Reviewed: Nov. 7, 2007

Using deli roast beef made this less salty. I chopped the beef and mixed it with the soup mixture. I used Cream of Chicken, and the result was bland; I think Cream of Mushroom would have worked better, and a splash of wine as some others have suggested would have helped.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Sep. 20, 2007

My husband was so impressed with this meal because it tastes and looks gourmet without all the prep work. I did take some suggestions and used the buddig beef and lightly cooked and blotted the bacon before wrapping. It was absolutely delicious and very filling... my only suggestion is to use more cream of mushroom soup and sour cream for extra sauce. Yummy!

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sweetymag21

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Reviewed: Sep. 13, 2007

I have been making this for special events for years. My family loves this dish and scream for more eveytime I cook it I usually add extra fresh mushrooms to it. soo good

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DALZAC

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 16, 2007

I've been making this for over 30 years. I don't use bacon anymore -- too much fat. I use light sour cream and 1 can each of cream of mushroom and cream of chicken. I also sprinkle sliced almonds on top before baking at 275. Very good.

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Daisy

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Reviewed: May 30, 2007

Too salty with bacon AND dried beef. I was not please at all with the result and would have liked to have used my sodium for the month on something tastier like kettle korn or potato chips. Totally disappointing.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 1, 2007

Great tasting recipe. All of our friends and family love it! We like it even better the next day!

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bhaworth

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Reviewed: Nov. 16, 2006

We all felt like we liked the taste, but it was wayyy too salty. I would definitely rinse off the beef next time.

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COLOEATON

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Reviewed: Oct. 15, 2006

I have had this all my life it is Awesome and simple!

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cookinandrinkin

Cooking Level: Expert

Living In: Tyler, Texas, USA

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Reviewed: Aug. 15, 2006

Super easy and delicious...I followed the recipe exactly. My husband loved it, too. I will definitely make this again.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 12, 2006

Very tasty! Easy to make and was a hit with my husband. We'll definitely have this again and again.

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STCHSTMPR

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Reviewed: Feb. 24, 2006

I didn't have regular sour cream so I used the french onion dip that I had and used both chicken and mushroom soup plus put a slice of swiss cheese on the chicken before I wrapped it with the bacon strip. I also rinsed the dried beef to get rid of some of the salt. I used the gravy over mashed potatoes and it turned out really good. My husband liked it and he usually does not like casseroles. Thanks.

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PKING1

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 29, 2005

Very good. I have made this many many times now. The only thing I change is I get the ham slices that are about 1/4" thick found by the hams instead of the beef. My whole family loves it

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LOIMVE

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Reviewed: Dec. 3, 2005

Very easy to make...not the greatest recipe in the world but tastey enough for me to say that I will make it again when I need a simple recipe for dinner.

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GOGOBLUES

Cooking Level: Intermediate

Home Town: Wauwatosa, Wisconsin, USA

Living In: West Allis, Wisconsin, USA

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Reviewed: Jul. 30, 2005

This is the easiest chicken recipe I've ever made - it was DELICIOUS!!

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Pam S

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

Living In: Dawsonville, Georgia, USA

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Reviewed: Apr. 30, 2005

This is very similar to Party Chicken I on this site. I have been making this for years. I sometimes omit the bacon and use reduced fat sour cream and healthy choice cream soup, I usually use chicken soup as we don't care for mushrooms. Delicious!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 4, 2005

This is easy to make. I have to honestly say that I didn't like it that much. But my husband on the other hand loved it and loved the favors. If it makes him happy, I will make it again. I used 6 slices of bacon and it alittle worried about the dried beef. But everyone has different tastes.

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KGMAY80

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

Living In: East Providence, Rhode Island, USA

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Reviewed: Jan. 20, 2005

Couldn't resist trying this recipe, and I'm glad I did. After reading the previous reviews I adjusted the sour cream to 1 3/4 cups mixed with one can of cream of mushroom soup, laid the bacon on top of the chicken instead of wrapping, and used two (2 oz)packages of Buddig Beef cut in strips to line the 9x12 baking pan. I cooked the chicken for 3 hours uncovered at 300, I used a higher temperature because I live at a high altitude.The chicken was a little dry but next time I make this I'll try the lower temerature and see if that helps. The bacon did get crisp even with the soup/ sour cream topping but I don't think it would have if I had covered the dish. I didn't save the sauce it was kind of thin and there was a lot of grease from the bacon. The flavor was great, very elegant for a Wednesday night family dinner but they are my best critics. No bad reviews from any of my family.

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FARMMOM

Cooking Level: Expert

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Reviewed: Dec. 12, 2004

I have had this recipe for 30 years, and the friend who gave it to me said it was the most flexible recipe in the world. She was right. I fix this the day before, put it in the fridge over night, thereby freeing up my time when I have company. I also leave out the bacon entirely, since tere is plenty of salt and taste without it, and my family complained about the 'grease'. I increase the sour cream to a pint per can of soup. It also reheats like a dream, even in a microwave. Also you can cook it at 250, 275, 300, 350, just try and see which result you like. I think it is better the longer it cooks so I opt for 250, and 3 hours. Enjoy!!

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JEANSHAFFER

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Reviewed: Apr. 4, 2004

Ok, so I'm not the world's best cook. I forgot to thaw the chicken so I cooked it frozen and added another 30 minutes cooking time. It was wonderful. What a forgiving, tasty recipe!

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Debbie M

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Feb. 8, 2004

I just tried this recipe. Even my picky eaters loved it. I used two slices of uncooked bacon around each skinless, boneless chicken breast. Be sure to use the Hormel 5 oz. JAR of dried beef. It is much less salty than the dried beef that I have made creamed dried beef with. I followed the instructions exactly for the sauce and it was delicious over hot cooked noodles. Leave the soup in the condensed form and add the sour cream for the sauce. I also only did 6 breast pieces. The sauce amount was perfect for 6 servings. Thank you for the yummy recipe!

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MARILYN818

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