20 Flavorful Chicken and Dried Beef Dinner Recipes

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Dinner dilemmas? Say goodbye to mealtime monotony with these 20 flavorful chicken and dried beef recipes. From quick weeknight fixes to cozy comfort dishes, each one promises savory satisfaction. Get ready to rediscover your kitchen favorites—let’s dive into this delicious roundup!

Chicken and Dried Beef Casserole

Get ready for a comforting classic that combines tender chicken with salty dried beef in a creamy sauce, all topped with a buttery crunch. This casserole is a true weeknight winner, easy to throw together and sure to please everyone at the table.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the casserole

2 cups cooked chicken, cubed (from about 1 lb boneless skinless chicken breasts)
4 oz dried beef, chopped
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup sour cream
1/4 cup whole milk
1/2 tsp garlic powder
1/4 tsp black pepper

For the topping

1 cup crushed buttery crackers (such as Ritz)
2 tbsp unsalted butter, melted

Instructions

Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray or butter.
In a large bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper. Whisk until smooth and well blended.
Add the cooked cubed chicken and chopped dried beef to the bowl. Stir with a spatula until all the chicken and beef are evenly coated with the sauce.
Transfer the mixture to the prepared baking dish, spreading it into an even layer.
In a small bowl, mix the crushed crackers with the melted butter until all crumbs are moistened. Sprinkle the topping evenly over the casserole.
Bake for 25 to 30 minutes, until the sauce is bubbly around the edges and the topping is golden brown. Tip: If the topping browns too quickly, tent loosely with foil.
Let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly for easier serving.

Use this dish to wow a crowd at a potluck or simply enjoy a cozy dinner at home. The layers of flavor from the creamy sauce and the crispy topping make every bite satisfying, and the dried beef adds a savory depth that elevates it beyond a standard chicken casserole.

Chicken and Dried Beef Stuffed Peppers

When you're craving a hearty meal that's both comforting and impressive, these Chicken and Dried Beef Stuffed Peppers deliver. The combination of seasoned chicken and savory dried beef creates a uniquely rich filling, all baked inside tender bell peppers and topped with gooey melted cheese.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Peppers

4 large bell peppers (any color)

For the Filling

2 cups cooked shredded chicken
4 oz dried beef, finely chopped
1 cup shredded sharp cheddar cheese, divided
1/2 cup cooked white rice
1/4 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

For Baking

1/2 cup water

Instructions

Preheat your oven to 375°F.
Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand upright, trim a thin slice from the bottom to level them. (Tip: Save the tops for a garnish or discard.)
In a large bowl, combine the shredded chicken, chopped dried beef, 3/4 cup of the shredded cheddar cheese, cooked rice, onion, garlic, Italian seasoning, salt, and pepper. Stir until everything is evenly mixed.
Stuff each pepper with the chicken mixture, packing it firmly with a spoon. (Tip: Overfill slightly; the filling will settle as it bakes.)
Place the stuffed peppers upright in a baking dish just large enough to hold them. Pour the 1/2 cup of water into the bottom of the dish, being careful not to splash the peppers.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top of each pepper.
Bake uncovered for 25–30 minutes, until the peppers are tender when pierced with a fork and the cheese is melted and bubbly. (Tip: If the cheese browns too quickly, tent loosely with foil for the last 10 minutes.)
Remove from the oven and let rest for 5 minutes before serving.

Bite into one of these stuffed peppers and you'll experience the perfect contrast between the slightly charred, sweet pepper and the savory, meaty filling. The melted cheese ties it all together. Serve them with a simple green salad or crusty bread for a complete dinner that's sure to become a family favorite.

Chicken and Dried Beef Enchiladas

Here's a comforting chicken and dried beef enchilada recipe that's perfect for a weeknight dinner. Rolled soft tortillas are packed with a savory shredded filling, then smothered in tangy enchilada sauce and melted cheese. Follow these steps to create a restaurant-quality meal at home.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Filling

2 cups cooked, shredded chicken
1 (2.5 oz) package dried beef, finely chopped
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1/4 cup finely chopped onion
1 clove garlic, minced

For the Sauce

1 (10 oz) can red enchilada sauce
1/2 cup beef broth (or water)
1 tablespoon chili powder
1 teaspoon ground cumin

For Assembly

8 (8-inch) flour tortillas
1 cup shredded cheddar cheese
Optional: sliced black olives, chopped green onions for garnish

