Virginia Beach Chicken (Easy Dinner)

My grandma affectionately termed this recipe Virginia Beach Chicken, though many know it as Company Chicken with Dried Beef. This dish holds a special place in my heart, evoking fond memories of visits past, and it remains a treasured favorite to date. Imagine crispy, bacon-wrapped chicken, bathed in a rich, savory sauce, resting atop a bed of tangy dried beef. Served alongside or over fluffy rice, the dish’s modest ingredients converge to form a fulfilling, flavorsome experience, promising not just a full and happy stomach but also an abundance of leftovers. And let’s not forget – the leftovers taste just as good, if not better, than when the dish is freshly served.

Perfectly Crisp Bacon: Texture Tip

Having grown up with this meal my whole life, I’ve been able to explore numerous variations, experimenting with everything from cooking durations and temperatures to different versions of cream of mushroom soup. However, the biggest transformation I discovered, which elevated the dish from very good to exceptional, was the idea of pre-cooking the bacon prior to wrapping the chicken breasts.

Partially frying the bacon ensures it achieves the perfect level of crispiness during the baking process, enhancing the dish’s texture—an essential element of any culinary experience. Many people prefer their bacon crisp rather than chewy or fatty, and this adjustment could be the game-changer for those who’ve tried this recipe but weren’t fans of its texture. If the dish’s texture was off-putting in the past, this tip might just make all the difference.

Virginia Beach Chicken Ingredients

• 4 lbs boneless chicken breasts, halved
• 1 pack of bacon
• 3 oz. dried beef, sliced
• 2 cups of sour cream
• 2 cans cream of mushroom soup
• Smoked paprika (or paprika)

Virginia Beach Chicken Directions

1. Remove chicken breasts from fridge and cut into 8-10 equal halves
2. Pre-heat oven to 315 degrees
3. Add sour cream, cream of mushroom soup, and a dash of Worcestershire sauce to a medium sized pot over low-medium heat; stir to mix; heat for 1-2 minutes

4. Add drizzle of olive oil to a large frying pan over medium-high heat; add bacon and cook for 5 minutes, flipping halfway through
5. While bacon is cooking, layer a large, glass (oven-safe) baking dish with dried beef slices
6. Transfer cooked bacon to plate lined with paper towels and let cool for 1-2 minutes
7. Wrap chicken breasts with bacon and place into baking dish with slices of dried beef

8. Top chicken breasts with sauce; smooth evenly using back of large spoon; generously sprinkle with smoked paprika
9. Place assembled baking dish oven; cook for 2 to 3 hours
10. 20 to 30 minutes before chicken is finished cooking, boil and cook rice
11. Remove baking dish from oven and allow to cool

12. Add rice to plate or shallow bowl and top with chicken; add sauce/gravy over both chicken and rice; top with smoked paprika if desired

If you enjoyed this meal, we’re certain you’ll love some of our other Classic Recipes

Virginia Beach Chicken (Company Chicken with Dried Beef)

Yum

Recipe by Reviews and Recipes

0.0 from 0 votes

Course: Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

2

hours 

30

minutes

Total time

2

hours 

35

minutes

Cook Mode

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Ingredients

• 4 lbs boneless chicken breasts, halved

• 1 lb bacon

• 3 oz dried beef, sliced

• 2 c sour cream

• 2 cans cream of mushroom soup

• Dash Worcestershire sauce

• Smoked paprika (or paprika)

• 2 c rice, white or brown

Directions

• Remove chicken breasts from fridge and cut into 8-10 equal halves
• Pre-heat oven to 315 degrees
• Add sour cream, cream of mushroom soup, and a dash of Worcestershire sauce to a medium sized pot over low-medium heat; stir to mix; heat for 1-2 minutes
• Add drizzle of olive oil to a large frying pan over medium-high heat; add bacon and cook for 5 minutes, flipping halfway through
• While bacon is cooking, layer a large, glass (oven-safe) baking dish with dried beef slices
• Transfer cooked bacon to plate lined with paper towels and let cool for 1-2 minutes
• Wrap chicken breasts with bacon and place into baking dish with slices of dried beef
• Top chicken breasts with sauce; smooth evenly using back of large spoon; generously sprinkle with smoked paprika
• Place assembled baking dish oven; cook for 2 to 3 hours
• 20 to 30 minutes before chicken is finished cooking, boil and cook rice
• Remove baking dish from oven and allow to cool
• Add rice to plate or shallow bowl and top with chicken; add sauce/gravy over both chicken and rice; top with smoked paprika if desired