This was a great dish. My family loved it!

Came out great!!! After reading reviews I used boneless chicken breast and to crisp bacon I removed from butter and mushrooms (I also added some onions) and broiled until brown.. Also I added a can of cream of mushroom soup to thicken the sauce.. came out fantastic!!!!

This was good. I had a hard time getting the bacon to stay on.

Great little recipe and simple. It is the bacon that really makes the difference. I only use boneless chicken breasts but they work very well - just a little less oven. Thanks for submitting.

This was very yummy, my husband loved it. The only thing I did different was to use boneless, skinless chicken breast and put the mushrooms on the chicken first, then cut the bacon in half and layed it width wise over the mushrooms and secured to chicken with wood toothpicks soaked in water. Kept everything together and the bacon was nice and crisp. Just remember to remove the toothpicks from the chicken before serving. Came out moist and delish. Loved the sauce.

I doubled the mushrooms and added a little cornstarch/water mixture to thicken the sauce. Served it over and rice and it was pretty good, I will probably make this one again in the future.

Absolutely adore this especially with rice or potatoes. Definitely a regular in my home. I use turkey bacon to ease on the fat and the substitution is not a bad one.

Very tasty, and made for a nice presentation. Used microwavable bacon so that it would crisp up better. Also used 1/2 and 1/2 instead of cream in the sauce and thickened with just a bit of cornstarch.

Really delicious!

We LOVE IT!! My 8 year old son begs me to make this and eats everything on his plate (and any leftovers). Highly recommend. Served over noodles with the sauce, this is great.

This was really good. A few things I'll change next time: 1. I was afraid of the bacon burning so I only pre-cooked bacon a little bit before putting it on the chicken. Next time I'll cook all the way before I put it on the chicken to make it more crispy. 2. I'll use a little less season salt. Chicken was a little too salty for my taste...even after using the advice of precooking the bacon to get the grease and some salt off. 3. Add cornstarch to the gravy. It was extreemly thin and runny. I would have liked a thicker gravy. 4. Add more mushrooms. I put on fresh mushrooms so it looked like the chicken was covered in them, but as soon as they started to cook, they shrunk up and there was hardly any on there. I would have doubled the mushrooms just becuase I like them so much! Over all, I did really like this recipe and will definitely make it again using my revisions.

This was quite tasty. I had one chicken breast with just the sauce on it, and the second I mixed up with pasta. Both were good. This will also work on rice. The chick is so flavoured by the bacon and mushroom that is really takes on a nice flavour. Will make again!

Outstanding. Very easy but tastes gourmet. I used boneless breasts. I followed the suggestion someone posted to broil them a bit at the end of the baking process which I think made them visually look better and infused them with a bit more bacon flavor. Next time I will add more mushrooms bc it seemed like we were fighting over the few in the dish.

This was a pretty good recipe. I used non-fat half and half and it worked well...I used a little flour and made a quick roux, splashed in a little vermouth for a little added richness. I think this would be even better with skinless, boneless. If I do it that way, I'll just saute the bacon and then the mushrooms and do everything stove top.

Wow! Very tasty chicken recipe! Quick & easy to make. Even my husband who hates mushrooms loved this dish. The mushrooms seemed to just take on the taste of the juices and sauce. Definitely a favourite in our house!

YUMMY! My two year old started to eat his chicken and noodles before I could get everyone else's plates down. I used boneless/skinless chicken breast just because that's what I had; and it cuts down on the calories and fat...but it also cuts down on the sauce:( I made the sauce right in the 9X13 pan and used evaporated milk (that's just what I had) because there wasn't much drippings, and then pour it over some egg noodles. Very good!

Absolutely delicious, decadent entree! Since it uses cream, it's only a once in a blue moon meal, but oh....! Anything that tastes this good usually takes a lot more prep, but this is so quick & easy. The only change I made the second time I made this was to switch to boneless breasts & I also doubled the recipe because it's even better warmed over the next day. Also added a bit more seasoning salt & pepper to the sauce. The mushroom flavor really comes out, so that's a big plus in our book. Also, the fact that I can substitute fat-free half & half for the cream to make a healthier version is great. Just a bit of thickening agent to make it thicker & it's perfect!