Instructions

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
In a medium bowl, combine the shredded chicken, chopped dried beef, sour cream, 1 cup Monterey Jack cheese, onion, and minced garlic. Mix well until evenly distributed.
In a separate small saucepan, whisk together the enchilada sauce, beef broth, chili powder, and cumin. Warm over medium heat for 3 minutes, stirring occasionally, until heated through. (Tip: Taste and adjust seasoning—add a pinch of salt if needed.)
To soften the tortillas for easy rolling, warm them in the microwave between damp paper towels for 30 seconds, or one at a time in a dry skillet over medium heat for 15 seconds per side.
Spoon about 1/4 cup of the filling onto the center of each tortilla. Roll tightly, then place seam-side down in the prepared baking dish.
Pour the warm enchilada sauce evenly over the rolled tortillas, covering them completely. Sprinkle the shredded cheddar cheese on top. (Tip: For extra gooeyness, add a handful of any leftover Monterey Jack.)
Bake uncovered for 20 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. Let rest for 5 minutes before serving.
Garnish with sliced black olives and chopped green onions if desired. (Tip: Letting the dish rest prevents the filling from sliding out when you cut into it.)

Umami-rich dried beef and tender chicken create a hearty filling, while the spicy-smooth sauce ties everything together. For a fresh contrast, serve these enchiladas with a side of Mexican street corn or a simple avocado salad. Enjoy them warm, topped with a dollop of sour cream and a squeeze of lime.

Chicken and Dried Beef Alfredo Pasta

O, let's make a comforting Chicken and Dried Beef Alfredo Pasta that's perfect for a weeknight dinner. This recipe combines creamy homemade Alfredo with shredded chicken and crispy bits of dried beef for added texture.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the pasta

12 oz fettuccine

For the chicken

2 boneless skinless chicken breasts (about 1 lb)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

For the dried beef

4 oz dried beef, chopped

For the Alfredo sauce

1/2 cup unsalted butter
1 cup heavy cream
2 cloves garlic, minced
1 cup freshly grated Parmesan cheese
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg (optional)

For garnish

2 tbsp chopped fresh parsley

Instructions

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
While the pasta cooks, season the chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, 5-7 minutes per side, or until internal temperature reaches 165°F. Transfer to a plate and let rest 5 minutes, then shred with two forks.
In the same skillet, add the butter and melt over medium heat. Add the chopped dried beef and cook, stirring occasionally, until crispy, about 2-3 minutes. Use a slotted spoon to transfer half of the crispy beef to a small bowl for garnish; leave the rest in the skillet.
Reduce heat to medium. Add the minced garlic to the skillet and cook, stirring, until fragrant, about 30 seconds — do not let it brown. Pour in the heavy cream, increase heat to medium-high, and bring to a gentle simmer, about 1-2 minutes.
Reduce heat to low. Whisk in the grated Parmesan cheese a little at a time until fully melted and the sauce is smooth. Season with 1/4 tsp salt, 1/8 tsp pepper, and nutmeg (if using). Taste and adjust seasoning.
Add the cooked pasta and shredded chicken to the sauce. Toss everything together until well coated. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
Divide the pasta among serving plates. Top with the reserved crispy dried beef and sprinkle with chopped parsley. Serve immediately.

O, the creamy richness of the Alfredo pairs beautifully with the tender chicken and salty, crispy beef bits. For a complete meal, serve alongside a crisp green salad or crusty garlic bread to soak up every last drop of sauce.

Chicken and Dried Beef Stir-Fry

Cooking a stir-fry is all about speed and preparation, and this Chicken and Dried Beef Stir-Fry delivers on both fronts. With tender chicken strips, savory dried beef, and a colorful medley of vegetables tossed in a savory soy-based sauce, you'll have a satisfying meal in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken

1 lb boneless skinless chicken breasts, cut into thin strips
1 tbsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil

For the Sauce

3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp cornstarch
1/4 cup water

For the Stir-Fry

2 tbsp vegetable oil
2 oz dried beef, torn into pieces
1 red bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tsp grated ginger

Instructions

In a bowl, combine chicken strips with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp sesame oil. Toss to coat and let marinate for 10 minutes.
In another small bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/4 cup water until smooth. Set aside.
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken strips in a single layer (work in batches if needed to avoid overcrowding). Stir-fry for 2-3 minutes until golden and cooked through. Transfer to a plate.
Add remaining 1 tbsp oil to the wok. Add the dried beef pieces and stir-fry for 30 seconds until fragrant. (Tip: Dried beef is salty, so go easy on additional salt later.)
Add sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for 2 minutes until vegetables are crisp-tender.
Add minced garlic and grated ginger; stir-fry for 30 seconds until aromatic.
Return the cooked chicken to the wok. Pour the prepared sauce over everything. Stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients evenly.

Not only is this stir-fry incredibly quick, but the combination of textures—from the tender chicken to the chewy dried beef and crunchy vegetables—is delightful. Serve it over steamed rice or noodles for a complete meal that's sure to become a weeknight favorite.

