260 Ratings
  • 5 star values: 137
  • 4 star values: 82
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 7

This recipe is quick, simple and good. It can be made low fat with a few simple substitutions: 1) One piece of bacon per breast; 2) One half can of low fat cream of mushroom soup 3) Four ounces of low fat/fat free sour cream.

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Ingredients

2
Original recipe yields 2 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 in 2 strips of bacon and place in a glass 9x13 inch baking dish.

  • In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

Nutrition Facts

759 calories; 59.5 g total fat; 157 mg cholesterol; 1587 mg sodium. 15.5 g carbohydrates; 39.8 g protein; Full Nutrition


Reviews (207)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/25/2007
DEEELISH WE WILL PUT THIS ON THE FAV. LIST. I ADDED FRESH MUSHROOMS TO PAN (NOT ON TOP OF CHICKEN)BEFORE ADDING SOUP MIXTURE. I ADDED MINCED GARLIC SALT PEPPER AND GRATED PARMESAN CHEESE TO SOUP MIXTURE BEFORE COVERING CHICKEN. I ALSO SERVED IT ON EGG NOODLES. THE CHICKEN WAS SO TENDER AND MOIST WE DID NOT EVEN HAVE TO DIRTY A KNIFE. BAKED FOR 35MIN AT 350 THEN 400 FOR 15MIN AS OTHERS HAD SUGGESTED Read More
(170)

Most helpful critical review

Rating: 1 stars
05/13/2011
Sorry but this was pretty awful; since chicken has no particular flavor itself the sauce etc is the key; If you just tasted this sauce by itself you would see that it's not going to work. Even the bacon couldn't save this one. Read More
(3)
260 Ratings
  • 5 star values: 137
  • 4 star values: 82
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 7
Rating: 5 stars
02/25/2007
DEEELISH WE WILL PUT THIS ON THE FAV. LIST. I ADDED FRESH MUSHROOMS TO PAN (NOT ON TOP OF CHICKEN)BEFORE ADDING SOUP MIXTURE. I ADDED MINCED GARLIC SALT PEPPER AND GRATED PARMESAN CHEESE TO SOUP MIXTURE BEFORE COVERING CHICKEN. I ALSO SERVED IT ON EGG NOODLES. THE CHICKEN WAS SO TENDER AND MOIST WE DID NOT EVEN HAVE TO DIRTY A KNIFE. BAKED FOR 35MIN AT 350 THEN 400 FOR 15MIN AS OTHERS HAD SUGGESTED Read More
(170)
Rating: 5 stars
02/01/2007
This was very good and very simple to make. I used cream of mushroom with roasted garlic instead of the plain kind and I also used only half of the required sour cream (we're not a big fan of it). Also instead of using the bacon pieces as a wrap I cooked them in a pan with some sliced mushrooms while the chicken was baking and then put the crumbled bacon pieces and mushrooms on top of the chicken along with shredded parmesan cheese about 10-15 minutes before the chicken was done and then finished cooking. Served over white rice. Very delicious. Will definitely make again. Read More
(115)
Rating: 4 stars
11/18/2008
This had really good flavor but I just couldn't get over the bites of bacon that were really limp for lack of a better word. I precooked the bacon for a minute in the microwave then wrapped around the chicken. The texture of uncrisped bacon is really unappealing to me. I loved the flavors and how moist the chicken was though. I put sliced mushrooms on the bottom of the dish then the chicken then covered in the sauce. Served over egg noodles. Thanks:) Read More
(104)
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Rating: 5 stars
02/05/2008
This was a very good basic recipe that I think can be altered to a lot of different tastes. I made a few changes: one was to pre-cook the bacon added a dash of Worchestershire sauce and then some Cheddar cheese the last 5 min of baking. I also put a layer of frozen peppers/onions under the chicken and used 4 chicken breasts instead of 2. The chicken was so tender! You could easily make this with chicken gravy instead of the soup/sour cream or you could use the original recipe and add some chili powder and top with salsa for Mexican flavor. I will definitely be making this again! Read More
(69)
Rating: 4 stars
01/21/2004
I enjoyed this recipe. I did rub brown sugar and pepper the bacon as the other reviewer suggested and it made all the difference. The only thing I would do differently is maybe fry the bacon until most of the fat is rendered but not before it becomes crisp (let it cool then rub brown sugar and pepper it). I would also broil the chicken at the end for a few minutes so the bacon taste would come out more. Read More
(52)
Rating: 5 stars
05/05/2008
this was very good and my vey picky boyfriend loved it! i made a few changes though. i flattened the chicken breast and rolled the precooked bacon inside the chicken. then to the cream of mushroom soup mixture i added about 3 tablespoons of dry ranch dressing mix. very good one of very few recipes ive made that ended with NO leftvers. Read More
(39)
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Rating: 5 stars
06/18/2006
this is a very delicious meal! my family loved it so much! i did put brown sugar and pepper on the bacon before wrapping it on the chicken. Also i only put 2/3 cups of sour cream and after the 40 min 350 degrees cooking i did baked it at 400 degrees for 10 more mins as suggested in the reviews... it turned out really good! if you prefer a cripy bacon i suggest you put the bacon-wrapped chicken without the sauce in the microwave for 2.5 minutes or more depending on how crispy you want it and they serve it with the sauce. Read More
(37)
Rating: 5 stars
01/04/2009
My family LOVED this. I made it for 8 and changed it up a little bit. I used one large can of cream of mushroom soup and two 10.75 cans of cream of mushroom with garlic. We are a family who loves our garlic. This came out wonderful! Not too much garlic and not too little. I also bought 2 lbs thick bacon from the meat market and fried that up. Instead of wrapping the chicken I crumbled the bacon in with the soup mixture. I served this over mashed yukon gold and red potatoes. It was wonderful!!! Will make this many more times!!!! Read More
(26)
Rating: 4 stars
02/29/2008
This was great and so easy too! I changed it up a little bit though. I used half a can of milk instead of the sour cream. I used chicken tenderloins that were seasoned with pepper seasoned salt and garlic powder; then topped with a slice of provolone cheese and wrapped with pre-cooked bacon. While it took a while for the chicken to bake it gave you plenty of time to fix the rest of the meal. I love those 'bake 'em and walk away' recipes like this one! Read More
(25)