This is my family's favorite dinner, and is loved by everyone I make it for!

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Ingredients

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

Directions

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

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

  • Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly.

  • Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.

  • 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.

Partner Tip

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

Nutrition Facts

914 calories; 58.7 g total fat; 159 mg cholesterol; 1384 mg sodium. 49.1 g carbohydrates; 45 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2006
I really enjoyed this recipe but I did make some changes to it. We don't eat mushrooms so instead of cream of mushroom I used cream of chicken. I also cooked half of an onion with the bacon and that added a nice flavor to the dish. I also sprinkled some fresh-cracked black pepper over the top of the dish. I will definitely be making this again!! Read More
(13)

Most helpful critical review

Rating: 2 stars
01/16/2004
I could not in all conciousness serve this recipe as is to my family....at 1000cal/70grams fat per serving!!!! I made the following changes I used fat free sour cream 98% fat free/low sodium cream of mushroom soup and 50% fat reduced bacon bits I did not serve all the sauce. I'm sure it wasnt as good as the full fat version will not make this again. Read More
(16)
46 Ratings
  • 5 star values: 23
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
09/22/2006
I really enjoyed this recipe but I did make some changes to it. We don't eat mushrooms so instead of cream of mushroom I used cream of chicken. I also cooked half of an onion with the bacon and that added a nice flavor to the dish. I also sprinkled some fresh-cracked black pepper over the top of the dish. I will definitely be making this again!! Read More
(13)
Rating: 2 stars
01/15/2004
I could not in all conciousness serve this recipe as is to my family....at 1000cal/70grams fat per serving!!!! I made the following changes I used fat free sour cream 98% fat free/low sodium cream of mushroom soup and 50% fat reduced bacon bits I did not serve all the sauce. I'm sure it wasnt as good as the full fat version will not make this again. Read More
(16)
Rating: 5 stars
09/22/2006
I really enjoyed this recipe but I did make some changes to it. We don't eat mushrooms so instead of cream of mushroom I used cream of chicken. I also cooked half of an onion with the bacon and that added a nice flavor to the dish. I also sprinkled some fresh-cracked black pepper over the top of the dish. I will definitely be making this again!! Read More
(13)
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Rating: 5 stars
07/15/2009
My husband tasted this and said "Wow!" The combination of flavors is delicious. I followed the recipe exactly as written except that I broke the cooked bacon into bite-size pieces and sprinkled them on top of the chicken before adding the sauce. I also sauteed the mushrooms (on the same griddle as the bacon). Thanks for this terrific recipe...will definitely make again for both family and company. Read More
(8)
Rating: 5 stars
05/31/2006
This has been a family favorite for years. I place the chicken breast in a glass casserole and place a strip of bacon on top then ad the sour cream/mushroom soup mixture and back with no foil for an hour....great with egg noodles to soak up great juices. Read More
(6)
Rating: 5 stars
11/02/2003
Simply Delicious! I made this last night and my husband said it was soooo good he overate and his stomach ached! The only change I made was to add black pepper and garlic powder to the chicken and I added some Worstershire and pepper to the sauce. It is "Company deserving" serving for sure. I really enjoy your recipes. I have made all of my meals for the last 3 days from these recipes. Thanks Terri Read More
(6)
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Rating: 4 stars
05/19/2011
This is very similar to a recipe that my sister-in-law always brings to family gatherings. In her version she adds a slice of dried beef (not Budding pressed beef-the stuff you want to look for is in the canned meat section by the tuna etc.)under each chicken breast. I have found 2 ways to improve her/this dish. #1 I precook the bacon and chop it up I cannot stand limp bacon! #2 Roughly chop the dried beef and mix in with the soup/sour cream mixture. While I agree with one reviewer who complained about the high calorie/fat content I also understand that we can't eat this every night. Save this for a special occasion and indulge once in a while. Read More
(5)
Rating: 3 stars
04/27/2003
I didn't like this as much as the other reviewers. There was way too much sour cream/soup sauce and the mixture curdled. I used a slice of bacon for each chicken breast and that was plenty - I can't imagine using 3 slices for each breast! I also used cream of chicken instead of mushroom. The sauce was okay just too rich and way too much - a waste! Read More
(4)
Rating: 5 stars
03/03/2008
I think I may get an engagement ring out of this one....he loved them! Read More
(3)
Rating: 3 stars
01/23/2003
This tasted great but for some reason the sour cream curtled. It looked gross but we still ate it. Read More
(2)