Chicken and Dried Beef Salad

Starting with perfectly grilled chicken, this salad combines smoky, salty, and creamy flavors for a satisfying cold meal. The dried beef adds a unique salty crunch, while the ranch dressing ties everything together.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Grilled Chicken

2 boneless, skinless chicken breasts (about 6 oz each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad Base

6 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1/2 cup dried beef, thinly sliced and crumbled
1/4 cup red onion, thinly sliced

For the Dressing

1/2 cup ranch dressing (store-bought or homemade)

Instructions

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F).
Pat the chicken breasts dry with paper towels to help with browning.
Brush both sides of the chicken with olive oil, then season evenly with salt and pepper.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F in the thickest part. Use an instant-read thermometer for accuracy.
Transfer the chicken to a cutting board and let it rest for 5 minutes. This retains juices, making the meat moist.
While the chicken rests, prepare the salad: In a large bowl, combine the romaine lettuce, cherry tomatoes, dried beef crumbles, and red onion.
Slice the rested chicken against the grain into 1/2-inch strips. This keeps the meat tender.
Add the sliced chicken to the salad, then drizzle with ranch dressing. Toss gently to coat everything evenly.
Serve immediately, or refrigerate for up to 2 hours if serving later. The salad holds up well if dressing is added just before serving.

With its crunchy lettuce, juicy chicken, and tangy ranch dressing, this salad is perfect for a light lunch or alongside a hearty soup. You can also substitute grilled shrimp or steak for variety, or add croutons for extra crunch.

Chicken and Dried Beef Quesadillas

Starting with a classic comfort food, these Chicken and Dried Beef Quesadillas offer a savory twist on the traditional recipe. The combination of tender chicken, salty dried beef, and melted cheese inside a crispy tortilla makes for an irresistible meal or snack. Follow these steps to achieve perfectly golden quesadillas every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the filling

2 cups cooked, shredded chicken
4 oz dried beef, finely chopped
2 cups shredded Monterey Jack or cheddar cheese
1/4 cup sour cream (optional, for moisture)
1/2 teaspoon ground cumin
1/4 teaspoon black pepper

For assembly

4 large flour tortillas (10-inch)
2 tablespoons unsalted butter, softened

Instructions

In a medium bowl, combine the shredded chicken, chopped dried beef, shredded cheese, sour cream (if using), cumin, and black pepper. Mix until evenly distributed. (Tip: Use your hands to mix thoroughly for even distribution of ingredients.)
Lay the tortillas flat on a clean work surface. Spread about 1/2 cup of the filling mixture over one half of each tortilla, leaving a small border around the edge.
Fold the empty half of each tortilla over the filling to form a half-moon shape. Press gently to compact the filling.
Heat a large non-stick skillet over medium heat. Add 1/2 tablespoon of butter and let it melt, swirling to coat the pan. (Tip: Using a non-stick pan ensures the tortillas crisp without sticking.)
Place one quesadilla in the skillet. Cook for 2-3 minutes, until the bottom is golden brown and crisp. (Tip: Press down gently with a spatula periodically to encourage even browning.)
Carefully flip the quesadilla using a spatula. Cook for another 2-3 minutes, until the second side is golden brown and the cheese is fully melted. (Tip: If the cheese starts to leak, reduce heat slightly.)
Transfer the cooked quesadilla to a cutting board. Repeat with remaining butter and quesadillas. Let the quesadillas rest for 1 minute before cutting each into wedges.

Finished with a satisfying crunch and a gooey, savory interior, these quesadillas deliver rich flavor from the dried beef and melty cheese. Serve them warm with a side of salsa, guacamole, or a dollop of sour cream for a complete meal. The contrast between the crispy exterior and the soft, flavorful filling makes each bite delightful.

Chicken and Dried Beef Soup

Starting with a rich broth, this Chicken and Dried Beef Soup combines tender chicken and savory dried beef with hearty vegetables and egg noodles for a comforting, satisfying meal. It's a perfect one-pot dish for chilly evenings.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Soup Base

1 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery ribs, diced
2 garlic cloves, minced

Protein

2 boneless skinless chicken breasts (about 1 lb)
4 oz dried beef (chipped beef)

Broth & Seasonings

4 cups low-sodium chicken broth
2 cups water
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper

Noodles & Garnish

2 cups wide egg noodles
2 tbsp fresh parsley, chopped (optional)

Instructions

In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat.
Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. (Tip: Sautéing vegetables slowly releases their sweetness.)
Add minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and water. Add bay leaf, dried thyme, and black pepper. Stir to combine.
Place chicken breasts into the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until chicken is cooked through (internal temperature reaches 165°F). (Tip: Use a meat thermometer to avoid overcooking.)
Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
Cut dried beef into thin strips and add to the pot. Stir to incorporate.
Bring soup to a gentle boil. Stir in egg noodles and cook according to package directions (about 8-10 minutes) until tender. (Tip: Add noodles right before serving to keep them from absorbing too much broth.)
Taste and adjust seasoning – you may add a pinch of salt, but dried beef is naturally salty. Remove bay leaf.
Serve hot, garnished with chopped fresh parsley if desired.

