Recipe by LEAGLE
"This is a delicious and easy recipe. My kids love it. It can be made the day before and refrigerated. Good served over rice."
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
skinless, boneless chicken breasts
1 (4 ounce) jar
1 (10.75 ounce) can
condensed cream of chicken soup
My mom gave me this recipe years ago, but it's a bit different...and truly yummy. Try using cream of mushroom instead of cream of chicken. I use low fat soup and low fat sour cream. I use the bacon, but not the dried beef. Cover your dish with foil and bake for 3 hrs. at 350 degrees. Remove the foil during the last hour. The bacon is crispy this way and the chicken is very very moist. Enjoy!!
I didn't like this receipe. It felt too heavy for me and I felt guilty eating it... like it was a heart attack waiting to happen. I didn't pre-cook the bacon so that was icky also. Overall I didn't like this receipe.
This is the kind of dish that you only make on occasion. I cooked my bacon until it was nice and brown, but not totally crispy so that I could still wrap it around the chicken. I decided to use Golden Mushroom soup for more flavor but it did add quite a bit more salt. This really is a very flavorful dish that company would even enjoy. Thanks so much Lori!
This is delicious
This dish is delicious!!! The only thing I would change is cooking the bacon a little before wrapping it around the chicken.
Instead of putting dried beef on bottom of 13 x 9, I pound the chicken breasts thin (between two pieces of clear wrap) and wrap the breast around half a package of thin-sliced beef sandwich meat, Next, slightly fry two pieces of bacon per breast, wrap around the breast and cover with soup/sour-cream blend. You can also add sauteed onion/celery/mushroom and include in the soup/cream mix. To make the chicken fork-tender, bake uncovered in 300 degree F oven for two hours.
This is almost the exact same recipe as "Party Pork" also found on this site...with chicken. However, since we loved that recipe so much, I thought I'd try this out. Didn't shred the dried beef, just layered it on the bottom of the baking dish. Made exactly as written and it turned out very good. Although we all favor the pork version over the chicken - this is very good. As Zipporah stated, eliminating the dried beef will still result in a good dish - and possibly even less salty (unless you rinse the beef off first). Thanks Lori!
This was fantastic and oh, so easy. The sour cream in the soup gave it a nice tang. I made Rice-A-Riso to go with it and poured some of the soup mix over that as well...delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Party Chicken I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 280
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make tender baked chicken nuggets with an herb breading.
Baked chicken is glazed with honey mustard and topped with bacon and cheese.
See how to make baked (or grilled) BBQ chicken wrapped in bacon.