Bacon Chicken

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Stephen Williams 0

"Simple and delicious!"
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1 h 5 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wrap each chicken breast half with one bacon slice and place into a 13x9-inch baking dish. Top each breast with some of the mushrooms.
  3. Whisk celery soup and milk together in a bowl; pour over the bacon-wrapped chicken breasts. Cover dish with aluminum foil.
  4. Bake chicken in preheated oven for 35 minutes. Remove foil and continue baking until the bacon is browned and breasts are no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).



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