Recipe 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."
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skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed cream of celery soup
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.
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.
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.
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.
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!!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Chicken I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 149
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