Recipe by LIZALOUISE
"Chicken breast with pastrami and bacon topped with a creamy soup/sour cream mixture an baked on a bed of rice. This is a very tasty and easy recipe. Good enough to serve to company. Can make ahead and freeze, it freezes well."
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
uncooked long-grain white rice
1 1/3 cups
chicken broth, divided
skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (4.5 ounce) can
Giving 4 stars with changes: I pounded the chix flat & rolled with pastrami; made a pretty plate presentation. Left out bacon. increased broth by 1/2 cup & just added the uncooked rice with rest of ingredients; mixed & poured over the pastrami/chicken rolls. Covered to cook & turned out great!
I thought this recipe was delicious exept for the bacon wrapped. Maybe the bacon should be cooked somewhat before wrapping that way it does not become slimy.
Not bad, but you must really love the flavour of pastrami because stronlgy flavours this recipe.
i made this as a second time cook ( by second time i mean my second time ever cooking!) and i though it was easy and delicious. i know this will become a fav for me and my family
Has a good taste, I did two things differently. I added 1 cup water to the sour cream and condensed soup mixture. The rice cooked up better. I also used deli sliced pastrami and only needed approximately 2-3 oz. I cooked it at 350 degrees for 30 minutes, covered and then 400 degrees for 15 uncovered to make the bacon crisper. Lastly, do not use thick bacon, it will NEVER cook.
I took into consideration the comments about soggy bacon and revised the recipe a bit. Instead of wrapping the bacon around the chicken, I wrapped the pastrami around the chicken, then fried up the bacon and crumbled it over the top of the dish before baking. It turned out wonderfully. The only negative comment I would make was that the cream sauce was a bit gloppy. Maybe it was because I used plain yogurt instead of sour cream (I was out of sour cream) but I doubt it. Flavor was still good, though!
Nice blend of flavors. Bacon didn't cook. Doubled the time....then raised the heat. I agree with the others...partially cook the bacon and raise the temp...add some spices to the sour cream blend to spice it up if desired...very good base for many variables/additives.
This is a great recipe. I made it for my neices and nephew, ages 6,8 and 11. They each had two pieces of chicken. I didn't wrap the bacon around the chicken because I had none substituted fresh mushrooms for the canned. I topped it with onion soup mix. Absolutely fantastic!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pastrami Chicken Bake
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 514
** Calories from Fat: 267
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make baked (or grilled) BBQ chicken wrapped in bacon.
This could be the fastest, easiest chicken Parmesan you’ll ever make.
High-protein, low-calorie dish with Mexican-inspired flavors.