullion from dry soup and cook til rice is done. And serve chicken over rice… Mmmmmm good 🙂

  5. I made this years ago and remember the bacon and dried beef being totally cooked and ‘mystery’ taste.. The last few years the bacon and beef have been VERY distinguishable and not as good. Beef texture still there and bacon kind of slimy.. What am I doing wrong — particularly with the bacon?

  6. Omg my mom made this every other sunday
    My adult kids still ask me to make this we love it over rice
    Yummy

  7. A family favorite i our family as well. My mom called it Easy Chick Cordon Blu (why, I’m not sure, it is nothing like the Chicken Cordon Blu most of us are familiar with)? Anyhow, we make it a slight bit different: cream of mushroom instead of cream of chicken; and instead of lining the baking dish with the slices of dried beef, we slice it and actually stir it into the soup and sour cream mixture. I have omitted the bacon over the years because I felt
    It was a bit to slimy as someone else mentioned above. I feel you get enough flavor using just the dried beef without the bacon. Thank you for sharing! Definitely a family favorite at our house as well!

  8. Definitely do not add the bacon! Very slimy and unappetizing. Also this recipe does not tell you exactly how much cream of chicken to use. 2 cans is not descriptive enough because we used 1 large can hoping to equivalent to the 2 cans and it was WAY too soupy. We had to scrape the bacon off and cook it some more with less soup and more sour cream to fix it. Turned out okay in the end but trick to this recipe is avoid bacon and maybe only 1 can of cream of chicken soup.

    1. I’ve made this for years and I always fry the bacon wrapped chicken just enough to crisp the bacon before putting it in the dish. It totally solves that issue.

  9. I have always loved this recipe. I partially cook the bacon first, and pour some sherry over the dish for last half hour. I cook it at 250 for 3 to 4 hours. Yum.

    1. I also slightly precook the bacon & press between paper towels to drain some of the fat. Also add sherry to the sauce , and serve over rice. Really delicious!

  10. We also omit the bacon and use cream of mushroom soup. We never knew the name for the dish so it’s affectionately called “chicken with goop” because we love the sauce and serve it over rice.

  11. This recipe is delicious! I have made it for years but never with bacon. My recipe did not call for it. I alway serve it over rice.

  12. This was my favorite company recipe many years ago. I recall it originally called to assemble and refrigerate for 12 to 24 hrs before baking it at a low temp for maybe 3 hrs. Anyone else have those instructions?

    1. Hi, Anne. I don’t have those in my instructions but my mama always made it on Sat to have for Sunday lunch. I did the same until my kids left home!

  13. I’ve made this recipe for years. My recipe did call for a longer cook time – 2 hrs at 250. In addition, mine had said to sprinkle chicken breast liberally with thyme before rolling up in bacon. I’ve alternated between using cream of chicken and cream of mushroom soup. Also have added shredded cheddar cheese over top in the last 20 minutes of cook time.

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