Recipe by Renee Templeton
"This is my family's favorite dinner, and is loved by everyone I make it for!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
uncooked white rice
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (16 ounce) container
1 (12 ounce) can
skinless, boneless chicken breast halves
I really enjoyed this recipe but I did make some changes to it. We don't eat mushrooms so instead of cream of mushroom I used cream of chicken. I also cooked half of an onion with the bacon and that added a nice flavor to the dish. I also sprinkled some fresh-cracked black pepper over the top of the dish. I will definitely be making this again!!
I could not in all conciousness serve this recipe as is to my family....at 1000cal/70grams fat per serving!!!!
I made the following changes,I used fat free sour cream,98% fat free/low sodium cream of mushroom soup and 50% fat reduced bacon bits, I did not serve all the sauce. I'm sure it wasnt as good as the full fat version, will not make this again.
My husband tasted this and said "Wow!" The combination of flavors is delicious. I followed the recipe exactly as written, except that I broke the cooked bacon into bite-size pieces and sprinkled them on top of the chicken before adding the sauce. I also sauteed the mushrooms (on the same griddle as the bacon). Thanks for this terrific recipe...will definitely make again for both family and company.
This has been a family favorite for years. I place the chicken breast in a glass casserole and place a strip of bacon on top, then ad the sour cream/mushroom soup mixture and back with no foil for an hour....great with egg noodles to soak up great juices.
This is very similar to a recipe that my sister-in-law always brings to family gatherings. In her version she adds a slice of dried beef (not Budding pressed beef-the stuff you want to look for is in the canned meat section, by the tuna etc.)under each chicken breast. I have found 2 ways to improve her/this dish. #1 I precook the bacon and chop it up, I cannot stand limp bacon! #2 Roughly chop the dried beef and mix in with the soup/sour cream mixture. While I agree with one reviewer who complained about the high calorie/fat content, I also understand that we can't eat this every night. Save this for a special occasion and indulge once in a while.
Simply Delicious! I made this last night and my husband said it was soooo good, he overate and his stomach ached! The only change I made was to add black pepper and garlic powder to the chicken, and I added some Worstershire and pepper to the sauce. It is "Company deserving" serving for sure.
I really enjoy your recipes. I have made all of my meals for the last 3 days from these recipes. Thanks, Terri
I didn't like this as much as the other reviewers. There was way too much sour cream/soup sauce and the mixture curdled. I used a slice of bacon for each chicken breast and that was plenty - I can't imagine using 3 slices for each breast! I also used cream of chicken instead of mushroom. The sauce was okay, just too rich and way too much - a waste!
I think I may get an engagement ring out of this one....he loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Deluxe Sour Cream Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 528
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make cheesy chicken chimichangas in a savory sauce.
See how to make saucy, New Mexico-style chicken enchiladas.
See how to make chicken breasts in a creamy dill and caper sauce.