Kick up the flavor with a dash of hot sauce or a squeeze of lemon. The soup's deep, savory notes from the dried beef and tender chicken make it a satisfying meal. Serve with crusty bread for dipping every last drop of broth.

Chicken and Dried Beef Tacos

Just imagine the perfect taco night staple: tender seasoned chicken paired with savory dried beef, all wrapped in a warm soft tortilla. In this recipe, I guide you through each step to create fresh salsa and perfectly cooked chicken for tacos that will impress your family.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

For the Dried Beef

4 oz dried beef (chipped beef), sliced

For the Fresh Salsa

2 Roma tomatoes, diced
1/4 cup white onion, finely diced
2 tbsp fresh cilantro, chopped
1 jalapeño, seeds removed and minced
1 tbsp fresh lime juice
1/4 tsp salt

For Assembly

8 soft taco tortillas (corn or flour)
1/2 cup sour cream

Instructions

Step 1: Prepare the fresh salsa. In a medium bowl, combine diced tomatoes, onion, cilantro, jalapeño, lime juice, and salt. Stir well and set aside to let flavors meld.
Step 2: Season the chicken. Pat chicken breasts dry, then sprinkle both sides with cumin, chili powder, garlic powder, salt, and pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side, until golden brown and internal temperature reaches 165°F. Use a meat thermometer for accuracy.
Step 4: Transfer cooked chicken to a cutting board and let rest for 5 minutes. Resting keeps the meat juicy. Then shred with two forks.
Step 5: In the same skillet, add dried beef slices and warm for 1-2 minutes, flipping once, until heated through and fragrant.
Step 6: Warm tortillas. Heat a dry skillet over medium heat or microwave tortillas wrapped in a damp paper towel for 30 seconds. Warm tortillas are pliable and less likely to crack.
Step 7: Assemble tacos. Place a portion of shredded chicken on each tortilla, top with warmed dried beef, a spoonful of fresh salsa, and a dollop of sour cream.

Nothing beats the blend of textures—tender chicken, chewy dried beef, crisp salsa, and creamy sour cream. For a creative twist, add crumbled queso fresco or a drizzle of chipotle hot sauce. These tacos are sure to become a weeknight favorite.

Chicken and Dried Beef Pizza

Crafting a pizza at home can be daunting, but this Chicken and Dried Beef Pizza breaks it down into simple steps. With a thin, crispy crust, tangy barbecue sauce, tender chicken, and savory dried beef, you'll have a restaurant-quality pie in no time.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the crust

1 pre-baked thin pizza crust (12-inch)

For the sauce

1/2 cup barbecue sauce

For the toppings

1 1/2 cups shredded cooked chicken
3 oz dried beef, roughly chopped
1 1/2 cups shredded mozzarella cheese

Instructions

Preheat your oven to 450°F. If you have a pizza stone, place it in the oven to heat as well for a crispier crust.
Place the pre-baked thin pizza crust on a baking sheet or directly on the pizza stone. Spread the barbecue sauce evenly over the crust, leaving a 1/2-inch border around the edge for the crust to puff up.
Distribute the shredded cooked chicken evenly over the sauce. Then sprinkle the chopped dried beef over the chicken.
Cover the toppings with the shredded mozzarella cheese, making sure to reach the edges for a fully melted top.
Bake the pizza for 12 to 15 minutes, or until the cheese is fully melted and bubbly and the crust edges are golden brown. For extra browning, switch the oven to broil for the last 1–2 minutes, but watch closely to avoid burning.
Remove the pizza from the oven and let it rest for 2 minutes before slicing. This allows the cheese to set so your slices hold together better.

Melty mozzarella, tangy barbecue, and the salty kick of dried beef make each bite irresistible. Serve with a side of ranch dressing or a crisp green salad for a complete meal.

Chicken and Dried Beef Skewers

Just imagine the perfect summer grilling: succulent chicken and savory dried beef skewers, caramelized with a glossy teriyaki glaze. This step-by-step guide will have you threading and grilling like a pro in no time.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Skewers

1 lb boneless skinless chicken breast
4 oz dried beef (thin slices, like chipped beef)
8 wooden skewers, soaked in water for 30 minutes
Salt and freshly ground black pepper, to taste

For the Glaze

1/2 cup teriyaki sauce

For Garnish (optional)

1 tbsp sesame seeds
2 green onions, thinly sliced

Instructions

Soak 8 wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Cut the chicken breast into 1-inch cubes. Lightly season with salt and pepper.
Cut the dried beef slices into 2-inch pieces (if they are large rounds, cut them into strips).
Thread the chicken cubes and dried beef pieces onto the skewers, alternating between chicken and beef, leaving a small gap between pieces for even cooking.
Preheat your grill to medium-high heat, about 400°F. Clean and oil the grates.
Brush the assembled skewers generously with teriyaki sauce on all sides.
Place the skewers on the grill and cook for 4-5 minutes per side, basting with additional teriyaki sauce each time you flip. Total cook time is 8-10 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the skewers from the grill and let rest for 2 minutes. Sprinkle with sesame seeds and sliced green onions before serving.

