Reviewed: Jul. 10, 2006

I don't have bacon so I subtitute ham and my husband loves it and I did enjoy it so much! =)

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Reviewed: Jun. 24, 2006

This was actually really good. I decided to give it a try even though the picture really threw me for a loop, but the ingredients sounded really good even though, it didn't look too tasty. I added some Parmesan and Romano cheese to the top really added to the flavor. My family really enjoyed this recipe.

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R8che11e

Cooking Level: Intermediate

Home Town: Riverdale, Georgia, USA

Living In: Grantville, Georgia, USA

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Reviewed: Jun. 23, 2006

This dish was good. The chicken was very tender and moist. All 4 of my boys went back for seconds. Thanks for a good recipe. this will be made again.

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mofks

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Garner, North Carolina, USA

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Reviewed: Jun. 21, 2006

Great recipe Thanks :) I took the advice of others and cooked the bacon first. I also added more mushrooms than the recipe calls for ( we love mushrooms) I also added flour to the sauce when to thicken it up to make it more of a gravy. I served it with mashed potatoes and broccoli.

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Sabrina

Cooking Level: Expert

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jun. 17, 2006

Mine was too runny and a little bland.

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Donna

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Reviewed: Jun. 14, 2006

This is the best chicken recipe. The sauce can be a little too salty from the bacon drippings, so I like to cook the bacon half way on the stove top, pat dry and then place on top of chicken 40 minutes into cooking the chicken. I use triple the heavy cream and if you're not concerned with carbs, wisk abit of flour in the sauce to thicken a little. If you are on a low carb diet, you can't get a better meal than this. The chicken comes out so tender and juicy, you could cut it with a fork.

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Crystal

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Reviewed: Jun. 8, 2006

Really good. How could it not be! It's got bacon on it for cryin' out loud. My husband was sad that I didn't make more! I had to use cream of mushroom for the sauce because I didn't have any mushrooms, but it was still really yummy. I can't wait to try it with real mushrooms and cream. Try this! The chicken has an awesome flavor just by itself. I served it with Oven Roasted potatoes from this site.

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JMIL

Cooking Level: Intermediate

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Reviewed: May 31, 2006

OH-YUM. This was realllly good and very impressive. Garlicky, buttery, and I think the sauce really completes it. For the sauce, I made sure to scape the bottom of the baking dish for all of the bits and pieces from the chicken, added a little bit more cream and also used a cornstarch/water mix to thicken it.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: May 18, 2006

This was delicious. Although, we didn't add the sauce over it. I liked it just the same. The combination of these items was wonderful!

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BIRKLEY

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Reviewed: May 16, 2006

We didn't have mushrooms, so we used 1/2 can of cream of mushroom soup. We figured this would add the heavier, creamer texture, which it did. Served it atop a healthy dose of mashed potatoes....mmmm...good comfort food.

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ak1974

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Reviewed: Apr. 13, 2006

I love this recipe. Made it many times. I always add more garlic, mushrooms and cream because it is sooo good over the rice. Leftovers are great also.

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quiggy

Cooking Level: Intermediate

Home Town: Delta, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Mar. 30, 2006

This was delicious. My family liked it. I had trouble getting the sauce to thicken, but could be because I cooked the mushrooms with the sauce? So, I added a tad of flour to thicken it. Next time I will try NOT putting the mushrooms with the sauce when thickening.

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DENEMI

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Reviewed: Mar. 25, 2006

I used boneless, skinless chicken and worried it wouldn't taste as good- boy was I wrong! This recipe is delicious!

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SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Mar. 25, 2006

This is really really good. I didn't have thick bacon, so I used 2 pieces of thin, low sodium. I also broiled the chicken/bacon about 5 mins to crispen the bacon. My children loved it, so did my husband. This is definately in our menu from now one!

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FIREDANCER201

Cooking Level: Intermediate

Home Town: Mangum, Oklahoma, USA

Living In: Bloomfield, New Mexico, USA

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Reviewed: Mar. 18, 2006

Wonderful! Marvelous! I just can't say enough about this recipe! I made this for my family, and served it to them on a bed of rice. For me, I put it on a small amount of Dreamfield's spaghetti (I'm dieting) It was just phenomenal! Everyone loved it, and likened it to restaurant fare! I didn't have any heavy cream in the house, so I subbed Hood's Carb Countdown milk, and put the heat up just a bit more, and cooked until it was reduced to a gravy. It worked out very well. This is now a PERMANENT addition to our family recipe box!

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TRIPLETMOMMA2000

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Reviewed: Mar. 10, 2006

I always love this recipe. It has reliable, rich flavor and is more like what you might get from a restaurant. The only thing I recommend is using more mushrooms than is called for, but that's because I like mushrooms.

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DawnF

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Reviewed: Feb. 24, 2006

This is one of the best chicken recipe ever...my husband loved the mushroom bacon combo!! My whole family and I couldn't get enough of it. Though next time I think I have to triple or even quadruple the gravy/cream recipe, coz it just wasn't enough otherwise. Though I used the 1 teaspoon flour mixed with 2 teaspoons water instead of the heavy cream...because I didn't have any..like I said it was good and I just needed to make more :>) The things that I changed from the recipe is, I used boneless, chicken breasts and I used seasoned salt on both sides then I browned them in a skillet first, that way I cut down on the time in the oven. Also since I didn't have any other bacon, I used Hormel Real Bacon Pieces. You wouldn't of known the difference.. everything was delicious!!! I made white rice, green beans and French Breadsticks with this chicken and WOW what a meal!!! This recipe is most definately a keeper and thanks sooo much for sharing :>)

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Val S.

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Berea, Ohio, USA

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Reviewed: Jan. 30, 2006

We recently started up the first phase of a low-carb diet and this made a GREAT dinner! I used Morton's Hot Salt in place of the seasoning and at the end poured the sauce over and broiled for about 4 minutes. This would be good with a just a little cheese melted over top also. The only thing I was disappointed in was that the sauce was pretty runny so I might not have done something right, I'm not sure. Thanks for a wonderful recipe!

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NITASHARP

Cooking Level: Intermediate

Home Town: Middletown, Ohio, USA

Living In: Lockland, Ohio, USA

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Reviewed: Jan. 12, 2006

I browned the chicken first in a skillet and also cooked the bacon halfway before placing on chicken. Added a little chicken stock to skillet to deglaze and then added cream for sauce. Also added parmesean cheese to sauce but was still very runny.

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MelissaL

Cooking Level: Expert

Home Town: Clinton, Missouri, USA

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Reviewed: Jan. 5, 2006

this was an awesome dish. i loved the whole bacon/mushroom theme. i did a few modifications as other reviewers recommended, i pre-cooked the bacon and then i semi-cooked the chicken in it before baking it. i also used skinless boneless chicken breasts. i used emrils' seasoning salt along with minced garlic. also fresh mushrooms. it turned out great. i used half/half and a bit of flour to mix in with the drippings. it was great, my husband said it was really good. it is a keeper and i will defintely be making this again.

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