Recipe by Abby Thralls
"This recipe is quick, simple and good. It can be made low fat with a few simple substitutions: 1) One piece of bacon per breast; 2) One half can of low fat cream of mushroom soup 3) Four ounces of low fat/fat free sour cream."
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skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed cream of mushroom soup
DEEELISH, WE WILL PUT THIS ON THE FAV. LIST. I ADDED FRESH MUSHROOMS TO PAN (NOT ON TOP OF CHICKEN)BEFORE ADDING SOUP MIXTURE. I ADDED MINCED GARLIC,SALT,PEPPER,AND GRATED PARMESAN CHEESE TO SOUP MIXTURE BEFORE COVERING CHICKEN. I ALSO SERVED IT ON EGG NOODLES. THE CHICKEN WAS SO TENDER AND MOIST WE DID NOT EVEN HAVE TO DIRTY A KNIFE. BAKED FOR 35MIN AT 350 THEN 400 FOR 15MIN AS OTHERS HAD SUGGESTED
Although tender, the taste in the sauce was terrible. Tasted like straight mayonaise, despite the garlic powder and Worcestshire that I added. Will not make again.
This was very good and very simple to make. I used cream of mushroom with roasted garlic instead of the plain kind and I also used only half of the required sour cream (we're not a big fan of it). Also, instead of using the bacon pieces as a wrap, I cooked them in a pan with some sliced mushrooms while the chicken was baking and then put the crumbled bacon pieces and mushrooms on top of the chicken along with shredded parmesan cheese about 10-15 minutes before the chicken was done and then finished cooking. Served over white rice. Very delicious. Will definitely make again.
This had really good flavor, but I just couldn't get over the bites of bacon that were really limp, for lack of a better word. I precooked the bacon for a minute in the microwave, then wrapped around the chicken. The texture of uncrisped bacon is really unappealing to me. I loved the flavors and how moist the chicken was though. I put sliced mushrooms on the bottom of the dish, then the chicken, then covered in the sauce. Served over egg noodles. Thanks :)
This was a very good basic recipe that I think can be altered to a lot of different tastes. I made a few changes: one was to pre-cook the bacon, added a dash of Worchestershire sauce and then some Cheddar cheese the last 5 min of baking. I also put a layer of frozen peppers/onions under the chicken and used 4 chicken breasts instead of 2. The chicken was so tender! You could easily make this with chicken gravy instead of the soup/sour cream or you could use the original recipe and add some chili powder and top with salsa for Mexican flavor. I will definitely be making this again!
I enjoyed this recipe. I did rub brown sugar and pepper the bacon, as the other reviewer suggested, and it made all the difference. The only thing I would do differently, is maybe fry the bacon until most of the fat is rendered, but not before it becomes crisp (let it cool, then rub brown sugar and pepper it). I would also broil the chicken at the end for a few minutes so the bacon taste would come out more.
this was very good and my vey picky boyfriend loved it! i made a few changes though. i flattened the chicken breast and rolled the precooked bacon inside the chicken. then to the cream of mushroom soup mixture i added about 3 tablespoons of dry ranch dressing mix. very good, one of very few recipes ive made that ended with NO leftvers.
this is a very delicious meal! my family loved it so much! i did put brown sugar and pepper on the bacon before wrapping it on the chicken. Also, i only put 2/3 cups of sour cream and after the 40 min, 350 degrees cooking i did baked it at 400 degrees for 10 more mins as suggested in the reviews... it turned out really good! if you prefer a cripy bacon, i suggest you put the bacon-wrapped chicken, without the sauce,in the microwave for 2.5 minutes or more, depending on how crispy you want it and they serve it with the sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Smothered Bacon Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 535
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