Bacon Chicken I Recipe -
Bacon Chicken I Recipe

Bacon Chicken I

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"Gives the great taste of bacon to your chicken and gravy. The gravy is great served over rice or mashed potatoes. Note: Any creamed soup works well with this recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wrap each chicken breast in one piece of bacon.
  3. Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.
Kitchen-Friendly View


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2005

5 stars for tasting GREAT without alot of ingredients!!!!! I followed the recipe as is. I did turn the broiler on for an extra few minutes to crisp the bacon to our preferences.... Thank you 07/10/05 Review 2 - Stil 5 Stars! I have made this so many times and have found the best way to make this by following the recipe exactly as is. Too much flavor is lost if you cook the bacon beforehand. I always turn on the broiler to brown the bacon during the last few minutes and turn it over to brown the other side, too.

Most Helpful Critical Review
Jan 24, 2003

This dish was average. It was certainly easy to prepare. I used low fat; low sodium soup and didn't bother with leaving the bacon on to brown. There are better dishes out there.

Jan 19, 2011

I precook my bacon so it is crispy and just top chicken with it, pour soup over, then milk and bake. So easy and can make with different soups for totally different flavors. So far I have used celery soup, mushroom, potato, and nacho cheese. Didn't care for it with the nacho cheese soup though. Season chicken first with pepper, garlic, poultry seasoning, whatever you like. I'd check the soup first to see if it's salty before adding any salt! Don't forget the bacon is pretty salty too. This is the first recipe I ever made from this site back in June, 2005 and my husband LOVES it, second to Burrito Pie.

Dec 28, 2006

When I asked my husband if I should make this one again, he gave me a look like he thought I was crazy and then emphatically said yes... for sure. This was easy easy to make. I used Turkey bacon instead of pork, and went with a cream of broccoli soup. I actually put 2 bacon strips around each piece of chicken, and pounded the chicken flat first. Beating up a piece of poultry is a great way to get some of my workday stress out. I will definately make this dish again.

Dec 08, 2003

This recipe was fantastic. My husband and kids went on and on about how good it was. I followed others suggestions about cooking the bacon first. I cooked it until it just started to get crisp. I removed the bacon and sauted some chopped onions in the bacon fat. I layed some larger pieces of bacon across the chicken and mixed smaller pieces and the onion in with the soup mixture. I also used more milk than what the recipe called for, but its really a matter of preference on how thick you want your gravy. YUMMY!!!

May 30, 2005

I pre cooked the bacon and I used cream of chicken with herbs canned soup instead of celery (had it on hand already). It turned out very well. You do have to season the meat otherwise it is very bland (per the advice of another reviewer). Thanks will be making again.

Apr 26, 2005

Never thought I would give a "canned soup" recipe a five-star rating but this was deserving of it. We loved this. I pounded the chicken breasts and seasoned them with black pepper, garlic powder and rotisserie chicken seasoning. Only used two chicken breasts but kept the other amounts the same except I used two slices of bacon per breast (maple flavored). Served over white rice. I think using other seasonings is something that you have to do because it would be dull otherwise. Very simple to prepare.

Dec 07, 2003

We LOVED this! I couldn't believe the regular taste of celery soup was changed so much by the flavour of the bacon! Excellent recipe. The only thing I would do differently is cut the chicken breasts in half (lengthwise) next time, as mine were quite thick and would have taken on more of the flavour of the sauce if thinner. My boyfriend also requested more bacon, so I may wrap each chicken 'half' in bacon next time.


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 699 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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