Anniversary Chicken

See how to make a creamy, piquant chicken dish. See more

READY IN ABOUT 1¼ hrs

Anniversary Chicken I

Read Reviews (1937)

"I made this chicken for 100 people at my in-laws' 50th wedding anniversary party. Boy, was it a hit!" — VICKI117

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Kitchen-Friendly View

PREP 30 mins
COOK 35 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 22, 2004

Excellent. I tried it this way as well as putting all the ingredients (including raw chicken)into the slow cooker on low overnite. Tasted MUCH, MUCH better. This recipe is always requested at any potluck I attend.

—MSKYLE

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Most Helpful Critical Review

Jan 20, 2010

This recipe was just OK! The browning time plus the amount of time baked in the oven made for over cooked chicken. My husband only took two bites and said, "Way too salty". Guess that's it for this dish and I had such high hopes with 1,550 reviews.... Sorry, definitely didn't make it into our dinner rotation!

—Crystal S

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2,713 Ratings

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Jul 22, 2003

This is fantastic! My husband and son raved about it and couldn't wait for leftovers. Delicious flavors and wonderfully moist. For those of you who weren't that impressed, use teriyaki baste & glaze (not just a sauce or marinade) -- it's thicker and adds much more flavor than a marinade. No need to marinade over night or hours before if you use this. I used Kikoman baste & glaze and Hidden Valley ranch lite, with real bacon(low salt) crumbled. I didn't fry the chicken - I just spooned on the baste & glaze to both sides of the chicken & then spooned on the ranch, with everything else following. Great with an angel hair pasta with sauteed garlic, tomatoes, onions, and spices.

—REBECCA JO

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Feb 10, 2004

It was very good. I like trying new things and this recipe hit the spot. I'll be passing it on to my mom. One note: I would add the chese until the last 10-15 mins of baking and next time, and I also like to use real bacon (4-5 strips) which I will cook while it is in the oven and when it is done, I add the cheese and bacon during the last 10-15 mins and it tastes fabulous!!

—DREGINEK

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Sep 16, 2003

My husband and I really liked this dish. The only thing I did different was that I marinated the chicken in the teriyaki sauce for several hours. Then after browning the chicken, I mixed the remaining teriyaki sauce with the ranch and spooned the mixture over the chicken. That eliminated the "gross" color I've read others complain about. I think next time I will cover the dish with foil before baking to keep the cheese from drying out so much. We eat baked chicken in more than 50% of our meals, and this was a really nice change from the ordinary.

—VDOUCET78

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Feb 10, 2004

Is 9:00 a.m. too early to eat the half of piece of this wonderful chicken leftover from last night? The only change I made was to dip the chicken into egg and then seasoned flour before sauteing. I also added a bit of teriyaki to the bottom of the dish before baking. I waited until the last 15 minutes of cooking time before I added my shredded cheddar. This dish was so good!

—LINDA MCLEAN

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Jan 06, 2004

My entire family loved it! I always use Lawry's brand teriyaki marinade instead of any other brand...not as salty, I guess because of the pineapple juice. I followed this recipe to the letter except that I marinaded the chicken breast in teryaki sauce for about 20 minutes while the oven preheated. I served it with homemade garlic mashed potatoes, fresh broccoli, and garlic bread. My husband and son had 2 helpings!

—COTE78

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Jan 22, 2004

This is by far the best chicken recipe I've tried on this site. I didn't have some of the items, so I did a few substitutions and it turned out wonderful. This is what I did: I used real bacon and cooked it, saved the drippings and sauted the chicken in them. I didn't have any ranch dressing, but I had ranch seasoning packet, so I combined whatever left I had of sour cream and plain yogurt with the ranch to make the dressing. I also didn't have teriyaki sauce, but instead a marinating sauce, which isn't really "sauce", so I thickened the marinating sauce with corn starch and it was fine. Other than that, I followed the recipe to the T and it came out perfect! I only made two chicken breast and my sister who doesn't like cheese loved it. Too bad I didn't make her any =/. Oh, and I do agree that it is a bit salty (wasn't too bad for us), so you might want to use low sodium ingredients.

—Flaquita

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Nutrition

Calories
529 kcal
26%

Carbohydrates
6.7 g
2%

Cholesterol
167 mg
56%

Fat
26.4 g
41%

Fiber
0.3 g
1%

Protein
62.8 g
126%

Sodium
894 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Anniversary Chicken I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 529
Calories from Fat: 237

% Daily Value *
Total Fat 26.4g 41 %
Saturated Fat 7.6g 38 %
Cholesterol 167mg 56 %
Sodium 894mg 36 %
** Potassium 664mg 19 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 0.3g 1 %
Protein 62.8g 126 %
Sugars 4.7g
Vitamin A 7 %
Vitamin C 9 %
Calcium 22 %
Iron 21 %
** Thiamin 18 %
** Niacin 294 %
** Vitamin B6 83 %
** Magnesium 27 %
** Folate 11 %

* 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.