My Grandma discovered this 'not-so-pretty' chicken casserole recipe in a church cookbook, and it has become a timeless family favorite.

My Nana’s go-to casserole might not be the most photogenic. To really show how unappetizing it looks, I’ve included a photo I snapped below.

Thankfully, our skilled recipe testers and food stylists worked some magic to make it look better, though there's only so much you can do to dress up a dish like this.

This is a classic case of 'don’t judge a book by its cover.' What may appear to be a bland, beige mess is actually a delicious, nostalgic blend of both modern and vintage ingredients. When combined in a 9x13-inch baking dish, it transforms into the perfect comfort food for hectic weeknights.

Like many cherished Southern casseroles, this recipe hails from a church cookbook. The 60-year-old, staple-bound cookbook from Grace Methodist Church in Birmingham, Alabama is filled with beloved recipes, charming hand-drawn illustrations, Bible verses, and down-to-earth kitchen wisdom.

My Nana’s casserole, originally submitted by Mary E. Reed under the name 'Chicken Devine,' is a mix of bacon-wrapped chicken, creamy soups, sour cream, and savory dried beef. Over time, my family has swapped slivered almonds for jarred diced chile peppers and added a touch of cayenne pepper for some heat. Sorry, Mary!

How to Prepare Nana's Famous Chicken Casserole

Ingredients Needed

• 8-ounce block cream cheese
• 1 cup sour cream
• 2 10.5-ounce cans cream of mushroom soup
• 1 4-ounce jar hot diced chile peppers
• 8 small chicken breasts (or 4 large chicken breasts cut in half lengthwise)
• 8 slices of bacon
• 1 2.25-ounce jar dried beef
• ½ teaspoon cayenne pepper

Directions

1. Lightly coat a 9x13-inch baking dish with cooking spray and preheat the oven to 350°F.
2. Prepare the sauce: Melt cream cheese over medium-low heat. Stir in sour cream, cream of mushroom soup, and diced chile peppers.
3. Layer the bottom of the dish with dried beef.
4. Wrap each chicken breast with a slice of bacon, then place the bacon-wrapped chicken breasts on top of the dried beef.
5. Pour the prepared sauce over the chicken and sprinkle with cayenne pepper.
6. Cover the dish with foil and bake in the preheated oven for 2 hours.
7. Serve over a bed of cooked white rice.