Reviewed: Oct. 25, 2007

I added a couple of ingredients and modified it, and it was delicious. I cooked the chicken in the oven with the soup and sour cream mix. In a skillet, I cooked a little butter, yellow onion, bacon pieces, and fresh mushrooms, which I topped the chicken with. We love freh mushrooms, so they were a must, and cooking the bacon this way got it crispy. Yum!

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chefJ

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Reviewed: Oct. 17, 2007

Made this for the first time and even the picky kids ate it up. Followed Angi's advice in her post below, and it came out great! The only thing I did differently (besides the variations Angi suggested) is use Cambell's Cream of Chicken AND Mushroom soup which boosted the flavor of the sauce even more. Thanks for the recipe and all the tips!

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Danny

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 25, 2007

I made this recipe for Sunday dinner. I found that the bacon didn't crisp up and eating the fat off the bacon wasn't appealing. Need to figure out how to crisp up the bacon. I think I would make it wrapped with ham a lean bacon might be better. It is easy and something I would make again. I also added garlic to the recipe. I think using a brand name soup, which I did, makes a difference in the flavor of sauce. I made ahead and had in the refrig overnight to bake the next day, so that was a plus.

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Deb C

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2007

I did the angie way and it was AWESOME!! I would so make it again!! My family loved it!!

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libbee23

Cooking Level: Beginning

Home Town: Marysville, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 7, 2007

This is great! Another recipe that is often requested. I will add this to my list of favorites.

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Michelle T.

Cooking Level: Expert

Living In: Waller, Texas, USA

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Reviewed: Jun. 11, 2007

this was easy to make but the bacon was soggy and there wasn't a whole lot of flavor. i don't think i'll will make again.

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april20

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Reviewed: Jun. 4, 2007

Followed the way "angi" made this recipie, it was fantastic! We also used only 1/2 the sour cream in this recipie. Definate keeper!

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gabbygirl

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

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Reviewed: May 29, 2007

I really love this recipe. I think it is especially yummy for only 4 ingredients.

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bunnyfry

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Reviewed: Apr. 7, 2007

I skipped the sour cream altogether and used cream of chicken instead of cream of mushroom. It was okay but the bacon didn't get done enough. Next time I'll cook the bacon separately.

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Sharon

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Reviewed: Mar. 4, 2007

This was ok. Nothing to rave about. I followed the recipe exactly and found it to be bland. I gave it 3 stars because it was very easy to make. I will not make again. My family did not like it.

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TAZZES

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Reviewed: Feb. 25, 2007

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

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angi

Cooking Level: Expert

Living In: La Porte, Indiana, USA

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Reviewed: Feb. 1, 2007

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.

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TropicAnna

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Reviewed: Jan. 13, 2007

Good recipe! The bacon really adds a lot! I used cream of chicken soup and cut the amount of sour cream down to 4-5 oz based on previous reviews. I also used 4 chicken breasts and 8 slices of bacon. Served over rice, this was very good! This is a definite keeper!

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MARIPOSALOCA

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

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Reviewed: Jan. 9, 2007

Very easy & quick to prepare; I used chicken cutlets layered over & under with apple-smoked bacon. I also added white wine & parmesan cheese to the sauce. It was delicious!

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WildwoodCorgis

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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Reviewed: Jan. 7, 2007

Super simple. I like my bacon crispy, so rather than wrapping the breasts, I crumbled bacon on top the finished recipe along with sauted mushrooms. Also, added white wine as others had suggested. Turned out very well. Thanks for a simple, yet delicious recipe.

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shooting5star5

Home Town: Kane, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 30, 2006

It was a pretty tasty dish. But just a little too much sour cream for my tastes.

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Phat Pat

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Reviewed: Dec. 14, 2006

ehh, ok, followed exactly, nothing to rave about though. probably won';t make again.

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blondie

Cooking Level: Expert

Home Town: Canmore, Alberta, Canada

Living In: Didsbury, Alberta, Canada

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Reviewed: Dec. 12, 2006

This was very tasty for as simple as it was. I took the advice of others and rubbed the bacon w/ brown sugar after I precooked it. I also added cooking wine and bits of bacon plus a little bacon grease and garlic powder to the sauce and served over noodles.

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DYLANSMOM3

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Reviewed: Oct. 31, 2006

My kids loved this recipe! I made this using four chicken breasts, but I still only used 1 can of cream of mushroom soup and 1 cup sour cream. I did add white wine to that sauce before I poured over the chicken. I will definately make this again!

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mlynnb

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Reviewed: Oct. 18, 2006

Lots of sauce...even after adding more chicken because of reviews. I did precook bacon so it would be done and added garlic cloves. It was good...I think we will make again, but reduce the sour cream and soup a bit. Thanks for the post.

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