Creamy Sunday Chicken Bake
A comforting American chicken casserole with tender chicken breasts, smoky chipped beef, bacon and a rich sour cream sauce. Slow baking allows the savoury flavours to combine into a hearty family dinner.
Equipment
- Baking Dish, 8 × 12-inch
- Kitchen tongs
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts, approximately 180 g each
- 85 g smoked chipped beef
- 4 bacon slices
- Cooking spray
For the Creamy Sauce
- 1 can condensed cream of chicken soup 298 g
- 240 g sour cream
- ¼ teaspoon freshly ground black pepper
Instructions
For the Chicken
- Preheat the oven to 135°C.
- Lightly coat an 8 × 12-inch baking dish with cooking spray.
- Arrange the smoked chipped beef evenly over the bottom of the baking dish.
- Wrap each chicken breast with 1 slice of bacon.
- Place the wrapped chicken breasts over the chipped beef.
For the Creamy Sauce
- Place the condensed cream of chicken soup and sour cream in a large mixing bowl.
- Add the freshly ground black pepper.
- Whisk until smooth and evenly combined.
- Pour the sauce over the chicken breasts.
- Spread the sauce so the chicken is completely covered.
For Baking
- Place the baking dish in the preheated oven.
- Bake uncovered for approximately 3 hours.
- Check that the thickest part of each chicken breast has reached an internal temperature of 74°C.
- Remove the casserole from the oven.
- Leave it to rest for 10 minutes.
- Serve the chicken hot with the chipped beef and creamy sauce.
Notes & Wine Advice
Serving Suggestions
Serve the chicken with mashed potatoes, steamed green beans, roasted carrots or a crisp green salad. Spoon the creamy sauce and pieces of chipped beef over each chicken breast.Recipe Notes
The chicken breasts were missing from the original ingredient list. This corrected version uses four boneless, skinless chicken breasts for four servings. Chipped beef, bacon and condensed soup are already salty, so additional salt should not be necessary.Variations
Replace the chipped beef with sliced mushrooms for a less salty version. Turkey bacon can replace regular bacon. Add thyme, parsley, garlic powder or smoked paprika to the sauce for extra flavour.Storage
Refrigerate cooled chicken and sauce in an airtight container for up to three days. Reheat gently in a covered ovenproof dish until thoroughly hot. Cooked portions can be frozen for up to two months, although the sour cream sauce may separate slightly after thawing.Wine Advice
A full-bodied Chardonnay complements the creamy sauce and smoky bacon. A light Pinot Noir is a suitable red alternative for the chicken and chipped beef.Nutrition values
Serving: 1 chicken breast with sauce | Calories: 510 kcal | Carbohydrates: 9 g | Protein: 52 g | Fat: 28 g | Saturated Fat: 11 g | Sodium: 1500 mg | Sugar: 3 g