Simple and delicious!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Whisk celery soup and milk together in a bowl; pour over the bacon-wrapped chicken breasts. Cover dish with aluminum foil.

  • 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).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

227 calories; 9.2 g total fat; 84 mg cholesterol; 749 mg sodium. 5.3 g carbohydrates; 29.3 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2018
I used cream of mushroom soup instead of cream of celery mixed with half a cup of sour cream to keep the sauce thicker. Read More
(3)

Most helpful critical review

Rating: 2 stars
04/21/2016
The bacon never crisps up because its sitting under the soup mixture Had a nice bacony flavor. Suggestion: Maybe wrap the breast with the bacon and place it in the oven to cook for 25 minutes or so until the bacon can crisp up and then add the soup mixture? Read More
(2)
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/26/2018
I used cream of mushroom soup instead of cream of celery mixed with half a cup of sour cream to keep the sauce thicker. Read More
(3)
Rating: 5 stars
02/26/2018
I used cream of mushroom soup instead of cream of celery mixed with half a cup of sour cream to keep the sauce thicker. Read More
(3)
Rating: 2 stars
04/21/2016
The bacon never crisps up because its sitting under the soup mixture Had a nice bacony flavor. Suggestion: Maybe wrap the breast with the bacon and place it in the oven to cook for 25 minutes or so until the bacon can crisp up and then add the soup mixture? Read More
(2)
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Rating: 4 stars
06/21/2018
This turned out so good! I wrapped my chicken breasts in slices of bacon. then seasoned it with Cavender's All Purpouse Greek seasoning. Topped with frozed mushrooms. I love mushrooms so I used a decent amount. For the "mix" on top I used and mixed: 1/4 cup milk 1/4 cup sour cram 1 can cream of mushroom and I spinkled in (maybe a teaspoon or more of each) garlic power and onion powder. Poured the mix on top. Oven 375 (my chicken was a bit frozen still) covered with foil for 30 minutes cooked 30 more minutes without foil. Perfect! Read More
(1)
Rating: 3 stars
01/01/2016
Super easy and few ingredients. Tasted very nice. Probably not the healthiest way to make chicken. Read More
Rating: 4 stars
07/20/2017
I made this recipe but made several changes. I cooked the bacon first not crispy then browned the chicken cut into strips. I used Cream of Chicken soup Mostly fat free. Then replaced mushrooms with Zucchini slices. I cut the Bacon into pieces and mixed with the chicken. Pored the Cream of Chicken soup mixed with a little milk over the Bacon Chicken. Mixed in the Zucchini and baked at 350 for 35 minutes. Covered for another 10 minutes. It was really good. Even if was different than the original. Read More
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