Great recipe. Everyone said to make it again. One of the easiest, least time consuming recipes. I cooked it at 350 for an hour and a half. Chicken was very juicy, even as leftovers.

Originally found this about 25 years ago in ""Make it now,Bake it later. The book is long gone but was happy to run across this old favorite.

This is a wonderful recipe. I would like to warn you of one thing, do not season the breast or they will be to salty. The chipped beef and bacon is enough seasoning. I made that mistake the first time. Also, I have found if you let the casserole sit in the refrigerator for a couple hours before cooking, the flavors are more intense and the breast seem to be moister. Hope this helps.

Years ago, this was a standard recipe of my mother-in-law's... Somehow I never got the recipe, so I was delighted to find it here. Still just as good as I recall, and who'd have thought it was this easy?

I have been making this dish for friends and family for 30 years, and it is a hit EVERY time! Simple to put together, elegant at serving, and you can spend time with your guests as it cooks

I've been searching high and low for this recipe...I found it about 20 years ago and lost it....it was wonderful and please give it a try...add pepper though and serve over noodles or rice.