Unleash your creativity by serving these skewers over steamed jasmine rice with a side of grilled pineapple for a tropical twist. The salty-sweet balance of the dried beef and teriyaki will keep everyone reaching for another skewer.

Chicken and Dried Beef Pot Pie

Very few things beat a homemade pot pie, and this version layers creamy chicken, savory dried beef, and tender vegetables under a flaky crust. Today, I’ll guide you through each step to ensure you get that perfect golden crust and rich filling.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup cold shortening, cubed
6-8 tablespoons ice water

For the Filling

1 lb boneless skinless chicken breasts
4 oz dried beef, chopped
1 medium onion, diced
2 medium carrots, diced
1 cup frozen peas
4 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme

Instructions

In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Cut in 1/2 cup cold butter and 1/2 cup cold shortening using a pastry blender or fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
Sprinkle 6 tablespoons ice water over the flour mixture, one tablespoon at a time, tossing with a fork until the dough just comes together. If needed, add up to 2 more tablespoons water. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook the chicken for 6-8 minutes per side until no longer pink in the center (internal temperature 165°F). Transfer to a plate, let cool slightly, then shred into bite-sized pieces.
In the same skillet, melt 1 tablespoon butter over medium heat. Add the diced onion and carrots; cook for 5 minutes until softened. Stir in the frozen peas and cook 1 minute more. Transfer vegetables to a bowl and set aside.
In the same skillet, melt the remaining 3 tablespoons butter over medium heat. Whisk in 1/3 cup flour and cook for 1-2 minutes until golden and bubbling. Gradually whisk in 2 cups chicken broth and 1/2 cup heavy cream. Cook, stirring constantly, until the sauce thickens, about 3-4 minutes. Stir in 1/2 teaspoon dried thyme, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Remove the sauce from heat. Fold in the shredded chicken, chopped dried beef, and cooked vegetables until well combined. Set aside.
Preheat your oven to 400°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Pour the filling into the crust.
Roll out the remaining dough for the top crust into an 11-inch circle. Place it over the filling, crimp the edges to seal, and cut 4-5 slits in the top to vent steam.
Bake the pot pie on the middle rack for 35-40 minutes until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil after 20 minutes.
Let the pot pie cool on a wire rack for at least 10 minutes before serving. This allows the filling to set and prevents a runny slice.

Finally, as you cut into the pie, you'll be rewarded with a flaky crust giving way to a creamy, savory filling with pockets of tender chicken and salty dried beef. Serve it with a simple green salad dressed with lemon vinaigrette to balance the richness, or spoon extra gravy over each slice for an indulgent twist.

Chicken and Dried Beef Rice Bowl

A hearty bowl that brings together tender chicken, savory dried beef, and a kick of spicy mayo over fluffy rice. This recipe is perfect for a quick weeknight dinner, guiding you through each step with precision.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the rice

1 cup jasmine rice
1 1/2 cups water
pinch salt

For the chicken

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp garlic powder
1/4 tsp black pepper
2 tbsp vegetable oil

For the dried beef

4 oz dried beef, sliced into strips

For the spicy mayo

1/4 cup mayonnaise
1 tbsp sriracha
1 tsp lime juice

For garnish

sliced green onions
sesame seeds

Instructions

Rinse the jasmine rice under cold water until the water runs clear. Combine rice, 1 1/2 cups water, and a pinch of salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. (Tip: Rinsing removes excess starch for fluffier rice.)
In a bowl, toss the chicken pieces with soy sauce, sesame oil, garlic powder, and black pepper. Let marinate for 5 minutes at room temperature.
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without overcrowding. Cook without stirring for 3 minutes to develop a golden crust, then stir-fry for 3-4 minutes until cooked through (internal temperature reaches 165°F). Transfer to a plate.
In the same skillet, add the dried beef strips. Cook over medium heat, stirring occasionally, for 1-2 minutes until slightly crispy. (Tip: Dried beef is salty, so no additional salt is needed.)
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust spiciness to preference.
Assemble the bowls: Divide the rice between two bowls. Top with cooked chicken and crispy dried beef. Drizzle the spicy mayo over the top. Garnish with sliced green onions and sesame seeds. (Tip: For a fresh crunch, add cucumbers or pickled radishes.)

