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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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 29, 2006

SO tasty. Although the bacon does not get crunchy, it offers a great flavor that if you precook it, i would think some of the flavor goes away in the skillet. We just peeled off the bacon before eating and put over rice. The sauce is so wonderful. Also, I used half a can of cream of mushroom and half a can of cream of chicken in addition to the sour cream. Can't wait to make again.

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maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Sep. 9, 2006

Very easy and very delicious! The extra sauce made the chicken so tender. I would definitely increase the amount of chicken breasts as I felt I wasted a lot of sauce. A keeper per my husband.

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D. Dalrymple

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2006

Great recipe! We're always looking for new ways to make chicken, and this one made the recipe box. The bacon makes the chicken moist and give a great flavor. The sauce is great over rice, too. Thanks for sharing!!

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Aug. 15, 2006

This was good.. I especially enjoyed the creamy sauce which had a wonderful flavor from the bacon.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Aug. 8, 2006

This was a delicious meal!!! I added some freeze-dried chives to the sauce before popping it in the oven and wow! Thanx for the awesome recipe.

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Miss Ashley

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 8, 2006

I give this 5 stars because of the base idea to work with. I use precooked bacon that I bake to make crunchy and crumble that up and mix into the sour cream/soup base. I also add cooking white wine, real garlic, mustard, Old Bay Spice, and any real non-processed cheese I have on hand like old chedder/parmesan/asiago. I mix until smooth then pour over chicken. I then finish with a sprinkle over top of Old Bay Spice and a bit of cheese!

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FOXFIRE2

Cooking Level: Beginning

Home Town: Digby, Nova Scotia, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jul. 26, 2006

very delicious. first time trying. Altered it a bit. Add garlic to the mixture, stuffed chicken with garlic. baked for 30 minutes, broiled for 10 minutes and topped with colby shreeded cheese and parsley. Served with brown rice. New favorite.

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ani

Cooking Level: Intermediate

Home Town: Terre Haute, Indiana, USA

Living In: Miami, Florida, USA

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Reviewed: Jun. 1, 2006

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.

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Armalyn

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 6, 2006

very good, the bacon adds a really nice flavour.

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Tina Simpson

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Reviewed: Feb. 25, 2006

I was out of cream of mushroom soup so used cream of chicken. It looked like way too much sauce. I think it would have been better for 4 chicken breasts instead of only 2. Followed other suggestions to turn on the broiler for the last several minutes. Very easy and wonderfully tasty. Good, moist chicken ~ yum!

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NORTHWESTMOM

Cooking Level: Expert

Home Town: Kodiak, Alaska, USA

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Reviewed: Jan. 28, 2006

I loved this recipe. I added cream of chicken soup instead of cream of mushroom. I also cooked it about 20 minutes longer until the bacon was crisp on the top. It is delicious and easy.

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Tabitha

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Reviewed: Nov. 29, 2005

I found the chicken to be bland, and could have been seasoned more. I put it over brown rice and the sauce was very good with that. I also recommend cooking the bacon first.

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Heather Mark

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Reviewed: Oct. 27, 2005

Very tasty. I basically followed the recipe and added some thyme. My kids loved it too!

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mowen

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Reviewed: Oct. 18, 2005

Oh my goodness, I can not express how good this was and easy! 4 total ingredients! It was very flavorful and juicy. I just seasoned it with a little salt (remember the bacon will add some salt flavor also so be careful, fresh ground pepper, and a little bit of thyme leaves. I served it with some wild rice, green beans, and biscuits. Excellent dish will make again and again! Thanks for the recipe!

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Shane B.

Cooking Level: Beginning

Living In: Fayetteville, Arkansas, USA

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Reviewed: Feb. 7, 2005

I made this for my husband and very picky teen daughter and they loved it! My daughter even requested that I make this for her special birthday dinner in 6 weeks. The flavors combined beautifully, although I did up the temp to 400 for the last 10 minutes to crisp the bacon a tad. This one is definitely a keeper for us.

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Tracy

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Reviewed: Jan. 23, 2005

This was very good. I cut each half breast in half and found it allowed the flavor to get through the chicken. I served it with white rice and the whole family loved it.

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LillysMom

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Reviewed: Dec. 2, 2002

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.

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MARY081101

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Reviewed: Nov. 7, 2001

This was a very easy recipe. I prepared the chicken in a glass dish and refrigerated it a few hours before my family came home, just to save time. I ended up leaving the chicken in the oven for an hour and 10 minutes instead of 50 and the bacon turned out really well.

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