Reviewed: 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!

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SABLENK2

Cooking Level: Expert

Home Town: Sequim, Washington, USA

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Reviewed: Apr. 11, 2008

wow, really liked this. had to cook alittle longer , big breasts

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WICKETMIKE

Cooking Level: Beginning

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Reviewed: Jul. 3, 2007

This dish is wonderful. My only change is that I COVER the rice with pastrami. Comfort food...YUM!

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BOUVIELADY

Cooking Level: Intermediate

Living In: Huron, Ohio, USA

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Reviewed: 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.

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Jamie

Cooking Level: Intermediate

Home Town: South Roxana, Illinois, USA

Living In: Alton, Illinois, USA

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Reviewed: Sep. 6, 2006

very tasty, I made it w/out the pastrami though.

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chrryfairy

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Reviewed: 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.

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MDEEJOHN

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Reviewed: Feb. 1, 2005

The flavor in this recipe is good. But the bacon needs to be cooked first so it is not slimey. The tempature should be uped some and you should really cover this dish in the oven for a while so that you rice stays tender.

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MCPARKER

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Reviewed: 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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GERMAINE2

Cooking Level: Expert

Home Town: Bryan, Texas, USA

Living In: Washington, D.C., USA

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Reviewed: Feb. 4, 2004

I would probably make this again but with some changes. The flavor was good, but it definitely was not done in 30 to 40 minutes. Breast tenders might a better option that breasts cut in half. After 50 minutes, I ended up raising the oven temp to 350 which could have caused it to dry out a little on top. I partially cooked the bacon and used ham instead of pastrami. It might a good idea to add a little more broth and/or cover it for a portion of the time.

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JMROSS

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

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Reviewed: Jul. 21, 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.

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PSTARR4

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Reviewed: Jan. 22, 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

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