Really, the combination of textures is spectacular—tender chicken, crispy dried beef, and creamy spicy mayo. For an extra layer, add a soft-boiled egg or avocado slices. This bowl is a satisfying solo meal or pairs wonderfully with a simple miso soup.

Chicken and Dried Beef Sliders

Dive into these irresistible Chicken and Dried Beef Sliders. They're a fun twist on the classic slider, featuring juicy chicken patties, salty dried beef, and melted cheddar cheese. Perfect for parties or a quick weeknight dinner.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the chicken patties

1 lb ground chicken
1/2 cup breadcrumbs
1 large egg
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder

For assembly

12 slider buns (such as Hawaiian rolls)
12 slices dried beef (about 4 oz)
12 slices cheddar cheese
2 tbsp melted butter

Instructions

Preheat oven to 375°F.
In a bowl, combine ground chicken, breadcrumbs, egg, salt, pepper, garlic powder, and onion powder. Mix gently until just combined. (Tip: Overmixing can make the patties tough.)
Divide the mixture into 12 equal portions and shape into small patties about 2 inches wide.
Heat a skillet over medium-high heat with a little oil. Cook the patties for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. (Tip: Use an instant-read thermometer for accuracy.)
While the patties cook, split the slider buns and place the bottom halves on a baking sheet. Brush the cut sides with melted butter.
Toast the buns in the preheated oven for 3-4 minutes until lightly golden. (Tip: Arrange in a single layer for even toasting.)
On each bottom bun, place a chicken patty, then a slice of dried beef, then a slice of cheddar cheese.
Place the top buns on the sliders and return to the oven for 2-3 minutes until the cheese is melted.
Serve warm and enjoy.

Hearty and flavorful, these sliders combine savory chicken, salty dried beef, and gooey cheddar in every bite. Serve them with a side of crispy fries or a fresh salad for a complete meal. They're sure to become a family favorite!

Chicken and Dried Beef Lasagna

To streamline your lasagna assembly, first gather all your ingredients and tools. This layered masterpiece combines tender chicken, savory dried beef, creamy ricotta, and rich marinara for a comforting meal.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 55 minutes

Ingredients

For the Meat Sauce

1 tbsp olive oil
1 lb boneless skinless chicken breasts, diced into 1/2-inch cubes
4 oz dried beef, chopped
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
1/2 cup water

For the Ricotta Mixture

2 cups whole milk ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper

For Assembly

12 oven-ready lasagna noodles (no boil needed)
3 cups shredded mozzarella cheese

Instructions

Preheat oven to 375°F. In a large skillet, heat olive oil over medium-high heat. Add diced chicken and cook for 5-7 minutes until no longer pink, stirring occasionally. Tip: For even cooking, ensure chicken cubes are uniform in size.
Add chopped dried beef and minced garlic to the skillet. Cook for 1 minute until fragrant. Stir in marinara sauce and water. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally. Remove from heat and set aside.
In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until smooth. Tip: Let the ricotta sit at room temperature for 10 minutes before mixing for easier blending.
Spread 1 cup of the meat sauce evenly over the bottom of a 9×13-inch baking dish. Layer 4 lasagna noodles on top, breaking to fit if needed.
Spread half of the ricotta mixture over the noodles. Sprinkle 1 cup of mozzarella cheese over the ricotta. Spoon 1 cup of meat sauce over the cheese.
Repeat layers: 4 noodles, remaining ricotta mixture, 1 cup mozzarella, and 1 cup meat sauce.
Top with final 4 noodles, remaining meat sauce, and remaining 1 cup mozzarella. Tip: Cover the dish loosely with foil to prevent over-browning; remove foil for the last 15 minutes.
Bake for 45-50 minutes until bubbly and cheese is melted and lightly golden. Let rest for 10 minutes before cutting. Tip: Resting helps the lasagna set for cleaner slices.

Cut into generous squares and serve hot. The combination of tender chicken and salty dried beef creates a deeply savory profile, while the creamy ricotta balances the richness. For a fresh twist, garnish with extra parsley and serve with a side of garlic bread.

Chicken and Dried Beef Curry

Cooking a fragrant Indian-style curry at home is easier than you think. This Chicken and Dried Beef Curry combines tender chicken, salty dried beef, and a rich, aromatic sauce that’s perfect for a weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the spice blend

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (optional)

For the base

2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2 green chilies, slit

For the curry

1 pound boneless chicken thighs, cut into 1-inch chunks
4 ounces dried beef, sliced into strips
1 can (14 oz) crushed tomatoes
1 can (14 oz) full-fat coconut milk
1 cup chicken broth
Salt to taste
Fresh cilantro for garnish

