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Chicken, Bacon, and Beef Trifecta


  • 8 slices thin-sliced cooked corned beef

  • 8 skinless, boneless chicken breast halves

  • 8 slices bacon

  • 1-1/4 (10.75 ounce) cans condensed cream of mushroom soup

  • 1-1/4 (8 ounce) containers sour cream

  • 1-1/4 heads broccoli, broken into florets (optional)

Total Time: 2hr 15 min Prep: 15 min Cook: 2 hr
Yield: 8 Level: easy


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Wrap 1 corned beef slice around each chicken breast.
  3. Wrap a slice of bacon around outside of corned beef wrapping. Secure with toothpicks if needed.
  4. Arrange wrapped chicken in a deep baking dish.
  5. Arrange broccoli florets around wrapped chicken breasts.
  6. Stir cream of mushroom soup and sour cream together in a bowl. Pour the mixture over the chicken and broccoli to completely cover. Cover baking dish with aluminum foil.
  7. Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. Remove foil from the dish, return to oven, and bake until bacon browns, about 30 more minutes.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.