The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 12, 2009
I have been cooking this for years, with a slight variation. Like other reviewers have said, I wrap my chicken around the dried beef and then wrap with bacon. I also use cream of chicken soup instead of cream of mushroom. Dried beef is very salty for me, so I've found if I rinse the beef with water and then pat dry, it reduces the saltiness of this dish. After cooking, I add some cooked instant rice to make more of a casserole.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 28, 2009
The only change I made was to pound the chicken breasts flat, place two or three slices of dried beef on the chicken, roll it up, then wrap in bacon. I then poured a mixture of FF sour cream and low-sodium CoMushroom soup over the top. This was a rich and satisfying meal - served it with steamed broccoli and buttered baby potatoes. Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 18, 2009
This was great for low carb diet if you use less soup, more sour cream and add some fresh mushrooms. I added some diced onion, ground black pepper and dried parsley to the sauce before baking. Asparagus on the side.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by momskitchen

Cooking Level: Intermediate

Living In: Lincoln University, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 18, 2009
Served this to a banquet of 100 and it was a huge hit! Thank You!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 28, 2009
Yummy! I doubled the sour cream and mushroom soup. When it was almost done, I covered with provolone cheese. I had to cook this longer than three hours... may be my oven. Regardless, this has a wonderful flavor! I can't wait to serve this to a group!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Laurie Musick (Granny)

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 24, 2009
First of all, my kids and I don't eat mushrooms so we used cream of celery instead. We doubled the amounts of both the soup and the sour cream, and added an 8 oz package of cream cheese, 1/2 cup of sherry, 1/2 cup of milk and 2 packages of frozen spinach (10 oz. ea.). I mixed the sour cream, cream cheese, milk, sherry and soup together. wrapped the chicken breasts with the dried beef (I soak the dried beef for several hours in hot water to remove a majority of the salt.), then wrap the bacon around the dried beef wrapped chicken. Place the chicken in a lightly oiled baking dish. Put the spinach in the baking pan between the chicken breasts. Cover chicken and spinach with the creamy mixture and bake as directed in the original recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 15, 2009
Dry. Dull. Never again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by TRUANT

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 3, 2009
Yummmm! The whole family loved this and I am cooking it again for guests tonight.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Marie &Drake

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 3, 2008
You can decrease the saltiness by rinsing the dried beef really well in a colander before adding it to this dish. Next time I make it I'm also going to try low-sodium cream of mushroom soup. Otherwise, my husband and I love this dish!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 21, 2008
I was very dissapointed in this recipe. I didn't add broccoli because many reviewers said it was salty enough without. I found it to be very bland. It definitely needed something else to make it special, but I'm not quite sure what.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 12, 2008
I have made this recipe sooo many times. I have handed it out to many friends across the country and they all tell me that is one of their fav dishes! I always cover mine w foil and put on 275 -300 degrees and let cook for 3-4 hrs while I get chores done. It is so very tender it falls apart. Wonderful Dish!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Waynesville, Missouri, USA
Living In: Columbia, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 10, 2008
I will probably add mushrooms and chives to this recipe and serve it over rice next time I make it.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 27, 2008
Like the other reviewers have said, the dish can be really salty. I only use 6 oz of beef and rinse it first. I also use 2 cans of soup because one doesn't make enough sauce for my taste. Otherwise, an awesome meal with good leftovers!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 25, 2008
excellent! I put the oven at 350 degrees instead and it was cooked in just about 2 hours.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 19, 2008
This was pretty tasty. I took the advice of some others and I pounded the chicken flat, then wrapped it around a piece of chipped beef, then wrapped two thin sliced pieces of bacon around each piece of chicken. I then browned the chicken(bacon) so that it was nice a brown and a little crispy. I then put it in a pan in the 350 degree oven for about 1 hour (not three) and of course I did put the soup/sour cream mixture on it. It was very salty but it tasted good. Next time I will take the advice of others and rinse the chipped beef first and I will also look for low sodium soup, to help cut the salt a but. All in all, quite yummy! Even my little guy who hates chicken and hates bacon liked it!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 17, 2008
Serves 10 or 25 just as easily and what a taste.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 21, 2008
Flavors were just ok, nothing special. I did not know what to expect and thought with the combination of bacon and dried beef the dish would have had a better taste. A bit on the bland side.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: East Chicago, Indiana, USA
Living In: Shellsburg, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 8, 2008
I have used this recipe in the past and have really enjoyed it. I've gotten used to cutting back on the salt without losing all the flavor. I rinse the beef under hot water, drain, and blot with paper towels. I also use reduced sodium soups (whichever one you choose). Also, reduced sodium bacon- partially cooked first. It makes a big difference for folks trying to cut back on the salt, but not the flavor. Great dish with few ingredients!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 15, 2007
This is an excellent dish. Following suggestions of others, I pounded the chicken breasts to even thinness, layered with beef and rolled into a tight cylinder. Each roll was wrapped with 2 slices of the pre-cooked (or partially cooked) bacon. I also added Sherry to the sauce. Very good but rich. I think 4 breasts would serve 6-8 when served over rice.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 14, 2007
This was pretty good but I think it could have been better w/some adjustments. Microwaving the bacon for a approx. 2 min. first otherwise it is still rawish when this dish comes out. also I used thinner chicken cutlets so I couldn't cook for 3 hours or it would have become tough. I cooked for 1 hour 15 min. and that was about perfect for the chicken. Only problem was the bacon was undercooked. I'll make this again and I'll make sure the bacon is almost finished when I put it in to bake.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA
Living In: Staten Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 127) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?