Instructions

Toast the cumin seeds, coriander seeds, and black peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan occasionally. Grind to a fine powder using a spice grinder or mortar and pestle.
Heat vegetable oil in a large pot over medium-high heat. Add the finely chopped onion and cook, stirring often, for 5–6 minutes until golden brown.
Add the minced garlic, grated ginger, and slit green chilies to the pot. Cook for 1 minute, stirring constantly to prevent sticking.
Stir in the freshly ground spice blend, turmeric, garam masala, and cayenne (if using). Cook for 30 seconds until fragrant. Tip: Keep stirring to avoid burning the spices.
Add the chicken chunks and dried beef strips. Sear for 3–4 minutes, stirring occasionally, until lightly browned on all sides.
Pour in the crushed tomatoes, coconut milk, and chicken broth. Stir to combine, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low.
Simmer uncovered for 30–35 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. Tip: For a creamier texture, use full-fat coconut milk and shake the can well before opening. If the sauce is too thin, simmer a few extra minutes; if too thick, add a splash of broth.
Taste the curry and season with salt as needed. Remember that the dried beef adds saltiness, so start with a small pinch. Garnish with fresh cilantro before serving.

The finished curry boasts a velvety sauce with layers of warmth from the toasted spices. The dried beef adds a savory depth that complements the tender chicken beautifully. Serve over steamed basmati rice or with warm naan for a truly satisfying meal.

Chicken and Dried Beef Burgers

Have you ever wanted a burger that’s smoky, spicy, and crunchy all at once? This Chicken and Dried Beef Burger delivers exactly that, with a juicy grilled patty, crispy dried beef topping, and a tangy chipotle sauce. Perfect for your next backyard cookout.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Chipotle Sauce

1/2 cup mayonnaise
2 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce
1 tablespoon lime juice
1/4 teaspoon salt

For the Burger Patties

1 pound ground chicken
1/2 cup breadcrumbs
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for grilling)

For the Crispy Dried Beef

4 ounces dried beef (such as chipped beef)
1 tablespoon unsalted butter

For Assembly

4 burger buns
4 lettuce leaves
4 slices tomato (about 1/4 inch thick)
4 slices red onion (optional)

Instructions

Make the chipotle sauce: In a small bowl, combine mayonnaise, minced chipotles, adobo sauce, lime juice, and salt. Stir until smooth and set aside.
Prepare the burger patties: In a large bowl, mix ground chicken, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Gently combine—do not overmix, as this can make the patties tough. Form into 4 patties, each about 1/2 inch thick.
Preheat a grill pan or outdoor grill to medium-high heat (about 400°F). Lightly brush the patties with olive oil on both sides.
Grill the patties for 5 minutes on the first side, then flip and cook for another 4–5 minutes, until the internal temperature reaches 165°F. Use an instant-read thermometer to ensure safety—this is the best way to avoid undercooking.
While the patties cook, crisp the dried beef: In a small skillet, melt butter over medium heat. Add dried beef and cook, stirring frequently, for 2–3 minutes until crispy and slightly browned. The beef will crisp quickly, so watch closely to prevent burning.
Toast the buns: Place buns cut-side down on the grill for the last 1–2 minutes of cooking, or toast in a separate skillet until golden.
Assemble the burgers: Spread about 1 tablespoon of chipotle sauce on each bottom bun. Top with a lettuce leaf, a tomato slice, and an onion slice (if using). Place a grilled chicken patty on each, then divide the crispy dried beef evenly among the burgers. Cover with the top bun.
Serve immediately, while the patty is hot and the dried beef is crunchy.

The combination of the juicy chicken patty, smoky chipotle sauce, and crunchy dried beef creates an unforgettable texture contrast. Serve these burgers with sweet potato fries or a crisp green salad to round out the meal. Your guests will ask for the recipe!

Chicken and Dried Beef Frittata

Breaking away from traditional breakfast, this Chicken and Dried Beef Frittata is a hearty, oven-baked egg dish that packs protein and flavor into every bite. With tender chunks of chicken, salty dried beef, and sweet bell peppers, it’s a complete meal that’s perfect for brunch or a quick dinner. Follow these steps closely to achieve a perfectly set, golden frittata every time.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 28 minutes

Ingredients

For the frittata base

8 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded cheddar cheese

For the fillings

1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced green bell pepper
1 cup cooked chicken breast, diced
2 ounces dried beef, chopped (about 1/2 cup)

Instructions

Preheat your oven to 375°F. Position a rack in the center.
In a medium bowl, whisk together 8 large eggs, 1/4 cup whole milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until frothy and well combined. Set aside.
Heat 1 tablespoon olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add 1/2 cup diced onion and 1/2 cup diced green bell pepper. Cook, stirring occasionally, until softened, about 3 minutes.
Add 1 cup diced cooked chicken and 2 ounces chopped dried beef to the skillet. Cook for 2 minutes, stirring, until the chicken is heated through and the dried beef is slightly crisp.
Pour the egg mixture evenly over the fillings in the skillet. Do not stir. Reduce heat to medium-low and cook without stirring until the edges begin to set, about 3 minutes.
Sprinkle 1/2 cup shredded cheddar cheese over the top. Transfer the skillet to the preheated oven and bake until the center is just set and the top is lightly golden, 12 to 15 minutes. The frittata should jiggle slightly in the center when gently shaken.
Remove from the oven and let rest for 5 minutes before slicing. Use a silicone spatula to loosen the edges, then slide onto a cutting board or serve directly from the skillet.

