Chicken Eugene Recipe - Allrecipes.com
Chicken Eugene Recipe

Chicken Eugene

Recipe by  

"Recently served to 75 women at a District United Methodist Women's, Spring Day Apart. Raves! Easy for a large group. Served with green beans, broiled peach halves with strawberry preserve in center, celery and carrot sticks , crescent rolls and homemade pies."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Line a 9x13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken.
  3. Bake uncovered in the preheated oven for 3 hours and enjoy, enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2004

I have made this dish over the years with a couple variations. One way is to wrap one or two slices of dried beef around the chicken breast, then wrap a couple of slices of partially cooked bacon around that. I've also pounded the breasts and rolled them with the dried beef, wrapped the rolls with bacon and then browned them to crisp the bacon before baking in sour cream mixture. If I want to be lazy, I'll wrap the chicken in the bacon brown to crisp and then finely chop a few slices of the dried beef and mix it into the sour cream soup mix. With all methods I always make extra sauce and always add sliced fresh mushrooms and a bit of sherry.This is really one of our favorite recipes. I'm not sure that I'd like it with the whole dried beef slices underneath it all. I think the beef needs to be more incorporated into the dish.

 
Most Helpful Critical Review
Jan 23, 2003

We really didn't like this recipe much at all. The flavours were strange and the dried beef remained hard and chewy. I thought it might soften and blend in with the sauce a bit like the bacon did. I won't be making this again.

 

167 Ratings

Jan 09, 2004

I've been preparing this recipie for many years in my crockpot. I think it's the very best way to do it. When it's done the chicken falls apart from being cooked so long. The flavour is amazing, and it reheats wonderfully for the next few days. (Assuming there is any left!) I have tried the variations with low fat substitutions and sound it always tastes pretty much the same... always delicious. When done in the crockpot, just create layers of the chicken wrapped with bacon, dried beef, and soup mixture. I also like to top it off with a few fresh mushrooms near the end of the cooking process.

 
Nov 06, 2003

Thanks for "exposing" what my husband used to refer to as his grandmother's secret recipe! I have loved this ever since he made it for me the first time, and I like being able to make it myself now. Our ingredients are basically the same, but the assembly is a little different. Instead of dried beef, we use the inexpensive thin sandwich beef (Carl Buddig brand in our area). I have never felt the recipe is overly salty, so the luncheon meat must help with this. In addition, I use chicken breast tenderloins instead of the whole breast. For assembly, we wrap 2 slices of the beef around the chicken tenderloin, then wrap the bacon around it, then pour the sour cream/soup over the top of the assembled pieces.

 
Nov 08, 2003

I used deli sliced boiled ham instead of the chipped beef - it took away a lot of the saltiness. Since my first time, I've experimented and have placed either chopped spinach, aspargus or sliced carrots on top of the breast before wrapping in the bacon. I also layer swiss chesse on top of the bacon prior to covering in the soup/sour cream. If I've used spinach, I use cream of spinach soup; aspargus, cream of aspargus, etc. This recipe can really be changed, added to and it comes out great every time.

 
Dec 12, 2004

I have had this recipe for 30 years, and the friend who gave it to me said it was the most flexible recipe in the world. She was right. I fix this the day before, put it in the fridge over night, thereby freeing up my time when I have company. I also leave out the bacon entirely, since tere is plenty of salt and taste without it, and my family complained about the 'grease'. I increase the sour cream to a pint per can of soup. It also reheats like a dream, even in a microwave. Also you can cook it at 250, 275, 300, 350, just try and see which result you like. I think it is better the longer it cooks so I opt for 250, and 3 hours. Enjoy!!

 
Jan 09, 2004

HAVE MADE THIS FOR YEARS, ONLY WE CALL IT "CHICKEN SUZANNE". NEVER USE THE BUDDING BEFF...ONLY ARMOUR DRIED BEEF WILL DO! I'LL CUT OFF THE FATTY 1/4 TOP OF BACON SLICE...CUTS DOWN ON FAT. DON'T USE ANY SALT. ALSO, I DOUBLE SOUR CREAM & SOUP FOR MORE GRAVY/SAUCE FOR RICE. DELICIOUS & SPECIAL FOR COMPANY OR SUNDAY DINNER!

 
Jul 23, 2003

Wonderful flavor! Presentation is pretty. The only problem for me was that it was way too salty! Next time I make this, I will be cutting down on the amount of dried beef and using reduced or no sodium cream of mushroom soup. Also, I will cover it with foil during last hour of cooking time. The tops of breasts tended to dry out since it wasn't covered.Thank you Marilyn.

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 40.7 g
  • 81%
  • Sodium
  • 1352 mg
  • 54%

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

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