Pastrami Chicken Bake Recipe -
Pastrami Chicken Bake Recipe
  • READY IN 1 hr

Pastrami Chicken Bake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. In a saucepan bring 1 cup chicken broth and 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is al dente and firm. Press cooked rice into the bottom of a 9x13 inch baking dish.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place a small piece of pastrami where chicken pieces will be placed on rice. Cut each chicken breast in half lengthwise, wrap each piece in a bacon slice and place atop pastrami and rice. In a medium bowl combine soup, sour cream and mushrooms. Pour over all, then pour 1/3 cup chicken broth around circumference of dish.
  4. Bake uncovered in the preheated oven for 30 to 40 minutes, or until fork tender.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2010

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!

Most Helpful Critical Review
Oct 22, 2003

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.


18 Ratings

Mar 16, 2003

Not bad, but you must really love the flavour of pastrami because stronlgy flavours this recipe.

Aug 21, 2003

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

Jun 13, 2007

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.

Apr 16, 2008

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!

Apr 16, 2005

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.

Sep 27, 2004

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!!


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  • Calories
  • 514 kcal
  • 26%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 905 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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