Reviewed: Oct. 20, 2008

My husband made this all on the stove-top with a few alterations to use what we had on hand, and it turned out wonderfully! Used boneless-skinless chicken breast, cooked with 1T butter, garlic, bacon bits, and canned mushrooms; set the chicken aside, put the drippings in the saucepan with 1T more butter and cream, and added a bit of flour to thicken it up at the end. Served over fettuccine, it was incredible!!!

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Snow Angel

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

This was a great dish. My family loved it!

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Lisa M

Cooking Level: Expert

Home Town: Wilmington, California, USA

Living In: Lakewood, California, USA

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Reviewed: Jun. 25, 2008

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!!!!

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Courtney Larsson

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Reviewed: May 20, 2008

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.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: May 20, 2008

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.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 19, 2008

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.

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Adrenalyne

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 14, 2008

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.

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Gaby

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Reviewed: Mar. 15, 2008

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.

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acsdeb

Home Town: East Lansing, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 29, 2008

Really delicious!

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JEST

Cooking Level: Expert

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Reviewed: Feb. 11, 2008

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.

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my2boysmom

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Reviewed: Jan. 28, 2008

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!

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mrmanning

Cooking Level: Beginning

Living In: London, Ontario, Canada

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Reviewed: Jan. 26, 2008

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.

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kcj

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

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.

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Maine Cook

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Reviewed: Jan. 22, 2008

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!

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Chantel W.

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Belleville, Ontario, Canada

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Reviewed: Jan. 10, 2008

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!

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BradsGirl

Cooking Level: Intermediate

Home Town: Clearfield, Utah, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 31, 2007

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

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MOMMY2PLEASE

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Reviewed: Dec. 14, 2007

Good, but next time I will definetly leave out the sauce and use pam instead of butter to cut some of the fat. The sauce to me wasn't appealing, it was very very greasy.

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Caitlin

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 3, 2007

Was good.

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Donisha B.

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Buffalo, New York, USA

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Reviewed: Dec. 1, 2007

Excellent recipe...one of my favorites to eat and serve.

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MJC

Cooking Level: Expert

Home Town: North Chelmsford, Massachusetts, USA

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Reviewed: Nov. 27, 2007

Delicious! The sauce was a bit runny for me too, but that's easily fixed with a bit of cornstarch. I wish it was possible to make a healthier version, but that probably wouldn't taste as great ;)

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