The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 23, 2004
Chicken came out very tender and tasty. Will make again.
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Cooking Level: Intermediate

Home Town: Lyndhurst, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 14, 2003
My husband and older daughter loved this dish. I did make a few changes. I took the advice of other reviewers and rinsed the dried beef first (a very good tip!). I placed the bacon on top of the chicken breasts instead of wrapping them. I used fat-free sour cream. And, I used one can cream of mushroom AND one can of cream of chicken soups for more sauce. I cooked uncovered for 1 hour & 15 mins at 350 deg. (I didn't have the luxury of 3 hours cooking time) and it still turned out wonderfully. The chicken was so tender I didn't need a knife to cut it, and the sauce was plentiful and delicious - perfect over rice!
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Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA
Living In: Athens, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 15, 2003
WOW. Most definitely not the healthiest recipe but quite yummy to make up for it. The only changes I made was to use only 4 breasts but yet doubled the soup and sour cream (my husband likes lots of "gravy"). We both really enjoyed this and will make again very soon. I poured the gravy over egg noodles. Very good. I also pre-cooked the bacon halfway to minimize the grease.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2003
Ugh! Thank God I didn't invite anyone for dinner. This was terrible. I didn't rate it with because I made my chicken with turkey bacon, and rating the original recipe wouldn't be fair. The dried beef tasted terrible with the chicken. The only saving grace was the sauce, how can you go wrong with creamy soup mixed with sour cream?
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 8, 2003
My family loves this dish! I use cream of chicken soup because some at my house wont eat mushrooms. I also cook at 350 for 1 hour. Chicken comes out delicious and fall-apart tender. Gravy is great over potatoes or rice.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 19, 2003
I've been preparing this recipie for many years in my crockpot. I think it's the very best way to do it. When it's done the chicken falls apart from being cooked so long. The flavour is amazing, and it reheats wonderfully for the next few days. (Assuming there is any left!) I have tried the variations with low fat substitutions and sound it always tastes pretty much the same... always delicious. When done in the crockpot, just create layers of the chicken wrapped with bacon, dried beef, and soup mixture. I also like to top it off with a few fresh mushrooms near the end of the cooking process.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 5, 2003
I made this using one package of Buddig luncheon meat, chopped, and an equal amount of thin, sliced hard salami, chopped. I crisped the bacon and doubled the sour cream and soup. Rave reviews! It's a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 21, 2003
YUM! This was so easy to prepare - and a very impressive dish! So good!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 23, 2003
Definately a keeper recipe. I didn't think it was too salty. I've made this twice now. The first time I rinsed the bacon and beef. I thought it lost the flavor. Second time I didn't rinse anything. Definately better the second time. Fantastic!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 15, 2003
Uck! This was a very greasy dish. The dried beef added a salty layer to it. I mean SALTY. It was almost too salty to eat. The bacon flavor was way too strong and added alot of grease. It might be better with ham and no dried beef. However, this one is going in the trash.
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Cooking Level: Expert

Home Town: Bristol, Tennessee, USA
Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 19, 2003
This is the EASIEST chicken recipe I've ever made - and it was DELICIOUS. I tripled the recipe and served the cooked product at a church dinner. I received RAVE reviews. It was very salty, so next time I would use lower-sodium mushroom soup. I would also take another reviewer's advice and lightly cook the bacon to remove some of the fat in advance(I used thick-sliced bacon); I would wrap the dried beef around the chicken, then wrap the bacon; finally, I would add sherry to the sauce. The men(especially) said how wonderful it was!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 1, 2003
HAVE MADE THIS FOR YEARS, ONLY WE CALL IT "CHICKEN SUZANNE". NEVER USE THE BUDDING BEFF...ONLY ARMOUR DRIED BEEF WILL DO! I'LL CUT OFF THE FATTY 1/4 TOP OF BACON SLICE...CUTS DOWN ON FAT. DON'T USE ANY SALT. ALSO, I DOUBLE SOUR CREAM & SOUP FOR MORE GRAVY/SAUCE FOR RICE. DELICIOUS & SPECIAL FOR COMPANY OR SUNDAY DINNER!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 27, 2003
This recipe sounded good, but I was only so-so on it. It was pretty greasy and VERY salty. I don't think I'll make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 19, 2003
I made this into a five star recipe by adding 1/4 cup of sherry to the sauce and sprinkling the sauce-covered chicken with parmesan and paprika. I also cooked the bacon, but kept it soft and only cooked the chicken for 1 hour at 275 instead of 3 hours. I thought it was very good, super easy and fast.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 26, 2003
Very greasy! If I were to cook this again I would cook the bacon before baking this dish. Quite salty as well and I only used 2.5 oz of dried beef. My husband really liked it and he is a little picky.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 16, 2003
This was excellent! I used 1 can low fat cream of chicken(fam doesn't like mushroom) lite sour cream.I soaked the dried beef in water and then just used 1 slice per breast and wrapped the breast around the beef , then wrapped precooked turkey bacon around the breast. Put this on before church and lunch was ready on returning. When I am not trying to count calories and fat I want to try this with shredded tasso instead of the beef and use reg bacon. It was fantastic even using all low fat ingredients. Will make again!!!1
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 13, 2003
I have been making this recipe for years and it is delicious. Very rich. No need to add salt. I usually double the sour cream and soup mixture because we like to have a little sauce left over for rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 9, 2003
Very Good. I prefer my bacon cooked crisp, so next time I will precook the bacon and sprinkle over the whole dish. Also, I wrapped the beef (I used Buddig luncheon beef) around the chicken. This dish is a winner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 7, 2003
Great recipe!!! I served 30 meals and had no leftovers!! I took the advice of some reviewers and used Buddig beef and rolled inside the breasts, wrapped them with the bacon and browned just a bit before baking. I also covered for most of the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 2, 2003
To cut salt, rinse beef and use reduced sodium soup, also use the new pre-cooked bacon. Baking at 350 for 1 hr. also works. Very tasty!
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Cooking Level: Intermediate

Home Town: West Mifflin, Pennsylvania, USA

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