Served warm, the frittata boasts a golden, puffy top and a tender, custard-like interior. The salty dried beef balances the sweet bell peppers and mild chicken, while the melted cheese adds a comforting richness. Pair it with a simple green salad for brunch or enjoy it on its own for a satisfying any-time meal.

Chicken and Dried Beef Wraps

A classic lunch or light dinner, these Chicken and Dried Beef Wraps are all about simple, satisfying layers. The combination of tender chicken, salty dried beef, crisp lettuce, and tangy honey mustard wrapped in a soft flour tortilla is a crowd-pleaser. Follow along for a foolproof method.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken

2 boneless, skinless chicken breasts (about 6 oz each)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For the Wraps

4 large (10-inch) flour tortillas
4 oz thinly sliced dried beef (like chipped beef)
2 cups shredded iceberg lettuce
1/4 cup honey mustard

Instructions

Pat the chicken breasts dry with paper towels, then season both sides evenly with salt and pepper.
In a large nonstick skillet, heat the olive oil over medium heat until shimmering, about 2 minutes.
Place the chicken in the skillet and cook without moving for 5 minutes, until the bottom is golden brown.
Flip the chicken and continue cooking for another 5 minutes, or until the internal temperature reaches 165°F when tested with an instant-read thermometer. Tip: Using a thermometer ensures perfectly cooked, juicy chicken every time.
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes (this keeps the juices locked in). Then slice the chicken into thin strips, about 1/4-inch thick.
While the chicken rests, warm the tortillas: stack them on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 30 seconds. Alternatively, heat each tortilla in a dry skillet for 15 seconds per side. Tip: Warming prevents the tortillas from cracking when rolled.
Lay a warm tortilla flat on a clean work surface. Spread 1 tablespoon of honey mustard evenly over the center, leaving a 1-inch border around the edges.
In the center of the tortilla, layer 1/4 of the shredded lettuce, then 1/4 of the dried beef, and finally 1/4 of the sliced chicken. Tip: Don't overfill—aim for a compact, even layer to make rolling easier.
Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom edge up, tucking the filling as you go. Place seam-side down on a plate. Repeat with remaining tortillas.
Slice each wrap in half on a diagonal and serve immediately.

Here's a wrap that's both hearty and fresh—the salty chew of dried beef pairs beautifully with the cool crunch of lettuce and the sweet-tangy honey mustard. For a twist, try adding sliced apples or swapping the honey mustard for ranch dressing. These wraps also travel well, making them perfect for packed lunches or picnics.

Chicken and Dried Beef Chili

A hearty chili that combines ground chicken and dried beef for a unique depth of flavor, this recipe is perfect for a cozy weeknight dinner. It comes together in one pot with beans and tomatoes for a satisfying meal.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the meat base

1 lb ground chicken
4 oz dried beef, chopped
2 tbsp olive oil

For the aromatics

1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced

For the chili

2 tbsp tomato paste
2 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 can (14.5 oz) diced tomatoes (undrained)
1 cup chicken broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed

Instructions

Heat olive oil in a large pot over medium-high heat.
Add ground chicken and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Tip: Use a wooden spoon to break the meat into fine pieces for even browning.
Add chopped dried beef, onion, bell pepper, and garlic. Cook until vegetables soften, about 4 minutes, stirring occasionally. Tip: Dried beef adds a salty, savory punch, so avoid adding extra salt until later.
Stir in tomato paste, chili powder, cumin, paprika, cayenne, salt, and pepper. Cook for 1 minute until fragrant. Tip: Toasting the spices deepens their flavor—don't skip this step.
Pour in diced tomatoes (with their juice) and chicken broth. Add kidney beans and black beans. Stir well to combine.
Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until thickened. Tip: If the chili gets too thick, add a splash more broth or water to reach your desired consistency.

Serve this chili with shredded cheese, sour cream, and fresh cilantro for a complete meal. The combination of tender chicken and savory dried beef creates a rich, complex flavor that will warm you from the inside out.

Conclusion

Zip through these 20 flavorful chicken and dried beef dinners! They’re perfect for busy weeknights. Try them out, then comment your favorites and share on Pinterest with friends. Happy cooking!

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