Reviewed: Nov. 14, 2009

It was a pretty big hit with most of the family. The only substitution I made was to make the cream soup from scratch, minus the mushrooms.

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DimShell

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Reviewed: Sep. 1, 2009

I make a dish like this, but it is called "Company Chicken". We save it for special occasions. For those who have written the dish is too salty, try using less bacon and dried chip beef and low sodium soup. I gave this recipe to my girlfriend and she too uses it for special occasions. Both of us receive wonderful compliments from our guests when we serve it. I do believe this recipe calls for too much bacon. I use one half a slice to wrap around each medium chicken breast. The bacon is cooked; it's just not brown and crispy. I serve this with baked potatoes or boiled rice and broccoli spears and tomato aspic or fresh sliced heirloom garden tomatoes. This recipe always turns out perfect. Putting the the chicken in the oven early, frees up time to do other baking or last minute activities before company comes. Using a whisk to slightly blend the separated soup and sour cream and diisolve the "clots" would take care of those problems.

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BETHS1

Cooking Level: Expert

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Reviewed: May 25, 2008

the soup and the sour cream separated and it was too watery making the sauce unusable. Next time we floured the chicken and quickly browned it before wrapping in the bacon and adding the other indredients - much fuller flavour and consistency

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DONNAB

Cooking Level: Expert

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Reviewed: Jan. 15, 2008

This recipe was extremely easy to prepare. Unfortunately, the look and taste were highly unattractive. The sauce was a clotted mess and the grease from the bacon and chicken made it even worse. The chicken may have been moist, but the bacon looked undercooked. There was nothing at all elegant about this dish - just unappealing.

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Banks1104

Cooking Level: Expert

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Reviewed: Aug. 28, 2007

I got a similar receipe from my mother-in-law some 25 years ago. The only difference is that she used the dried beef (Armour in the jar) and also she cut strips of monterey jack cheese, and layer the beef & cheese inside the chicken and then wrapped in the bacon, and grated the remaining block of cheese and mixed with the cream of mushroom soup & sour cream. And yes, we always have the "gravy" over the rice. Yum!

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Lin

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Reviewed: May 26, 2007

Horrible. Not even close to being edible. Incredibly expensive per serving. And that's without the "chipped beef", whatever that is. The sauce was a clotted mess.

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 18, 2007

I tried this recipe and found it was really good. What I did was lay dried beef in bottom after rinsing, then put chicken breasts on top, then bacon slices. Baked one hour took off bacon ,drained the grease off then added my soup and sour cream. Baked an additional hour. Turned out great. Try it!

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LINDAROYCE

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Reviewed: May 24, 2006

This smelled REALLY good while it was cooking. I didn't use the chipped beef at all (that seems weird) so I didn't find this too salty as other reviewers seem to have. It was very rich, though, so rich in fact that I couldn't even eat a whole piece, but it tasted very good!

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Jennifer W

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2006

I really liked this dish alot. I used chicken tenderloins and I also nuked the bacon for a bit beforehand like other reviewers suggested.I rinsed the dried beef and the saltiness was no problem. My family was not as enthused so I guess it is an individual taste thing. Thanks for posting!

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ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

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Reviewed: May 13, 2005

My husband and I did not like this recipe. The bacon was uncooked and soggy. I will not be making this again.

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 9, 2005

Made this recipe the other night and while the chicken was very moist the opinion of most was that the taste was only so-so. I would definately NOT call the presentation of this chicken "elegant". When it came out of the oven the sauce had an almost "clotted" appearance that was not appealing at all. Once we stirred the sauce a bit it got creamy but the initial appearance was very offputting.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Jan. 15, 2005

Great recipe. My family loves it.

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Jules

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Reviewed: Jan. 6, 2005

I thought the dish was okay, not great. I did add an extra can of soup. I still thought there was too much sour cream taste.

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MSTESSA

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Reviewed: Jan. 4, 2005

Got this recipe from a cousin about 15 years ago and everybody loves it. I always use the jarred chipped beef and rinse it before using to cut down the salt, as do some of the other reviewers. Secure the bacon on the breasts with toothpicks. If cooked long and slowly, the bacon just disolves and adds great flavor. Thanks.

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Julia II

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Reviewed: Dec. 2, 2004

I used the "Lower Sodium" bacon which is much less salty. It was still very salty but tolerable. I don't call "tolerable" a successful dinner. Try to find as many ingredients with a lower sodium content for this dish when you make it.

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ZOSO

Home Town: Orlando, Florida, USA

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Reviewed: Oct. 31, 2004

This was really good. I did microwave the bacon, a bit first, as suggested. I also had a few mushrooms, and I sauteed them and added them before I put the sauce on. I did double the soup. I like to have more sauce. I served it with noodles instead of rice. I'm not quite sure why some had this come out "greasy" and or real "salty". I will make this again.

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TAMCATTT12

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Reviewed: Oct. 27, 2004

This recipe was not what I had expected after cooking it. First, the prep work was great and easy. After 2 hours of cooking in the oven EXACTLY as the directions had explained, the sauce turned out disgusting. The grease and oil from the bacon and chipped beef, I guess, had mixed with the sauce, creating an oily unedible concoction. The bacon did not fully cook so I ended up taking it off the chicken all together. I didn't even dare serve this to guests let alone my parents. Unfortunately, my husband had to eat it, but I served the chicken by itself, which, turned out fabulous. The chicken had a wonderful bacon taste and was so juicy and tender. As far as the rest of the dish, disgusting and way too salty. I followed the directions to a "T" so I am not sure why mine turned out so gross. I will never make this again. It definitely did not match it's title "Elegant Chicken." There was nothing elegant about it.

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REDAMOURXV

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Reviewed: Sep. 24, 2004

Holy sodium intake!!! Although this recipe sounded good, and it was extremely easy to prepare, it was probably the saltiest dish I've ever made. My fiance commented that he "felt like a deer at a salt-lick block". I agreed, and we went out to eat instead. In case you're not paying attention to my review, I'll say it aloud: WILL NOT BE MAKING THIS RECIPE AGAIN. EVER.

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chow doctor

Cooking Level: Expert

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Reviewed: Sep. 14, 2004

Fantastic Recipe. I used 2 cans of the soup and a large container of sour cream, baked the bacon a bit first, then wrapped the chicken. Wonderful, and so flavorful!!

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VictoriaArt

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 29, 2004

This is inexpensive, easy and most delicious. I will be using this recipe next Sunday for our church lunch. The only thing I would do different is add more sour cream and mushroom soup - it was just sooo good. And cook the bacon a little before you put it in the oven :-) YUMMY

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TJOHNSON2

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