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Bacon Chicken I

By: Kim Kriss

"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."

Rate/Review | Read Reviews (123)

2,975 Saves

What to Drink?
	Pinot Noir

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 skinless, boneless chicken breast halves
6 slices bacon
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in one piece of bacon.
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.
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.