I often make a few extra and freeze them, leaving only the sauce to make. This is delicious served over wide egg noodles! So wrap up your chicken in a bacon slice and smile, smile, smile!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.

  • In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.

  • Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Partner Tip

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

Nutrition Facts

638 calories; 50.7 g total fat; 137 mg cholesterol; 1061 mg sodium. 8.9 g carbohydrates; 35.7 g protein; Full Nutrition

Reviews (519)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2004
THIS IS A STANDARD RECIPE IN MY HOUSE THAT IS WONDERFUL!! But here is how I make it: I wrap provolone cheese in the chicken in place of the cream cheese I sprinkle onion powder on top of the cheese in place of the chives I use cream of mushroom rather than cream of chicken (I just like the mushroom better) I use 1/2 cup sour cream instead of mayo (don't like mayo AT ALL) I bake the chicken breasts with a few raw slices of bacon but like some of the other comments I pre-cook the bacon really crumbly and then I sprinkle it over the top of the chicken I add a little more milk to the sauce to make more sauce Definitely serve with egg noodles. MAKE THIS!! MAKE THIS!! It's so very good. These are just some things I have done that make this recipe most versatile! Read More
(690)

Most helpful critical review

Rating: 3 stars
01/24/2003
My husband and I did not care for this. He did not like the chicken and I did not like the sauce. I do agree that cooking the bacon before bacon is a good idea. Read More
(40)
673 Ratings
  • 5 star values: 419
  • 4 star values: 181
  • 3 star values: 46
  • 2 star values: 16
  • 1 star values: 11
Rating: 5 stars
01/28/2004
THIS IS A STANDARD RECIPE IN MY HOUSE THAT IS WONDERFUL!! But here is how I make it: I wrap provolone cheese in the chicken in place of the cream cheese I sprinkle onion powder on top of the cheese in place of the chives I use cream of mushroom rather than cream of chicken (I just like the mushroom better) I use 1/2 cup sour cream instead of mayo (don't like mayo AT ALL) I bake the chicken breasts with a few raw slices of bacon but like some of the other comments I pre-cook the bacon really crumbly and then I sprinkle it over the top of the chicken I add a little more milk to the sauce to make more sauce Definitely serve with egg noodles. MAKE THIS!! MAKE THIS!! It's so very good. These are just some things I have done that make this recipe most versatile! Read More
(690)
Rating: 5 stars
01/28/2004
THIS IS A STANDARD RECIPE IN MY HOUSE THAT IS WONDERFUL!! But here is how I make it: I wrap provolone cheese in the chicken in place of the cream cheese I sprinkle onion powder on top of the cheese in place of the chives I use cream of mushroom rather than cream of chicken (I just like the mushroom better) I use 1/2 cup sour cream instead of mayo (don't like mayo AT ALL) I bake the chicken breasts with a few raw slices of bacon but like some of the other comments I pre-cook the bacon really crumbly and then I sprinkle it over the top of the chicken I add a little more milk to the sauce to make more sauce Definitely serve with egg noodles. MAKE THIS!! MAKE THIS!! It's so very good. These are just some things I have done that make this recipe most versatile! Read More
(690)
Rating: 5 stars
12/27/2007
Given the reviews by those who thought this dish was bland I made a few adjustments and the result in my opinion was just spectacular. Along with the fresh chives I also added fresh basil parsley and minced garlic to the cream cheese. Before rolling up the chicken which I sprinkled with salt and pepper I layered a few fresh baby spinach leaves on top of the now herbed cream cheese. As others did I partially cooked the bacon. As for the sauce I eliminated the lemon juice substituted white wine for 1/4 cup of the milk and added some sauteed fresh mushrooms. The chicken was fabulous-tender with a burst of flavor and color from the herbed cream cheese and fresh spinach. The sauce was rich and creamy the wine giving a depth of flavor to what might have been a bland sauce otherwise. Before serving I sprinkled it with some chopped fresh parsley to give it a little color and served it with mushroom risotto. Absolutely delicious. Thanks for the recipe! Read More
(402)
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Rating: 5 stars
08/23/2003
FABulous!!! I prepared this for my husband for Valentine's Day and served it with a baked potato. I had no chives so I substituted finely chopped onion and we don't eat mayo so whipped up a quick and easy home-made mayo recipe (not bad). I used two bacon strips per serving and pre-cooked the bacon-wrapped chicken for about 20 minutes then added the sauce. This is my new favorite dish. My husband is difficult to impress food-wise and rarely makes unsolicited comments. If he doesn't like it he doesn't eat it; it's edible if he clears his plate; he really likes it if he goes for seconds. He actually said it was very good quizzed me about how it was made and went for seconds. I made it again for our anniversary and had to defend my own plate! Culinary success!!! Read More
(170)
Rating: 5 stars
02/22/2004
This recipe was amazing. It has a wonderful table presentation and really doesn't take that much to prepare. I did change a few things just because I was in an inventive mood. I did use sour cream instead of the mayo. I also browned the chicken for a bit so that it would not have too cook as long. Added some garlic to the sauce (love the stuff). I omitted the chives...forgot about them actually. The biggest change was that I used pancetta instead of regular bacon. I love the taste and it made this already rich dish seem like gourmet food that would cost a pretty penny in a resaurant. Amazing Anna...thank you. Read More
(79)
Rating: 4 stars
08/23/2003
I was told: This is a keeper!! Please follow the advice of other reviewers and pre-cook your bacon until brown and flexible. Otherwise you will be left with RAW BACON Wrapped Chicken. I served it over egg noodles also. Very rich very filling very tasty! You have got to try this recipe! Read More
(74)
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Rating: 5 stars
09/11/2003
Very good. My daughter made it for the family. The only thing I would have done differently was to pre-cook the bacon. Read More
(60)
Rating: 5 stars
09/21/2006
This was so easy to make and really didn't take long! I substituded the chives with minced onion and I precooked the bacon just a little bit and since I used 6 chicken breasts I used a can of cream of chicken and cream of celery. I made eggnoodles and placed the chicken on top drizzled it with the sauce and had greenbeans on the side! It was so delicous and my husband and boys loved it! Read More
(43)
Rating: 5 stars
08/23/2003
The wife came home from work and I had these made. She loved them so did the kids. Very filling and the sauce goes great on mashed potatos too. Takes a bit of prep time but the results are worth it. I used minced onion instead of the chives. I made 2 batches one with the cream cheese and one with mozzerella. They both dissapeared quickly. Read More
(41)
Rating: 3 stars
01/24/2003
My husband and I did not care for this. He did not like the chicken and I did not like the sauce. I do agree that cooking the bacon before bacon is a good idea. Read More
(40)